Here’s how to cook spaghetti squash in the oven, which is the absolute best way! Roasting spaghetti squash yields tasty, fluffy noodles (never soggy!) that you can use in so many different ways!
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Roasting is the BEST way to cook spaghetti squash.
Spaghetti squash is budget-friendly, mild (key for serving kids), easy to prep, and versatile. Unfortunately, it’s also underutilized, and I think a big reason is people aren’t sure how to cook spaghetti squash in the oven.
A lot of recipes have you cook it in the microwave because it’s quick. But the best way to cook spaghetti squash is roasting. Here’s why:
- Tastier. As with Roasted Butternut Squash, roasting makes spaghetti squash caramelized and slightly sweet.
- Fluffy and Tender. Baked spaghetti squash yields strands are tender, yummy, and pair well with just about any flavor. Some methods of cooking spaghetti squash yield water-logged “noodles” but roasting avoids this.
- Simple and Fuss-Free. Roasted spaghetti squash is easy! You don’t need to peel spaghetti squash to roast it. Plus, tou need little beyond oil, salt, and pepper.
Whether you are seeking perfect al dente squash noodles, a fast side dish, or need it cooked for one of your favorite baked spaghetti squash recipes, after testing multiple methods, I can confidently report that this is the best way to roast spaghetti squash in the oven.
5 Star Review
“Perfect recipe, and leads to so many more healthful delicious dishes, I love a shake of fresh Parmesan cheese and a few herbs and I am got to go.”
— Patty —
How to Cut Spaghetti Squash
- Prepare. Grab a non-slip cutting board and your best chef’s knife.
- Cut a Flat Base. Place the squash horizontally on the cutting board. Slice off the stem and base, creating two flat ends.
- Stand It Up and Cut Vertically. Using one of the flat ends, stand the squash upright and slice it in half from top to bottom. If your halves are not perfectly even, don’t stress. Your squash will still turn out. (I also tested roasted spaghetti squash rings, but I prefer the simple cut-in-half method because it’s easier and the texture is better.)
- Remove the Seeds. Using a plain old kitchen spoon, remove the seeds and stringy parts.
Tip!
Not just for pumpkins! Do you have a pumpkin carving kit from Halloween lying around? One reader shared that she keeps one of the large carving knives from her kit in her kitchen year-round for cutting open all types of squashes.
How to Cook Spaghetti Squash in the Oven
Oil and Season. Coat the insides of the squash halves with olive oil, salt, and pepper. Don’t overdo it. Too much salt may draw out more moisture than you want, and excess olive oil can make baked spaghetti squash soggy.
Place Cut-Side Down. Use a parchment-lined baking sheet for easy clean up.
Roast. Bake spaghetti squash for 35 to 40 minutes at 400 degrees F. You know spaghetti squash is done when the flesh of the squash is fork-tender inside, the outsides are turning golden, and when you press on the outside of the squash, it gives a little. If you overcook the squash, it will be mushy. (Cooking a smaller squash? Be sure to check it a little earlier.)
Flip. The flesh side is now facing up.
Fluff. With a fork, gently rake the flesh to create the strands. ENJOY!
Tip!
Need cooked spaghetti squash but don’t want to turn on your oven? This set-it-and-forget-it Crockpot Spaghetti Squash recipe is for you.
The Best Ways to Eat Spaghetti Squash
From excellent side dishes to pasta substitutes, and squash boats to casseroles, roasted spaghetti squash’s light, stringy texture works well with so many recipes.
Here are some of my personal favorite ways to enjoy it:
- Drizzled with some melted butter and a handful of fresh herbs (thyme, rosemary, or parsley would be fantastic, but you could use any herbs you have in your refrigerator).
- Sprinkled with brown sugar and cinnamon, which made roasted spaghetti squash my favorite vegetable as a kid.
- A classic dusting with salt and pepper and a drizzle of olive oil.
- With shredded Parmesan tossed on top for a stellar side dish, like Roasted Spaghetti Squash with Parmesan and Mushrooms.
- With marinara sauce, garlic, and served with Baked Turkey Meatballs.
- Served underneath Italian favorites like Baked Chicken Parmesan.
