Do you know how to cook spaghetti squash? Today, I'm sharing the easiest methods, including my favorite baked spaghetti squash. I'm also showing you how to cut spaghetti squash and how to cook spaghetti squash whole without cutting it raw.
Spaghetti squash is a great way to enjoy noodles without the carbs and empty calories found in classic pasta. The flavor can be nutty, but is mostly neutral and extremely versatile. It's budget-friendly and approved for most popular diets. When cooked, it resembles strands of thin spaghetti, hence the name. Once you know how to cook spaghetti squash, you have a nutritious noodle base for countless entrees.
Baked spaghetti squash ingredients
- spaghetti squash
- extra virgin olive oil (or preferred oil)
- salt and pepper
Safety tips for cutting spaghetti squash
There's no effortless way to cut raw spaghetti squash. The hard skin and firm flesh makes it difficult and potentially dangerous.
Tip #1: Place the squash on a folded, thick kitchen towel over a cutting board to prevent the squash rolling while it's being cut.
Tip #2: Instead of forcing the knife through spaghetti squash, use a firm, slight rocking motion to cut through a little a time.
How to cut spaghetti squash two ways
1. Cut crosswise (across the center for longer noodles)
Crosswise is the best way to cut spaghetti squash to get longer noodles and it's easier than cutting lengthwise. Imagine the squash stem as a north pole and the center perimeter as an equator. Lay the squash sideways on a folded towel to help secure it. Grip the knife firmly and rock it in small movements through the 'equator', eventually (and safely) moving the knife through the squash. Never use force.
2. Cut lengthwise (from stem to stem for shorter noodles)
This is my least favorite way to cut raw spaghetti squash because it's awkward, tricky, and cumbersome. If you prefer this method, I find the easiest way is to first pierce the squash with a paring knife forming a dotted line around around the whole squash. This creates a guide AND promotes easier penetration for a bigger knife to finish the job.
How to cook spaghetti squash (3 ways)
Visit recipe card below ππΌ for printable amounts and instructions
1. Roasted or baked spaghetti squash halves - Cut in half, remove seeds, add oil, salt, and pepper, and bake flesh side down 40-60 minutes.
2. Roasted or baked spaghetti squash WHOLE - Pierce the skin with a sharp knife and bake squash whole. After 20 minutes, cut the squash in half and continue baking until it's fork tender.
3. Microwave spaghetti squash whole - Pierce skin in several places with a paring knife. Microwave on HIGH in 5 minute intervals until a knife easily penetrates into skin through flesh. Cut in half, remove seeds, and use a fork to separate the noodles from the skin.
How to know when spaghetti squash is done cooking
There are two ways to know when spaghetti squash is done no matter how it's cooked:
- The skin is easily and effortlessly penetrated with a knife or fork.
- The noodles separate effortlessly with a fork.
How to serve spaghetti squash
Food Lover's Companion refers to spaghetti squash as vegetable pasta and it does an excellent job of being exactly that. Because of that, don't expect to trick anyone into thinking it's pasta, because it's not. The good news is that it's a low carb, low calorie alternative to pasta, and delicious no matter how you serve it. So, you can serve it with any kind of sauce, exactly like you would serve pasta.
Also, you can meal prep spaghetti squash and add it to countless recipes! This is how I frequently use cooked spaghetti squash. We love to add it to my Thai Zucchini Noodles or my Crustless Quiche Casserole.
Roasted spaghetti squash toppings
- Arugula Pesto
- Thai Peanut Sauce
- Easy Homemade Tomato Sauce Recipe
- Hidden Veggie Marinara Sauce
- Olive oil drizzle, Parmesan cheese, salt and pepper
Recommended tools
- chef's knife and cutting board
- portion scoop (not required, but great for scooping out squash seeds)
- baking dish or baking sheet
How To Cook Spaghetti Squash
Ingredients
- 1 3 lb. Spaghetti Squash
- 1 Tbsp Extra Virgin Olive Oil
- Salt and Pepper to taste
Recipe Instructions
Baked Spaghetti Squash (roasted spaghetti squash)
- Preheat oven to 400°F.
- Cut spaghetti squash in half crosswise * see recipe footnotes for details
- Scoop out the seeds and loose stringy pieces. Save seeds for roasting, if desired.
- Brush the spaghetti squash flesh with OLIVE OIL and season with SALT and PEPPER.
- Place cut side down and bake 40 minutes.
- Remove squash and test for doneness * see recipe footnotes for details
- If needed, bake further in 10 minute intervals until it reaches desired doneness.
