Do you know how to bake spaghetti squash in the oven or cook it in the microwave? This post discusses both methods and how to cook spaghetti squash without cutting it raw. Because, have you tried to cut raw squash? Yikes! It’s challenging and dangerous.
How to cut spaghetti squash
In my opinion, there isn’t an easy way to cut raw spaghetti squash.
It has hard skin and firm flesh, making it challenging to cut through both the surface and interior without using force.
When you force a knife into produce, it increases your risk of injury, plain and simple.
If you plan to cut spaghetti squash raw before you cook it, you’ll want to secure it and use a paring knife to score a dotted line through the skin before you cut through with a larger knife.
You can make this dotted line lengthwise for shorter strands (from stem to bottom) or crosswise for longer strands (on the equator).
How to cook spaghetti squash…let me count the ways
1) Bake first, cut later (my favorite!).
2) Skip the oven, microwave the whole squash, cut it once it’s cooked (not my favorite).
3) Cut the raw squash in half, oven-bake it (dangerous to cut raw squash).
4) Microwave cooked squash halves, cut and microwaved (dangerous to cut raw squash).
5) Cooked in the instant pot (which I’ll be covering in another blog post soon!)
The best way to cook spaghetti squash is…the way you like to do it. It’s all about personal preference and using the resources you have.
How to bake spaghetti squash WHOLE in the oven
When you bake spaghetti squash whole, everything is soft and pliable, making it a breeze to cut once it’s cooked…and it’s less dangerous. Here’s how I do it…
Step 1. Heat oven to 375°; pierce skin of spaghetti squash in several places with a paring knife.
Step 2. Place squash in a baking dish or baking sheet; bake for 60 minutes.
Step 3. Carefully remove from oven and pierce the skin with a paring knife to make sure it’s tender enough to cut without force.
Step 4. Cut off stem, cut squash in half, and scoop out the seeds.
Step 5. Drizzle extra virgin olive oil over flesh, return it to the baking sheet flesh facing down, and bake 20-30 minutes until flesh has cooked through and browned on the edges. You’ll know it’s cooked when the noodles separate effortlessly with a fork, so be sure to test this when you think it’s done.
How to microwave spaghetti squash
Step 1. pierce the skin
Step 2. cook it whole in the microwave on high heat (for about 5 minutes)
Step 3. remove and allow to cool
Step 4. cut off stem and cut in half
Step 5. scrape out the noodles
So, technically, you can cook spaghetti squash in the microwave.
I have tested it and the method is nearly identical to my oven-baked method in that we’re keeping it whole to avoid cutting it raw, and it’s microwaved.
I’ll be honest though, I don’t love it, for I have a genuine fear of exploding a whole squash in the microwave after hearing way too many stories about it.
I’m kind of a traditionalist too.
I like my baked squash to come from the oven so it has those brown, caramelized spots you’ll never get from the microwave.
Baked spaghetti squash ingredients
- spaghetti squash
- extra virgin olive oil
- Kosher salt
Recommended spaghetti squash toppings:
Easy Homemade Tomato Sauce Recipe
Tools you’ll need to bake spaghetti squash:
- baking dish or baking sheet
- chef’s knife and cutting board
How To Cook Spaghetti Squash the Easy Way
Ingredients
- 1 Spaghetti Squash
- 2 Tbsp Extra Virgin Olive Oil
- 1/4 tsp Kosher Salt
Instructions
How to prep spaghetti squash
- Preheat oven to 375°; wash, dry, and gently pierce the spaghetti squash skin with a paring knife in several places.
How to bake spaghetti squash
- Set spaghetti squash in a baking pan large enough to fit the squash; bake 60 minutes.
- Remove from oven, cut off the stem, cut the squash in half lengthwise for shorter strands or crosswise for longer strands.
- Scoop out and discard seeds; remove moisture (if any) from baking pan with a paper towel
- Drizzle EXTRA VIRGIN OLIVE OIL on squash flesh, sprinkle with KOSHER SALT, and place it face down in the baking dish.
- Return spaghetti squash to the oven and bake another 20-30 minutes until the flesh is cooked through.Spaghetti squash flesh will no longer be whitish, there may be some browning (yum!) and the noodles should separate easily with a fork.
- Use a fork to separate squash noodles from the skin. You can do this (carefully) while the squash is warm, or allow it to cool.
- To store the spaghetti squash noodles: allow to cool completely, place in an airtight container in the refrigerator; store up to 5 days in the fridge.
RECIPE NOTES
Nutrition
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Cynthia says
I baked it whole following the directions. It turned out perfectly!
Traci Antonovich says
Woohoo! Glad you loved it, Cynthia…thanks for stopping back by! 🙂
Marisa Franca says
We love spaghetti squash and we’ve done it both the oven method and the microwave way. Luckily, it’s Hubby who gets out his trusty saber (it seems that big) to cut through the tough skin. I do prefer it in the oven. I like the strands to be a bit dryer than when the squash is microwaved. I haven’t baked it whole, though. I’ll have to try your method.