Favorite Spaghetti Squash Recipes
Properly cooked spaghetti squash is mild and versatile! Here are some of the best spaghetti squash recipes, all of which start with roasting spaghetti squash:
How to Cook Spaghetti Squash in the Oven
Video
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Ingredients
- 1 medium spaghetti squash about 2 pounds
- 1 teaspoon extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Bake the squash: Preheat the oven to 400°F. Line a large, rimmed baking sheet with parchment paper. Grab a large, sturdy chef's knife and a cutting board that doesn't slip.
- Lay the squash down horizontally on the cutting board. Using a very sharp, sturdy chef's knife, trim off the stem and base end of the spaghetti squash so that you have a flat side on each end.
- Stand the spaghetti squash upright on the larger of the two ends, and carefully cut it in half lengthwise from top to bottom. Scoop out the seeds and stringy insides. You can discard the seeds or save them to roast later.
- Drizzle the cut sides of the squash with 1/2 teaspoon olive oil each and then sprinkle the salt and pepper over the halves. Rub lightly to evenly coat the insides of the squash.
- Place the squash cut-side down on the prepared baking sheet. Do not press any holes in the squash.
- Bake for 35 to 40 minutes, until the squash is just fork-tender on the inside, lightly browned on the outside, and the skin gives a little when pressed on the outside (be careful, it is hot!). If your squash is very large, it may be as long as 50 minutes or so, but don’t let the squash overcook or your strands will be soggy.
- Flip the squash over.
- With a fork, fluff to separate the strands. Enjoy topped with butter and herbs, a sprinkle of brown sugar, or in any recipe calling for baked spaghetti squash (see blog post above for suggestions).
Notes
- TO STORE: Refrigerate roasted spaghetti squash in an airtight storage container for up to 5 days.
- TO REHEAT: Rewarm spaghetti squash in a skillet on the stovetop over medium-low heat with a little olive oil or your sauce of choice.
- TO FREEZE: While you can freeze spaghetti squash, it may become very soggy once thawed. If you want to freeze leftovers, freeze them in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Nutrition
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Delicious!!!!!!!!!
I’m so happy that you enjoyed it! Thank you for sharing this kind review!
Cutting tip: For cutting spaghetti squash use a ‘pumpkin cutting knife’ saved from when the kids carved up the jackpot lantern without anyone having to worry about them loosing fingers. The same tool works great for other squashes…. it’s not just for pumpkins! Best of all it is easier and safer than using the kitchen knife!
Thanks for the tip, Patti! I hope you enjoy the recipe if you try it!
Perfect recipe, and leads to so many more healthful delicious dishes, I love a shake of fresh Parmesan cheese and a few herbs and I am got to go. Thank You, for all the beautiful recipes and ideas.
I’m so happy that you enjoyed it, Patty! Thank you for sharing this kind review!
This recipe is so easy, you made me not afraid to make it. Super easy, I Did use an Ice Cream scooper, but I love this. Glad I made this. Thanks.
Hi Mike! So glad you enjoyed the recipe! Thank you for this kind review!
Super recipe All the bases are covered. Fast simple method of making this delicious vegetable with multiple finishing options. It really is as easy as it sounds and delicious too.
Hi John! So glad you enjoyed the recipe! Thank you for this kind review!
Thank you so much! This is a great recipe and so easy to make! Going to try another one of your recipes tomorrow. I need easy and healthy. So happy I found you!
Hi Marla! So happy you are here! So glad you enjoyed the recipe! Thank you for this kind review
delicious and easy to prepare!!!
Hi Chave! So glad you enjoyed the recipe! Thank you for this kind review!
I don’t understand why it says to place racks in the upper and lower thirds of the oven.
Hi Beth! That is a typo, I’ll fix it ASAP. Thanks for letting me know!
Perfect
Hi Dayle! So glad you enjoyed the recipe! Thank you for this kind review!
My first time cooking the squash and by following your method it turned out perfectly. Love it.
Hi Vicki! So glad you enjoyed the recipe! Thank you for this kind review!
I followed your directions and it came out perfect!
I’m so happy that it was a success, Ellen! Thank you for sharing this kind review!
I made it this way and put tomato sauce on it to make a meal. I love it this way. I use it as a side dish or main entree.
