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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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.
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!
Hi Mojgan! So glad you enjoyed it! Thanks!