This post may contain affiliate links. Please read our disclosure policy.
How to cook spaghetti squash whole without cutting it raw. Includes oven roasting, microwave, and pressure cook method.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from The Kitchen Girl.
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
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from The Kitchen Girl.
When scaling the recipe 2x or 3x, the gray ingredient note stays the same. Adjust quantities accordingly.
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.
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!