I’m so happy that you enjoyed it, Linda! Thank you for sharing this kind review!
Excellent!! Thank you
I’m so happy that you enjoyed it, Jen! Thank you for sharing this kind review!
Easy and delicious!!!
Hi Janice! So glad you enjoyed the recipe! Thank you for this kind review!
Excellent…so easy and delicious
Hi Stephanie! So glad you enjoyed the recipe! Thank you for this kind review!
Easy perfection!
Hi Erin! So glad you enjoyed the recipe! Thank you for this kind review!
The recipe was great. The squash came out just how I wanted. My only difficulty/annoyance was trying to read your write up and get to the actual recipe through all the commercials and pop ups. Sorry but I probably won’t be back :(
Hi Kat! I’m truly sorry for any inconvenience the ads caused you! I will certainly keep paying close attention to the number of ads and how they load, as I never want them to hinder your ability to view the recipe or the blog post. I do truly appreciate your feedback and apologize again for the inconvenience! Also, there is a quick and convenient “jump to recipe” button that will help you get to the recipe faster and a print button to have the recipe quickly at your fingertips. Hope this helps!
Excellent! My spaghetti squash came out perfect!
Hi Janice! So glad you enjoyed the recipe! Thank you for this kind review!
Awesome and easy
Hi Marcia! So glad you enjoyed the recipe! Thank you for this kind review!
Thank you for great advice on not roasting too long. I cut my squash just a tiny bit unevenly. One “half” was done at 35 minutes, but the other portion was 42 minutes. I brushed Wegmans basting oil (a garlicky herb blend oil) on each half first, and didn’t even miss the salt and pepper that I forgot. We enjoyed it with homemade marinara sauce from our tomato garden and with a shaved blend of parmesan, asiago, and romano cheeses atop. It was true fine dining…at home!
Hi Robin! So glad you enjoyed the recipe! Thank you for this kind review!
Excellent. Simple and perfect. Perfect for “Funtional” diet as well as T1 Diabetes and Hashimoto’s. Husband has asked that this become a permanent part of our menu. Sadly, I had to explain seasonal veggies to him.
Hi LJS! So glad you enjoyed the recipe! Thank you for this kind review!
Spaghetti squash is usually year round in grocery stores. Hope this helps.
Turned out excellent. Baked in 350 convection oven for 25 minutes just perfect
Hi Alma! So glad you enjoyed the recipe! Thank you for this kind review!
I made this last night and served with meat sauce and parmesan in each half. Spaghetti squash has zero WW points and my husband’s meat sauce was only 15pts because he had a large serving. Super big win as his Hardee’s breakfast biscuit was 24pts alone. He said this is delicious and he’d really love to have it again, and often.
Hi Wanda! So glad you enjoyed the recipe! Thank you for this kind review!
How do you pick out a good spaghetti squash? Does the coloring make a difference? Like the darker yellow the better it is? I have no clue!!
Hi Sue! This article might be helpful: https://healthyfamilyproject.com/produce-tips/spaghetti-squash/ Hope you enjoy the recipe if you give it a try!
Easy directions, suggestions for other recipes, & tips to enhance the flavors. Thank you for sharing.
Hi Jennifer! So glad you enjoyed the recipe! Thank you for this kind review!
Was very good directions and helpful hits.
Hi Karen! So glad you enjoyed the recipe! Thank you for this kind review!
Your instructions are excellent and spot on. The snark is an extra added attraction.
BTW, I am not usually a 5 star giver. So well deserved.
So glad you enjoyed the recipe! Thank you for this kind review!
Easy to follow recipe I had never cooked this squash before it came out perfectly. My family loved it.
Hi Marivi! So glad you enjoyed the recipe! Thank you for this kind review!
Easy to prepare. I didn’t need to make any changes or additions. It was perfect for me as a light dinner for just my self. I want to prepare it again using some of the added ingredients you suggested and serve to my family as a complete dinner.
Hi Marion! So glad you enjoyed the recipe! Thank you for this kind review!
QUESTION: I’d like to make your WONDERFUL!!! Crockpot Chicken Cacciatore for a friend who needs to be gluten free so I was thinking of serving the chicken with spaghetti squash instead of with pasta. Do you think the flavors would work together?
