Learn the easiest way to cook spaghetti squash in the oven in under an hours time with this step-by-step guide that guarantees perfectly tender, noodle-like strands every time.
Spaghetti squash is a versatile, low-carb alternative to traditional pasta that’s perfect for a variety of dishes. Its mild flavor and unique, spaghetti-like texture make it a great choice for anyone looking to cut back on carbs or add more vegetables to their meals. Spaghetti squash is packed with many nutrients, including folic acid, potassium, vitamin A, and beta carotene. It is low in calories, averaging 42 calories per 1-cup (155 grams) serving. Whether you’re a seasoned home cook or a beginner in the kitchen, most people I know are intimidated by spaghetti squash–so that’s why I’m sharing how to prepare it today. My step by step tutorial will walk you through the simple steps to cook spaghetti squash in the oven.
Not only is spaghetti squash easy to prepare, but it also absorbs the flavors of whatever you pair it with, making it a great base for sauces, seasonings, and toppings. Plus, cooking it in the oven brings out its natural sweetness while achieving the perfect tender texture. If you’re looking to expand your vegetable repertoire, mastering the art of cooking spaghetti squash is a great place to start.
Table of contents
Why this Recipe Works
Healthy and Nutritious: As mentioned above, spaghetti squash is low in calories and high in fiber, vitamins, and minerals, making it a nutritious choice for any meal.
Versatile: You can use spaghetti squash as a base for a variety of dishes, from classic spaghetti with marinara sauce to casseroles, stir-fries, and more.
Easy to Prepare: With minimal prep time and simple cooking methods, spaghetti squash is an easy vegetable to incorporate into your weekly meal planning.
How To Cook Spaghetti Squash in the Oven
First, you’ll start by preheating the oven to 400 degrees Fahrenheit. Then, grab a cutting board and a sharp knife.
First, you’ll want to slice the spaghetti squash in half.
Then, I used an OXO fruit scoop and I scooped out and discarded the seeds from the middle of each half.
Arrange squash in a 9×13-inch casserole dish, cut sides down. Pour 1 cup water into the dish.
Place aluminum foil on top and bake until just tender, 30 to 35 minutes.
Rake a fork back and forth across the squash to remove its flesh in strands. Those strands will look just like spaghetti!
How To Cook Spaghetti Squash in the Microwave
If you’re short on time, cooking spaghetti squash in the microwave is a quick and convenient alternative to the oven method, and I sometime do just this. Here’s how you can cut a lot of time and yield similiar results:
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Place the squash halves cut side down in a microwave-safe dish with about 1 inch of water.
- Microwave on high for 10-12 minutes, or until the flesh is tender and can be easily shredded with a fork.
- Let it cool for a few minutes before handling, then use a fork to scrape the strands from the squash.
FAQs
Spaghetti squash is done when the flesh is tender and can be easily pulled into spaghetti-like strands with a fork. You can also use a fork to poke the skin and if the fork easily goes through the skin it should be cooked through.
Yes, you can cook it whole, but it will take longer. Be sure to pierce it several times with a fork before baking to allow steam to escape. You also need to scrape out the seeds once it’s cooked and split open.
Store cooked spaghetti squash in an airtight container in the refrigerator for up to 5 days. You can also freeze it for longer storage; however, I have not personally tried this method.
Yes, cooked spaghetti squash can be made ahead and reheated when ready to use. It’s a great option for meal prep and how I typically prepare it.
Spaghetti squash can be used in place of pasta in dishes like spaghetti and meatballs, baked into casseroles, toss chili on top, or tossed with veggies and protein for a low-carb meal.
Recipe Tips and Tricks
Here are a few of my favorite tips and tricks when cooking spaghetti squash.
- Cutting Tips – If you find it difficult to cut the squash, microwave it for a few minutes to soften the skin, making it easier to slice through.
- Avoid Overcooking – Keep an eye on the squash as it bakes or microwaves to prevent overcooking, which can make the strands mushy.
- Flavor Boost – Brush the cut sides of the squash with olive oil and season with salt, pepper, or your favorite herbs before baking for extra flavor.
- Strain Excess Water – After cooking, if the squash seems watery, let it sit in a colander for a few minutes to drain before using it in your recipes.
- Save the Seeds – Just like pumpkin seeds, spaghetti squash seeds can be roasted for a tasty and nutritious snack.
Seriously, that’s it. It’s so simple to cook spaghetti squash and you can use it as a substitute for pasta in many meals. My favorite way to use spaghetti squash instead of traditional spaghetti is with chili on top or top it with shrimp scampi. The ideas are endless. The main thing about spaghetti squash is that it has really no flavor. So you really really need to dress it up with as much seasoning and sauce as possible. When I serve it with chili my son will actually eat it–thinking that it’s pasta. My husband on the other hand, isn’t a big fan.
If you try cooking spaghetti squash in the oven, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
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How To Cook Spaghetti Squash in the Oven
Equipment
- 1 Knife
- 1 Cutting Board
- 1 9 x 13 Baking Dish
- 1 Oven
Ingredients
- 1 Spaghetti Squash
- 1 cup water
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Slice the spaghetti squash in half. Using a spoon to scoop out and discard seeds from the middle of each half.
- Arrange squash in a 9×13-inch casserole dish, cut sides down. Pour 1 cup water into the dish and bake until just tender, 30 to 35 minutes.
- Using a fork, rake it back and forth across the squash to remove its flesh in strands. You'll soon begin to see "spaghetti" formed! Enjoy immediately or store in an airtight container for up to 3 days.
Notes
- Cutting Tips – If you find it difficult to cut the squash, microwave it for a few minutes to soften the skin, making it easier to slice through.
- Avoid Overcooking – Keep an eye on the squash as it bakes or microwaves to prevent overcooking, which can make the strands mushy.
- Flavor Boost – Brush the cut sides of the squash with olive oil and season with salt, pepper, or your favorite herbs before baking for extra flavor.
- Strain Excess Water – After cooking, if the squash seems watery, let it sit in a colander for a few minutes to drain before using it in your recipes.
- Save the Seeds – Just like pumpkin seeds, spaghetti squash seeds can be roasted for a tasty and nutritious snack.
Diane
Love spaghetti squash – so versatile and guilt-free! Thanks for reminding me to pick some up!
Katie
We had chili spaghetti squash boats last night for dinner! I’ll be sharing quite a few baked spaghetti squash recipes come this fall! Stay tuned!