Does cutting raw spaghetti squash intimidate you? It does me…and I’m pretty confident with my knife skills. In fact, I don’t even cut it raw anymore after solidifying an easy, foolproof, baking method some years ago. Come see how to bake whole spaghetti squash…the easy way! Be sure to grab my recipe for Drunken Marinara Sauce for a complete meal!
How To Bake Whole Spaghetti Squash
Roasted spaghetti squash is, hands down, one of my favorite winter squashes. It’s crazy versatile, so use it for many recipes. You’ll find me baking it a few times a month for meal prep during the fall and winter months.
What’s an easy way to cut whole, raw spaghetti squash?
In my opinion, there isn’t an easy way, unless you’re experienced using a chef knife on bulky, round, raw produce. Most people I know, aren’t.
Since spaghetti squash has a rounded shape with hard skin and firm flesh, to halve it raw requires a steadied approach, if you want to avoid injuries.
It requires a little force, but it must be the right force, and you’re basically inserting the knife at one end (near the stem) and cutting towards the end farthest from the stem.
Then repeat that on the other side.
But…how about this…let’s skip cutting it raw, bake it whole, and then cut it! I mean, you still need to use knife safety, but it’s a cakewalk compared to cutting raw squash.
So, how do you bake whole spaghetti squash without cutting it first?
Please refer to my detailed instructions in the recipe below [b/c there’s a few tricks]. But basically, you pierce it, bake it, and cut it.
Once it’s baked, you’ll be able to cut right through it with a chef knife…or a steak knife…or even a butter knife (if you had to).
I’m telling you, you’re going to love this method! It just makes it so easy…and doable!
Can you cook a whole spaghetti squash in the microwave?
You can, and I’ve tested it, and it’s very similar to my method; i.e., pierce, cook whole, remove, cut, etc. But I’ll be honest…I don’t love it.
First, I have a genuine fear of the squash ‘exploding’ and have heard wayyy too many stories along those lines.
Second, I don’t like using the microwave to “cook” things (except for microwave-baked potatoes lol).
Third, for my spaghetti squash, I want that caramelized thing that only happens with dry heat.
How long does it take to roast a whole spaghetti squash?
Using my whole-squash baking method, I heat the oven to 375° and bake the squash [initially] for 60 minutes.
I take it out of the oven, cut off the stem, cut the squash in half lengthwise, scoop out the seeds, drizzle olive oil on the flesh, place squash on baking sheet flesh facing down, and back in the oven it goes for 30-45 minutes until flesh is cooked through with some browning.
You’ll know it’s cooked when flesh is no longer be whitish, and the noodles should separate easily.
Be sure to check out my Slow Cooker Freezer Marinara Pasta Sauce if you’re looking for another meal prep idea that pairs perfectly with spaghetti squash noodles!
Ingredients you’ll need to bake whole spaghetti squash:
- 1 whole, raw Spaghetti Squash
- Extra Virgin Olive Oil
Tools you’ll need for this method:
- Baking dish
- Chef’s knife and cutting board
* Note: This post has affiliate product links, which means I earn commissions when you purchase using those links (at no extra cost to you). THANK YOU for supporting The Kitchen Girl.
Yields 4-6 cups spaghetti squash noodles
How to bake whole spaghetti squash without cutting it raw...the easiest way.
5 minPrep Time
1 hr, 30 Cook Time
1 hr, 35 Total Time
Save Recipe5 based on 3 review(s)
Ingredients
- 1 whole, raw Spaghetti Squash
- 2 Tbsp Extra Virgin Olive Oil
- Salt and Pepper, to taste
Instructions
- Preheat oven to 375°; wash, dry, and gently pierce the squash skin with a sharp paring knife in several places.
- Set squash in a baking dish; bake 60 minutes.
- Remove from oven, cut off stem, cut squash in half lengthwise, and scoop out seeds (I use a portion scoop); paper towel dry the baking dish.
- Drizzle olive oil on the flesh, place squash [flesh face down] in baking dish; place in oven another 30-45 minutes until flesh is cooked through with desired browning (flesh should no longer be whitish, and the noodles should separate easily).
- Use a fork to separate squash noodles from the skin (while squash is warm, or allow to cool); once cooled.
Notes
To store noodles: allow to cool completely, place in airtight container in refrigerator; store up to 5 days in fridge.
Traci Antonovich
About my recipes: Minimal meat & more plants!
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