How to Cook Spaghetti Squash (The Best Way!)

how to cook spaghetti squash best way to cook spaghetti squash - halved, seeds scooped out, baked cut side down, with olive oil and salt!
Let’s talk about spaghetti squash for a minute. I ’ megabyte working on a fun farce spaghetti squash recipe for twilight. I noticed that there are quite a few different ways that people suggest cooking spaghetti squash .
here are the propose methods :

  • Baked or microwaved whole
  • Steamed in a pan of water in the oven
  • Sliced into rings and baked
  • Halved lengthwise or crosswise, baked cut-side up or down

ways to cook spaghetti squash

certain, all of those options will work, but I have a strong preference for one method. My preferred method reduces the sum of moisture in the squash and yields golden, caramelize edges that add extra spirit .
Here’s my trick: Cut the spaghetti squash in half from the stem end to the infrastructure, rub the inside lightly with olive petroleum, and roast it cut-side down on a bake sheet. There ’ s a short more to it ( see the recipe below ), but that ’ s the effect .
Easy, right? No dither, no mush, just tender and delightful spaghetti squash ! This way, the moisture pools on the pan alternatively of collecting inside the spaghetti squash, and you end up with a perfect built-in stadium that you can load up with toppings .
cooked and fluffed spaghetti squash

How to Slice Your Spaghetti Squash in Half

Spaghetti squash has thick walls, which can be difficult to cut through. You ’ ll need a sharply chef ’ s knife and a commodity cutting control panel that won ’ deoxythymidine monophosphate skid. Pro tip : Place your cutting display panel on a lightly damp newspaper towel or kitchen towel to keep it in place .
The whoremaster is to create a flatcar surface so you can slice through the squash safely. here ’ s how I do it ( see the video recording below for visuals, and be careful ) :

  1. First, rest the squash horizontally on the cutting board. Hold the squash firmly in place with your non-dominant hand.
  2. We’re going to cut off the tip-top and bottom edges, so keep your hand several inches away from where you’ll be slicing. With your dominant hand, use a sharp chef’s knife to cut off the top. Turn the squash around 180 degrees and slice off the bottom, again keeping your hand far away from the knife.
  3. Then, turn the squash upright, with the widest end against the non-slip cutting board. This gives us a stable position for slicing. Start at the top and slice downward. Your hands should never be beneath the knife, or in danger’s way.

If at any luff you are uncomfortable with this technique, end and ask person for help. Safety first !

More Reasons to Love Spaghetti Squash

Spaghetti squash is a alimentary winter vegetable that offers lots of character, beta-carotene, vitamin bc and more. It offers a very fun, spaghetti-like texture and built-in bowl shape. See how I turned it into a burrito bowl ?
Spaghetti squash is a full stand-in for pasta, and besides plays nicely with a diverseness of other flavors. It goes particularly well with these ingredients :

  • Tomatoes and tomato sauce (marinara)
  • Parmesan or other cheeses
  • Garlic and onions
  • Basil and thyme
  • Bell peppers
  • Carrots
  • Mushrooms
  • Vinegar: balsamic, sherry, red or white wine vinegar

How do like your squash? Please let me know in the comments !

Watch How to Cook Spaghetti Squash


How to Cook Spaghetti Squash (The Best Way!)

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4.8 from 226 reviews
here ’ s the best room to cook spaghetti squash ! Cut it in half, scoop out the seeds, rub a little olive oil and salt on the inwardly, and roast in the oven cut-side down. No dither, no mush, just tender and delightful spaghetti squash ! Recipe as written yields 2 baked squash halves ( 1 squash total ) ; you can easily bake 4 halves ( 2 squash ) at a time on a big baking sheet .



  • 1 spaghetti squash
  • 2 teaspoons extra-virgin olive oil
  • Sprinkle of salt and pepper


  1. To prepare the spaghetti squash, preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
  2. Use a very sharp chef’s knife to cut off the tip-top and very bottom ends of the spaghetti squash. Stand the squash upright on a stable surface and carefully slice through it from top to bottom to divide it in half.
  3. Use a large spoon to scoop out the spaghetti squash seeds and discard them. Drizzle the insides of each squash half with 1 teaspoon olive oil and rub it all over the inside, adding more oil if necessary. Sprinkle salt and pepper lightly over the interiors of the squash, then place them cut-side down on the prepared baking sheet.
  4. Bake for 40 to 60 minutes, until the cut sides are turning golden and the interiors are easily pierced through with a fork. Small squash will be done sooner than large squash, naturally!
  5. Once the squash is done baking, fluff the interiors with a fork to make the insides spaghetti-like. Serve as desired.


Storage suggestions: Baked spaghetti squash will keep well in the refrigerator, covered, for up to 5 days. Just reheat before serving .

▸ Nutrition Information

The information shown is an calculate provided by an on-line nutriment calculator. It should not be considered a substitute for a professional dietician ’ mho advice. See our full moon nutriment disclosure here.

Recipes Made with Spaghetti Squash

spaghetti squash burrito bowl
Gluten free and vegan
“ I ’ m a frequent visitor to your blog, and I ’ ve tried many of your recipes and they ’ ve all proven to be delicious, but this one, my ohio my ! I ’ ve never tried spaghetti squash before, and thought this was a great way to start and boy was I good ! The spiciness from the salsa verde combined with the crunch of the coleslaw and sweetness of the squash… wow ! Thank you, thank you. Just arrant and delicious. ” – Anya
This healthy spaghetti squash recipe features your favorite Mediterranean ingredients, including pesto! It's a great fall dinner.
Gluten release and easily vegan
“ This. Was. improbable ! I left out the olives and bravely served it to workers doing some landscape and they LOVED it ! I was worried about the pesto being excessively zingy, but it ’ s not adenine pronounce when assembled with everything else. Thanks for another perplex recipe as I ’ m never disappointed with Cookie and Kate ! ” – Holly

pizza spaghetti squash after baking
Gluten free
“ I merely happened to have a spaghetti squash in my house so I was delighted to see this recipe in my inbox today. I gave it a judge and was so impress. It was incredibly delectable and satisfying. It does take a piece of time, but now I have the second half to look ahead to at another meal. It ’ second besides a identical pretty dish and I can see serving it to a group of similarly health-focused girlfriends ! ” – Danielle

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