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How to cook spaghetti squash whole without cutting it raw. Includes oven roasting, microwave, and pressure cook method.
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Cooking spaghetti squash whole is a total workaround for anyone who'd rather not cut this firm, round, bulky produce. It's intimidating as heck if you're not knife savvy. The solution ... you can bake whole spaghetti squash and cut it after it bakes. You can also microwave whole spaghetti squash as an alternative. Oh, and you can do the same with the Instant Pot. Fear not, friends. There's a method for everyone.
Key ingredients
- whole spaghetti squash - I'm using a 3 lb. squash. The weight doesn't have to be exact but you'll want to adjust cook times slightly to accommodate larger or smaller squash.
- water - if using microwave method.
Here's how to cook spaghetti squash whole using 3 easy methods. They're included in the printable recipe card below.
Roast or bake spaghetti squash whole
- Pierce the skin with a sharp knife.
- Place whole squash in a baking dish and bake 40 minutes.
- Transfer squash to a cutting surface and cut lengthwise or crosswise.
- Scoop out the seeds and you're ready to enjoy.
Note: If you like your baked squash caramalized, 20 minutes into the baking cycle, you can cut the squash in half, coat each half with olive oil, and bake face down in the dish for the remaining 20 minutes.
Microwave whole spaghetti squash
- Use a paring knife to carefully pierce the squash through to the center cavity in several places.
- Microwave the whole squash in a microwave-safe baking dish on HIGH for 3-5 minutes until it's soft enough to cut.
- Transfer squash to a cutting surface and carefully cut lengthwise or crosswise (Caution: it will be hot).
- Place squash halves face down in the baking dish and add ¼ inch water.
- Microwave the squash in 3-5 minute intervals until cooked through.
- Use a fork to separate the noodles from the skin.
Pressure cook whole spaghetti squash
Instant Pot Spaghetti Squash is as simple as adding water and squash to the pressure cooker and pressing a button. It cooks it perfect every time!
How to test for doneness
When spaghetti squash is cooked, a paring knife or fork will be able to sink into the skin and flesh with very little effort. If there is resistance, the squash simply needs more time to cook.
How to use spaghetti squash
You can meal prep spaghetti squash and add it to countless recipes. In fact, I don't always have a plan for it. I just make a pile of it, store it in a meal prep container, and add to things I cook throughout the week. It's always good with various toppings, which I've listed in the next section.
Spaghetti squash toppings
- Arugula Pesto or Walnut Pesto
- Easy Peanut Sauce
- Homemade Tomato Sauce
- Olive oil drizzle, Parmesan cheese, salt and pepper
📖 Recipe
How To Cook Spaghetti Squash Whole
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Note about scaling
When scaling, the light gray ingredient notes after the comma don’t change. Adjust as needed.
Ingredients
- 1 medium Spaghetti Squash, about 3 pounds
- Water, for pressure cooker or microwave method
Instructions
Roast spaghetti squash whole (see footnotes for other methods)
- Preheat oven to 375°F.
- Pierce spaghetti squash skin in a few places with a paring knife.
- Place whole squash in a baking dish and bake 40 minutes. *See recipe footnote
- Carefully remove the cooked squash from the heat source. Test for doneness by inserting a paring knife through the shell and into the hollow center. If any resistance occurs, continue cooking the squash in short increments until it passes this test.
- Transfer fully cooked squash to a cutting surface.
- Use your preferred knife to cut off the stem. Then cut the whole squash lengthwise for shorter strands or crosswise for longer strands.Note: this can be done while the squash is warm or cooled down.
- Scoop out the seeds. Use a fork to pull the noodle strands away from the sides until all strands have been removed.
- To store, allow squash noodles to cool and refrigerate in an airtight container up to 5 days.
Recipe Notes
Microwave whole spaghetti squash
- Use a paring knife to carefully pierce the squash through to the center cavity in several places.
- Microwave the whole squash in a microwave-safe baking dish on HIGH for 3-5 minutes until it's soft enough to cut.
- Transfer squash to a cutting surface and carefully cut lengthwise or crosswise (Caution: it will be hot).
- Place squash halves face down in the baking dish and add ¼ inch water.
- Microwave the squash in 3-5 minute intervals until cooked through.
- Continue to step 4 in the recipe card.
Nutrition
Nutrition facts are estimates and may vary based on brands, ingredients, and portions.
Jeff says
I didn't realize I could roast spaghetti squash whole until I saw this. I'll never cut it raw again LOL. Thanks for sharing this!
The Kitchen Girl says
You're so welcome! I love how we can soften spaghetti squash and remove that extra step. Glad you're enjoying it. Thanks so much!
Stacy says
I love it that I can bake whole spaghetti squash in my oven during winter and microwave bake it during warmer months. Turns out great every time!
The Kitchen Girl says
Yesss! It really is the best to soften the squash first. So glad you're enjoying it 🙂 Thank you!
g says
Cutting across the squash is SO much easier...I tended to shy away from spaghetti squash just because of thinking I had to cut it lengthwise...thanks much for the helpful tip!
The Kitchen Girl says
Yay! and you're so welcome! It really IS so much easier to cut raw spaghetti squash AND it makes longer strands. Win win ...thanks for the feedback!
Laura says
I love spaghetti squash after discovering it a few years ago and even had some in my garden this summer. I didn't know about cutting it "equator" wise to get longer noodles though, so will definitely start doing it that way. My favorite way to cook it is as au gratin.
The Kitchen Girl says
Yes, you'll probably love the longer noodles. I know we do! Au gratin sounds delicious! Enjoyyyy
Sherri says
Hello, from beautiful Kingston, Ontario, Canada! Just tried this method of baking a spaghetti squash, and it's a beaut! I like spaghetti squash, and the last time I'd cut one open, I also cut open my hand (not too deeply, thank goodness). So, thank you, Google, for enabling me to stumble across your post today! Baked a closed squash at 375 Fahrenheit for an hour, let it cool, cut it open, seasoned it liberally (with salt, garlic powder, Italiano spice, and Parmesan and Herbs seasoning, as well as a little drizzle of olive oil), and baked it for another half-hour. Delicious!! Better than it was, when I used to cut one open. This is now my go-to spaghetti squash recipe! Thanks!
The Kitchen Girl says
Omgosh Sherri, I'm so happy you found this baked spaghetti squash method! It's the only way I bake it 🙂 Thanks so much for taking the time to offer feedback. Much much appreciated
Laura says
Hi! Thanks for this great method of cooking spaghetti squash Kitchen Girl. This is my first time making it. For Sherri (Or, KG), the method you describe here, is that before or after you "release" the noodles inside the squash?
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! 🙂