I get so many questions about how to cook spaghetti squash, so I thought I’d share my go-to method for roasting it, a few tips, and a couple of my favorite spaghetti squash recipes.
First things first: cut it in half lengthwise. Then, scoop out the seeds.
Next, drizzle the insides lightly with olive oil and sprinkle with salt and pepper. I find that adding too much oil and too much salt at this stage makes the squash a bit watery, so a light drizzle and a light sprinkle will do.
Then, poke a few holes in the skin of the squash with a fork and place it cut side down on a baking sheet. Pop it in a pre-heated 400°F oven.
A mistake I used to make was roasting my squash too long. I used to roast it for an hour or longer, but now I roast it for 30 to 40 minutes. I initially thought the squash needed to be super soft and fork tender in order for the strands to “spaghetti,” but over the years I’ve learned that I prefer my strands to be more al dente (and less mushy), and that the 1 hour mark was too long. Of course, the timing will entirely depend on the size of your squash and the heat of your particular oven. It can also vary from squash to squash, so adjust your cooking time accordingly.
Once it’s roasted and cool enough to touch, use a fork to scrape the strands. I like to start from the outside and work my way in, fluffing them up as I go.
That’s it! Season it with more salt and pepper and serve it as a simple veggie side. Or incorporate it into your favorite spaghetti squash recipes. Here are two of mine (pictured below): Spaghetti Squash with Chickpeas and Kale and Lemon Pesto Spaghetti Squash.
How to Cook Spaghetti Squash
- 1 spaghetti squash
- extra-virgin olive oil
- sea salt and freshly ground black pepper
- Preheat the oven to 400°F.
- Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.
- Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a litte bit firm. The time will vary depending on the size of your squash. I also find that the timing can vary from squash to squash.
- Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.
Followed the instructions as you described and it turned out beautifully. Will definitely make again. Thank you for a great recipe.
I’m so glad you loved it!
This recipe is such a pleasant surprise. The high rating is what steered me to it. For a while my husband and I were doing Green Chef. This is as good as the recipes found there. We loved it and it was easy to make.
I’m so glad you’ve been enjoying the recipes!
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 excellent, and the strands stood up perfectly to the follow-up sauté! I toss them with some melted Boursin thinned with half-and-half. Not vegan, but really delicious.
I’m so glad your spaghetti squash was not mushy!
I absolutely LOVE Spaghetti Squash, made it for the 1st time last night – following your directions, only difference is I Roasted it in an Air Fryer on 400 – THANK YOU!!
I’m so glad you loved it! I’ll have to try it in the air fryer!
how long in the air fryer Tee?
Great advice on the shorter cooking time. Thank you!!
Delicious! I cooked mine for 30 minutes in the toaster oven and put pesto over it.
Delicious and the tips were awesome for this being my first time cooking spaghetti squash. I added cream cheese, fresh parm and salt/pepper. Thank you again.
Perfectly cooked spaghetti squash! Thanks for your tips…I used to cook mine for too long too, and they ended up mushy. These were perfect last night when I made them. And the tip of not adding too much oil and salt before baking was also spot on. Thank you for the recipe!
I’m so glad it was perfect!
I always put my squash in the oven whole and take the seeds out after the fact. Seems easier. Maybe I am just lazy.
Thank you so much for the advice on spaghetti, squash, recipes, turned out great
Thank you for not gatekeeping this with a subscription… we shouldn’t have to pay for literally every recipe, so just thank you.
Hi Bonnie, you’re welcome, I hope you’re enjoying the recipes!
Hi,
I just followed your recipe and wow, this is so good!!! This is the first time that I have made spaghetti squash and I love it.
Thank, Carm
I’m so glad you loved it!
Easy. It came out perfect and is delicious! Thank you!
I have to thank you for your guidance. So easy to follow your directions. My spaghetti squash is so so good.
I’m so glad you enjoyed the spaghetti squash!
Absolutely spot on! Helped me cook spaghetti squash to perfection 🙂
I’m so happy to hear that!
Thanks for the recipe! I picked up a spaghetti from a farmers market and coking per your instructions right now!!
I USE AN ELECTRIC KNIFE WITH A BLADE FOR FROZEN FOOD TO CUT SQUASH
Easy recipe. But don’t toss the seeds! Lots of recipes online for how to roast these nutritious morsels. Composting’s ok, but much better to eat our food, no?
Absolutely! Always roast the seeds from every fall squash. Good & good for you!
By the way, the 40 minutes was a bit too al dante for me, but otherwise, good starting point. Thank you!
40 minutes did okay in my Breville oven on convection , but it actually could have gone for 30-35 minutes at 400. Or maybe do 40 minutes at 375. All ovens are different. Just an fyi for anyone that has one of the smaller countertop ovens.
Thanks
Hi Robert, thanks for sharing your timing!
I have a brand new range and I am trying new recipes often.
I never cooked a spaghetti squash before so I tried your recipe because it sounded easy.
I cooked it for the 40 minutes and it came out really good.
A really good change of a veggie.
Really liked it and your recipe.
Thanks.
I’m glad you enjoyed it!