Hi Jaycee! The spaghetti squash will take on the flavors from the chicken so it should be good! If you decide to experiment, I’d love to know how it goes! Enjoy!
Loved it! I served it with a low sugar spaghetti sauce and had a roasted, home grown jalapeño on the side.
Hi Michele! So glad you enjoyed the recipe! Thank you for this kind review!
Easy and exactly what I wanted!
Hi LouAnn! So glad you enjoyed the recipe! Thank you for this kind review!
So good! Paired with turkey spaghetti sauce, added fresh spinach, garlic, fresh oregano, dash of some spicy pepper. Topped with fresh parm. Side salad to boot. Plenty for lunch too!
Hi Tina! So glad you enjoyed the recipe! Thank you for this kind review!
Absolutely delicious! Have been making this at least once a week during the fall
Hi Georgie! So glad you enjoyed the recipe! Thank you for this kind review!
Loved the squash prepared with the olives, tomatoes, etc. cooked to perfection .
My husband loved it and he didn’t think he would…this will be a regular dish in our
home for it’s health benefits.
That’s wonderful to hear, thanks Midge!!
Making it
Enjoy Maria!
I have made this recipe several times – so easy to do and it’s delicious! I use a grapefruit spoon to scrape out the inside of my baked spaghetti squash. The serrated edge cuts through the meat of the squash easily and doesn’t require much effort.
Yay! So glad to hear Nancy!
Perfect spaghetti squash every time! The tips on cutting the squash are easy and the safetest. The cooking method guarantees light and fluffy squash noodles like you’ve never had before.
YAY, thanks Ezra!
Looks like an easy recipe that I want to try ,I’ve never had this..can you buy a small squash or just roast 1 half and free The other?
Thx Debbie
Hi Debbie! That should work! Enjoy!
Excellent…really loved this recipe. Easy and flavorful. I just used Parmesan cheese and it came out really good. The family loved it. Thanks.
Thank you Franco!
Easy and delicious!
My first time ever eating a spaghetti squash and this was the fastest and easiest recipe! YUMMY!
Hi Mojgan! So glad you enjoyed it! Thanks!
First time cooking a spaghetti squash and it turned out great! Prepped and put in oven while I finished my after work chores. Used it in place of my regular spaghetti noodles. Super easy and delicious!!
Great to hear, thank you Chip!
All I can say is OMG! Finally a way to cook spaghetti squash where I’ll actually enjoy it! And it’s not mushy at all… which has been a problem for me every time I try to cook it. Thank you for this!
Yay! So glad you enjoyed it, Stephanie! Thank you!
I am so happy to have found this post! I have read dozens of spaghetti squash recipes–and they have been universally mushy. This was just perfect. The only difficult part I had was my knives weren’t sharp enough. It was really difficult to cut through the squash. But overall the recipe is great. Thank you for sharing!
Yay! So happy to hear, Yanna! Thank you!
This was so easy! I had no idea spaghetti squash could be less effort. I love eating it but hesitate to buy it because of the pain of cooking, shredding, getting the water out, etc. This method was easy and the majority of the time was spent waiting for it to cook.
So glad you enjoyed it, Debbie!
I’m glad I tried it! It was easy and really good with marinara sauce
Great to hear, thank you Lisa!
Delicious I added sausages
Great to hear, thank you Chantell!
I absolutely love this recipe! It is So easy. I use a spaghetti squash at least once a month for a meal & I go to this every time. Thank you for sharing.
So great to hear, Sheri! Thank you!
First time ever making spaghetti squash. This worked exactly as written, thanks so much!
Yay! Thank you Cass!
A little tip to make cutting through the spaghetti easier. Poke about 4 holes in the squash. Place in microwave about 3-5 min depending on size of squash. A good sharp knife will cut right through the squash with moderate effort.
Thank you Peggu!
I would make this recipe again
Thank you Edna!
We absolutely loved it!
Great to hear, nilza! Thank you!
Ok…I’m 73 years old and have never tried spaghetti squash….anxious to try as I like other squash. I love that at this age I’m trying something new to me!
Hope you enjoy it, Janice! Let us know how it goes!