- Serve immediately or allow to cool.
How to serve spaghetti squash
- Use a fork to separate the strands/noodles from the skin.
- Serve warm with desired toppings. Or, allow squash to cool, remove strands from skin, and refrigerate in an airtight container up to 5 days as a meal prep ingredient.
RECIPE NOTES
- Cut crosswise (across the center for longer noodles)
- Cut lengthwise (from stem to stem for shorter noodles)
-
Preheat oven to 400°F.
-
Use a paring knife to pierce spaghetti squash skin in several places.
-
Place squash in a baking dish and bake 40 minutes.
-
Remove spaghetti squash, cut off the stem, and cut whole squash in preferred direction (lengthwise or crosswise).
-
Scoop out the seeds, drizzle olive oil, and season with salt and pepper.
-
Bake 10-20 minutes, depending on how soft you want the noodles. The flesh should be cooked through and somewhat browned on the edges.
-
Pierce the skin with a paring knife.
-
Microwave the squash whole (don't cut) using HIGH setting in 5 minute intervals until tender.
-
Remove and allow to cool slightly.
-
Cut off stem and cut the squash in half.
-
Remove the seeds.
- Use a fork to pull the noodles strands away from the sides.
- Serve warm or cool and refrigerate.
- The skin is easily and effortlessly penetrated with a knife or fork.
- The noodles separate effortlessly with a fork.
Nutrition
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.
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!
Omgosh Sherri, I'm so happy you found this baked spaghetti squash method! It's the only way I bake it π Thanks so much for taking the time to offer feedback. Much much appreciated π€©
I baked it whole following the directions. It turned out perfectly!
Woohoo! Glad you loved it, Cynthia...thanks for stopping back by! π
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.
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 π
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!
Yay...glad to hear it Sues! Hope you love this method π
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!
Awesome Sean! I hope you become inspired and make the heck out of some winter squash π
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!
Awww thanks Mackenzie! You're making me even more happy that I ever published this method of baking squash. Love to hear it! π
This is a great tutorial. (I can say that with confidence because this is exactly how I cook spaghetti squash, haha π )
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!
That's it...we MUST be related, Dana π This is the only way I prep squash since I started doing it years ago. Lovvvvve spaghetti squash so much too!
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!
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.
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!
Yay Stef! Just had that combo last night and can hardly stop eating it...SO addictive π
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!
Yes...I can definitely relate, but not since I discovered this method LOL. It's SO easy...can't wait for you to try π
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.
You're so welcome, Debra! Glad you find it helpful π
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!
Haha omgosh, that's my favorite part too, Carmy! It's so satisfying π
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!
Yay Tracy...thanks! Can't wait for you to try this one and LOVE it π
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!
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 π
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.
Thanks Gloria! Yes, the strands are the coolest! π
Such a super helpful tutorial! Makes cooking up my favorite squash so much easier!
Thanks Kim! Yep, easy peasy! π
This is so easy to make. I often make a saute but I need to try this
Thanks Anvita!
My family loves spaghetti squash! I can't wait to try this method!
Thanks Jessica! Hope you love it π
This makes making spaghetti squash so much less intimidating - thank you!
Thanks Tawnie! Glad you feel that way π
Yum! I love spaghetti squash and This looks so delicious! Great and easy recipe!
Awesome Elaine! I love it too! π
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.
Thanks Julie...I haven't tried it like that yet, but I've seen it done. I'll have to give it a go!
A friend told me I could cook the whole squash in my Instant Pot, but itβs too big to fit. π
So now Iβm 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!
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 π
Excellent, easy method...works like charm every time! No more fighting raw squash. Thanks for sharing!
Thanks so much JB...glad you think so! π
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!
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! π
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
Yay Jyothi! Love hearing that! Yep, bake first...always! I have no reason to cut it first π
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!
Thanks Sarah! Yep, exactly why I created this post π Glad you like it!
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.
Thanks Heather...glad to hear it! π
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.
Thanks Emily. And yep, the explosion factor is definitely a reason to NOT cook squash in the microwave π
This looks so yummy!
Thanks so much Rebecca! It's super yummy and very versatile! π
I wonder if I could cook regular( acorn, butternut,ect.) like this. Any comment?
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!
Ρ΄ery good information. Lucky me I found Ρour blog by accident (stumbleupon).
I have bookmarked it for later!
Thanks for "stumbling" by, Rebekah π Come and hang out anytime!