Traci Antonovich says
Yep, I’m with you on the dryer strands, Marisa. Baking it whole at first, then cutting it and returning it to the oven does that nicely for me 🙂
Sues says
This is such a great tutorial! I love making spaghetti squash, but feel like I always have to Google every time I go to prep it. So, definitely bookmarking this post for my future reference!
Traci Antonovich says
Yay…glad to hear it Sues! Hope you love this method 🙂
Sean@Diversivore says
Love the array of tips you have here. I’m always a sucker for a good tutorial. I’m with you re: the microwave too. I have visions of messy, messy explosions – and everything is better with the little toasty brown bits that you get from the oven. Honestly I can’t remember the last time I had a spaghetti squash (I tend to default to firm-fleshed varieties), but I’ve been thinking more and more about doing some experimenting again. This might be the push I need. Cheers!
Traci Antonovich says
Awesome Sean! I hope you become inspired and make the heck out of some winter squash 🙂
Mackenzie says
I’ve always cooked my spaghetti squash in the oven, but I’ve never thought to remove it during baking and returning it after it has been cut. This is so brilliant for so many reasons. I love that it’s easier to tell if the spaghetti squash is done, that it helps toast up the squash and gives it a better texture. This is totally a game changer!
Traci Antonovich says
Awww thanks Mackenzie! You’re making me even more happy that I ever published this method of baking squash. Love to hear it! 🙂
Dana says
This is a great tutorial. (I can say that with confidence because this is exactly how I cook spaghetti squash, haha 😉 )
Cutting raw squash really IS dangerous! Like, get-ready-to-say-goodbye-to-one-of-your-fingers kind of dangerous. I haven’t lost ay fingers, but I’ve come close. So I was pretty quick to learn these techniques you’ve touched on. Spaghetti squash is so so so good, and it would be a shame for people to miss out on it just because it seems like a tedious thing to prep!
Traci Antonovich says
That’s it…we MUST be related, Dana 🙂 This is the only way I prep squash since I started doing it years ago. Lovvvvve spaghetti squash so much too!
RUTH A Mayer says
On 20 Nov 2018, my daughter tried to cut open a squash to bake for dinner and got the knife stuck. In attempting to remove it she yanked it back into her eye!! Fortunately after rushing in for immediate eye surgery and a later laser treatment her eye is ok and vision back to normal. She used a coping saw later to complete the task. Your post is a big blessing to us all! Thank you!
Traci Antonovich says
Omgosh, this just hurts to read! How fortunate for her to have recovered from that…big WOW, actually! Hope y’all will benefit from this approach.
Stef says
Any method that doesn’t involve trying to cut the raw squash makes me happy! I can’t wait to see the Instant Pot option! Either way, I’m going to try it with your arugula pesto. Yum!
Traci Antonovich says
Yay Stef! Just had that combo last night and can hardly stop eating it…SO addictive 🙂
Trish says
I am so afraid of cutting winter squash raw! I always make my husband do it after I’ve slapped a giant knife in it and banged it against the counter with said knife and thrown my hands in the air saying “nope.” I bet you know what I’m talking about. LOL! So thank you for this way to cook spaghetti squash without cutting it first!
Traci Antonovich says
Yes…I can definitely relate, but not since I discovered this method LOL. It’s SO easy…can’t wait for you to try 🙂
Debra says
We are totally addicted to spaghetti squash, and I definitely struggle to cut it. What an awesome idea to first bake it to soften and then cut it. Thanks for the tip.
Traci Antonovich says
You’re so welcome, Debra! Glad you find it helpful 🙂
Carmy says
I love making spaghetti squash at home! I find the last part, using the fork to take the squash apart to be a great way to de-stress haha. Baking definitely gets that yummy caramelization that the microwave doesn’t give!
Traci Antonovich says
Haha omgosh, that’s my favorite part too, Carmy! It’s so satisfying 🙂
Tracy Koslicki says
Whoa. You just changed my spaghetti squash life! I had no idea you could bake it whole! Sooo many great tips here – I always feel like I’m putting myself at risk when I try to cut into one… ha. Can’t wait to put your tips to use, thank you!
Traci Antonovich says
Yay Tracy…thanks! Can’t wait for you to try this one and LOVE it 🙂
Lisa says
Traci — this is such a useful post! Cutting raw squash has always been a challenge for me. Obviously there’s the danger in forcing the knife through the squash — but since I’m also on the petite side, I sometimes have to stand on a step stool to get leverage. I never knew you could cook the squash whole… No more life-risking dinners! I thank you. My digits thank you!
