Spaghetti squash is one of my favorite veggies (it’s so versatile). The best way to cook spaghetti squash is in the oven. My easy method guarantees perfectly cooked squash that’s never soggy and tastes amazing.
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There are many ways to cook spaghetti squash, but the best way is to roast it in the oven (trust me). The squash has a better texture, isn’t soggy, and you can add flavor with herbs!
If you’ve never cooked spaghetti squash in the oven, it’s time to start. And while I love roasted spaghetti squash, I’ve also included my tips for cooking spaghetti squash in the microwave (just in case you are short on time).
Key Ingredients
- Spaghetti squash: Choose a firm spaghetti squash without any soft spots. It should feel heavy for its size. I’m also picky about the stem and like to choose squash with it still intact (look for it to be dry, short, and rounded).
- Olive oil or melted butter: You can skip the fat altogether, but a small amount helps the squash brown nicely. I rub about a tablespoon (or even less) of olive oil or melted butter all over the inside of the squash.
- Salt and pepper: Squash, especially mild flavored spaghetti squash, needs seasoning. I stick with a generous sprinkle of salt and pepper, but you can use seasoned salt or your favorite vegetable seasoning.
- Fresh herbs: We will roast our squash cut in half, with the cut side facing down. This means that we can sneak a few aromatics underneath. I love rosemary and thyme!
How to Cut Spaghetti Squash
You need to cut your spaghetti squash in half before cooking it. Don’t let spaghetti squash’s hard shell scare you! I’ve got the trick for cutting spaghetti squash safely (watch our video to see me do it).
Before cutting, I put half of a towel underneath my squash so it can’t roll around on me, and the other half sits underneath my hand to hold the squash in place.
Pierce a heavy chef’s knife into the middle of the spaghetti squash and cut it from stem to end, but don’t try to cut through the stem (it’s too tough).
Wiggle the knife out of the squash, then pull each half apart. The pulling force will release at least one of the halves away from the stem.
Finally, scoop out the seeds (you can roast them like roasted pumpkin seeds).
Note: There is another way to cut spaghetti squash. If you watch the video above, we show you a second way to cut the squash. Instead of making squash boats, we cut them in half crosswise. You can see us do it around the 1:45 mark.
How to Cook Spaghetti Squash in the Oven
Cooking spaghetti squash in the oven is easy! Start by rubbing the inside of the squash halves with olive oil or melted butter, then season with salt and pepper.
We will use a rimmed baking sheet when roasting spaghetti squash since it catches any liquid that falls away from the squash. Also, make sure you place your squash halves cut side down, which means all the excess moisture will drop away from the squash. If you were to bake the squash halves cut-side-up, the liquid would pool in the middle of the halves.
As you place the squash halves onto a baking sheet, sneak a few fresh herbs underneath them. Then, bake the spaghetti squash at 375°F until fork tender. The baking time will vary based on the size of the squash, but it should take around 40 to 50 minutes.
Shortcut: Cook Spaghetti Squash in the Microwave
If you are short on time, you can microwave spaghetti squash. I still prefer the results from cooking it in the oven, but I turn to the microwave when I need to cook spaghetti squash quickly. We did include this method in the video.
To microwave your spaghetti squash, cut it in half lengthwise, scoop out the seeds, and season with olive oil, salt, and pepper. Place the squash halves cut side down in a microwave-safe dish with about an inch of water. Microwave for 5 minutes, then cook in 2-minute intervals until a fork pierces it easily. Let cool before scooping out the squash strands.
Storing Cooked Spaghetti Squash
Roasted spaghetti squash lasts for one week in an airtight container in the fridge, or you can freeze it for six months. When freezing spaghetti squash, I like to divide it into individual portions. Thaw the squash overnight in the fridge before reheating.
Ways to Serve Spaghetti Squash
As I mentioned above, we love spaghetti squash around here. It’s a low-carb, low-calorie veggie that can be added to many delicious dishes. My favorite spaghetti squash recipe is this parmesan chicken with spaghetti squash.
You can also substitute spaghetti squash for noodles in many recipes. I often top roasted spaghetti squash with this homemade meat sauce or our easy red pasta sauce. You can even serve it next to these amazing Italian meatballs. Spaghetti squash is also lovely with a bit of butter and parmesan grated over the top.
