How To Cook Spaghetti Squash

Here’s how to cook spaghetti squash perfectly every time. This method is tried and true, and my personal favorite way to cook them.

I think spaghetti squash is so delicious and an incredible substitute for noodles if you’re trying to eat a few less carbs or some more fiber. It’s so tasty on its own, but I love it with my favorite pasta sauces as well.

Cooking the squash can be a bit tricky, but I’ve found my favorite method that works time and time again. Here’s how to do it and everything you’ll need.

What You’ll Need

Equipment

• Large sharp knife: Cutting the squash is probably the hardest part of the whole process. Making sure your knife is sharp will help more than you think.
• Cutting board
• Sheet pan

Ingredients

• Spaghetti squash
• Olive oil
• Salt + pepper

How To Cook It

1. Preheat oven and prep pan: Preheat the oven to 400 F. Line your baking sheet with parchment (optional).
2. Cut the squash: The hardest part. To help with this, I make sure my knife is sharp and I also poke all over with a fork and microwave the squash for about 3-5 minutes before cutting. Cut the squash lengthwise (stem to bottom).
3. Remove the seeds: Using either a spoon or an ice cream scoop, remove the seeds from each half of the squash.
4. Season: Add a small drizzle of olive oil to each squash half and rub around completely. Season with a small pinch of sea salt and pepper.

1. Bake: Place each half of the squash cut side down on the baking sheet. If you chose not to microwave the squash and it doesn’t already have holes poked in it, poke it a few times all over with a fork. Bake for 30 minutes (smaller squash) or 45 minutes (larger squash).

1. Shred: Once the squash is done baking, let it cool slightly, then use a couple forks to shred into strands. If your squash doesn’t shred easily, it needs to bake a little longer.

Tips

• Microwave the squash: To help with cutting, I like to poke the squash all over with a fork and microwave for about 3-5 minutes (depending on the size) to slightly soften.
• Don’t add too much oil or salt: Drizzling with too much olive oil or adding too much salt can make the squash a bit mushy. I add about 1 tsp oil for a small squash (a little more for a large one) and just a small pinch of salt. You can always add more salt and pepper to serve!
• Bake time: This will vary depending on your oven and squash size. I’ve also found it can vary from squash to squash – some are harder than others and take longer to soften. I like my “spaghetti” strands a bit firmer (less mushy) so I always start with less time and bake longer if I need. You’ll know it’s done when you can easily shred it into strands.

Recipes To Make With Spaghetti Squash

• Ground turkey spaghetti squash boats

Lastly, be sure to let me know if you try this method of cooking spaghetti squash and leave a comment and review down below! Always love hearing from you guys and hope that this was helpful. Cheers to my spaghetti squash obsession. 🥂

Baked Spaghetti Squash

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Here's how to cook spaghetti squash perfectly every time. This method is tried and true, and my personal favorite way to cook them.

Print Recipe Pin Recipe

Prep Time:10 minutes mins

Cook Time:30 minutes mins

Course: Side Dish

Cuisine: American

Servings: 4

Calories: 167kcal

Ingredients

• 2 small spaghetti squash (~2 lbs each)
• 2 tsp olive oil (9 g)
• pinch salt and pepper

Instructions

• Preheat the oven to 400 F and line a baking sheet with parchment, if desired.
• Using a large sharp knife, cut the squash in half lengthwise. Remove the seeds with either a spoon or ice cream scoop.
• Drizzle each half with the olive oil and spread around with your hands. Season with a small pinch of salt and pepper, then place cut side down on the baking sheet.
• Poke the squash all over with a fork, then bake for 30 minutes (40-45 minutes for larger squash).
• Let cool slightly, then use a couple forks to shred into strands. Season with more salt and pepper if desired and enjoy alone or with your favorite pasta sauce!

Notes

• Microwave squash: To help with cutting, I like to poke the squash all over with a fork and microwave for around 3 minutes (5 for larger squash) to slightly soften. 
• Bake time: This will vary depending on your oven, squash size, and from squash to squash. You’ll know it’s done when it shreds easily (but don’t overcook – you don’t want mush). 

Nutrition

Serving: 1squash half | Calories: 167kcal | Carbohydrates: 29.4g | Protein: 2.7g | Fat: 6.5g | Fiber: 6.4g

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