Traci Antonovich says
Thanks Lisa, and YAY for new discoveries! I felt the same way when I discovered this years ago and have NEVER cut raw spaghetti squash since! Have fun with your new skills 🙂
Gloria says
Spaghetti squash is the MOST fun of all. Love it in place of pasta. So easy to prepare, and I love making all those strands with a fork.
Traci Antonovich says
Thanks Gloria! Yes, the strands are the coolest! 🙂
kim says
Such a super helpful tutorial! Makes cooking up my favorite squash so much easier!
Traci Antonovich says
Thanks Kim! Yep, easy peasy! 🙂
Anvita says
This is so easy to make. I often make a saute but I need to try this
Traci Antonovich says
Thanks Anvita!
Jessica Formicola says
My family loves spaghetti squash! I can’t wait to try this method!
Traci Antonovich says
Thanks Jessica! Hope you love it 🙂
Tawnie Kroll says
This makes making spaghetti squash so much less intimidating – thank you!
Traci Antonovich says
Thanks Tawnie! Glad you feel that way 🙂
Elaine Benoit says
Yum! I love spaghetti squash and This looks so delicious! Great and easy recipe!
Traci Antonovich says
Awesome Elaine! I love it too! 🙂
Julie says
If you cut the squash in half crossways after baking you will get nice long strands like spaghetti because they wrap around the inside of the rind as they grow in that direction. Cutting in half long ways cuts them in half.
Traci Antonovich says
Thanks Julie…I haven’t tried it like that yet, but I’ve seen it done. I’ll have to give it a go!
Rhonda Ferguson says
A friend told me I could cook the whole squash in my Instant Pot, but it’s too big to fit. 🙁
So now I’m going to use your method this evening! I love spaghetti squash, but tend to avoid it because of the fear factor. Thanks for the advice!
Traci Antonovich says
Wooohoo! So glad to hear it Rhonda…I think you’ll enjoy not cutting a whole, raw, squash! Please let me know if this article is helpful to you, and feel free to send questions. I’m here to answer…and I will update the article as needed 🙂
JB says
Excellent, easy method…works like charm every time! No more fighting raw squash. Thanks for sharing!
Traci Antonovich says
Thanks so much JB…glad you think so! 🙂
Andre Casey says
Been wanting to try this spaghetti squash but I find it hard to cut them, even placing them in the microwave is such a disaster. Now, I’m so excited to try this recipe. Healthy, versatile, and looks delicious. Thanks so much for the tips, Traci!
Traci Antonovich says
Andre…you’re so very welcome. And thank you for leaving this comment! I always love hearing when I’m helping someone. Let me know if you ever have any questions…I’m here! 🙂
Jyothi says
Traci you saved me. I always find it daunting task to half the spaghetti squash. I don’t want to cut my fingers. Bake it first and then cutting would save up so much energy and time. Love the way squash looks
Traci Antonovich says
Yay Jyothi! Love hearing that! Yep, bake first…always! I have no reason to cut it first 🙂
Sarah says
I’m always looking for easier ways to make spaghetti squash…because…let’s face it, it can be so hard! Can’t wait to try your method! Thank you so much for sharing!
Traci Antonovich says
Thanks Sarah! Yep, exactly why I created this post 🙂 Glad you like it!
Heather LeGuilloux says
Yes, I absolutely love spaghetti squash! It can be fun to cook with. And this is a genius way of being able to cook it whole rather than going through any sort of peeling process in the beginning.
Traci Antonovich says
Thanks Heather…glad to hear it! 🙂
Emily | OatandSesame.com says
I’ve cooked a few spaghetti squashes in the past few weeks and they ARE a beast to cut sometimes. They’re sometimes like a coconut! I’ve never baked it twice to avoid this, so great tip! I have also almost exploded a squash in the microwave – apparently if you don’t pierce it enough, it’s still acts like a hot missile.
Traci Antonovich says
Thanks Emily. And yep, the explosion factor is definitely a reason to NOT cook squash in the microwave 🙂
Rebecca says
This looks so yummy!
Traci Antonovich says
Thanks so much Rebecca! It’s super yummy and very versatile! 🙂
Darlene R. Schommer says
I wonder if I could cook regular( acorn, butternut,ect.) like this. Any comment?
The Kitchen Girl says
Haha, so funny you should ask, Darlene…as I have been wanting to create another post that would answer that very question. Yes, I have baked acorn, butternut, and pumpkin using the same instructions. Please realize you may have to adjust your timing a little to accommodate sizes; i.e., less time for smaller, more time for bigger, etc.
Hope that helps…thanks for the great question!
Rebekah says
Ѵery good information. Lucky me I found уour blog by accident (stumbleupon).
I have bookmarked it for later!
Traci Antonovich says
Thanks for “stumbling” by, Rebekah 😉 Come and hang out anytime!