How to Cook Spaghetti Squash Perfectly
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Learn how to cook spaghetti squash in four different ways: oven, microwave, slow cooker, and pressure cooker (like an Instant Pot). If you want to maximize flavor, roasting the squash is the best option. However, if you’re in a rush, the microwave is a quick and easy alternative.
Makes 4 servings as a side
Watch Us Make the Recipe
You Will Need
1 medium spaghetti squash, about 2 ½ to 3 pounds
1 tablespoon olive oil or melted butter
Salt and fresh ground black pepper
Fresh herbs, optional, rosemary, thyme, sage, and mint are excellent
Directions
- Prepare Squash
1Using a heavy chef’s knife cut the spaghetti squash in half lengthwise — see the notes section or our video for how to do this safely.
2Scoop out the seeds with a spoon and discard. Lightly drizzle the cut side of each squash half with olive oil, and then season with salt and pepper.
- Oven-Baked Spaghetti Squash
1Heat the oven to 375° Fahrenheit and line a rimmed baking sheet (or large baking dish) with parchment paper.
2Place the squash cut-side-down onto the baking sheet and bake 40 to 50 minutes until it is soft and easily pierced with a knife. (If you have some, sneak a few sprigs of fresh herbs underneath in the cavity of the squash — rosemary, thyme, sage, and mint are excellent.)
3When the squash is done, flip the halves so that the cut-side is facing up and allow to cool for about 5 minutes. Run a fork through the flesh to separate the “spaghetti-like” strands/noodles.
- Microwaved Spaghetti Squash
1Place the squash halves cut-side-down in a microwave-safe baking dish. Fill the dish with water so that it is about 1-inch deep.
2Microwave for 5 minutes, check the squash and continue to microwave for 2 to 5 minutes until the squash is soft and easily pierced with a knife.
3When the squash is done, flip the halves so that the cut-side is facing up and allow to cool for about 5 minutes. Run a fork through the flesh to separate the “spaghetti-like” strands/noodles.
- Slow Cooker Spaghetti Squash
1For this method, do not cut the squash in half and instead leave it whole. With a small, sharp knife, poke several holes into the outside of the squash. These will allow steam to escape. Set the whole squash into a slow cooker. Add the lid and cook on HIGH for 3 to 4 hours or on LOW for 5 to 6 hours. Depending on the size of the squash, you may need more cooking time.
2When the squash is done, allow to cool for about 5 minutes, and then cut in half. Run a fork through the flesh to separate the “spaghetti-like” strands/noodles.
- Pressure Cooker (Instant Pot) Spaghetti Squash
1Place a steamer basket or trivet into the pressure cooker and add 1/2 cup water. Place the squash halves down on top of the trivet. Secure the lid. Select the “Pressure Cook” or “Manual” function and cook on high pressure for 7 minutes. Note that the timer will not start until there is enough pressure inside the pot so the timer may not start for a few minutes.
2When the cook time is up, manually release the pressure by using the quick release button (be careful to keep your hands and face away from the venting steam). When the floating valve at the top of the pressure cooker drops, it is safe to open the lid. (We recommend that you read the manual that came with your pressure cooker since not all models are exactly the same).
3Allow to cool for about 5 minutes, and then run a fork through the flesh to separate the “spaghetti-like” strands/noodles.
Adam and Joanne’s Tips
- To safely cut spaghetti squash, you need a heavy chef’s knife, a towel to keep it steady as you cut as well as to protect your hand, and some muscle power. Cut the squash from stem to end, but don’t try to cut through the stem (it’s too hard). When you’ve cut through the squash, pull each half apart.
- How to Roast Spaghetti Squash Seeds: Remove pulp and fibrous threads from seeds. Simmer seeds in salted water for 10 minutes. Drain and pat dry. Toss seeds with olive oil and lightly season with salt. Roast in a 325 degree F oven for 15 to 20 minutes. The seeds will not change much in color but will crunch when done.
- Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values. We omitted salt from the calculations since you will need to add to your tastes. We assumed four side portions.
Nutrition Per Serving
Serving Size
1/4 of the squash
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Calories
70
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Protein
1 g
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Carbohydrate
9 g
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Dietary Fiber
2 g
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Total Sugars
4 g
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Total Fat
4 g
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Saturated Fat
1 g
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Cholesterol
0 mg
