How To Cook Spaghetti Squash

We’ll show you How To Cook Spaghetti Squash the easiest way with the best results! Spaghetti squash can be used in many low carb recipes!

We use spaghetti squash all the time in our favorite low carb recipes like this comforting Chicken Pot Pie Casserole or in a side dish recipe like our Creamed Spaghetti Squash with Bacon and Gruyere cheese. 

What Is Spaghetti Squash?

Spaghetti squash can come in a few different shapes and sizes from orange to yellow and even white. When the squash is cooked the flesh breaks apart into spaghetti like strands that can be used in many different recipes, in place of actual spaghetti or as a vegetable side dish.

Spaghetti squash is very low in calories but also high in nutrients like vitamin A, potassium, folic acid and beta carotene.

How To Cook Spaghetti Squash In The Oven

Start by piercing the squash with a fork or the tip of a knife several times, then microwave it for 5 minutes. This will make it much easier to cut the spaghetti squash in half.

Place the squash on a sheet pan cut side up so that you can add seasoning and oil.

Season the spaghetti squash with kosher salt and pepper and a drizzle of olive oil. Once the squash is seasoned, flip it over so that the cut side is down on the sheet pan before roasting.

Place the squash in a 400 degree, preheated oven for 25 minutes. Check to see if the squash is done by seeing if a knife easily slips into the flesh. If the squash is still firm, cook it in 5 minute increments until it’s tender.

How To Cook Spaghetti Squash In The Microwave

Alternately, you can also cook spaghetti squash right in the microwave. I do prefer the oven method because I think that it adds more flavor, but the microwave is a great time saver.

Place the squash halves face side down in a baking dish. Pour in about an inch of water and microwave for 10 minutes until the flesh is tender.

How Do You Know When Spaghetti Squash Is Done?

If you’re roasting spaghetti squash to eat as is with a little salt and pepper or parmesan cheese you’ll want it more on the tender side.

Still you want to make sure that it is cooked enough so that it separates into strands and isn’t mushy, because you want those nice spaghetti like strands.

But if you’re cooking spaghetti squash to use in another recipe like a casserole, it will cook longer combined with other ingredients and you’ll want it “al dente”, firmer in texture.

I used a 4-5 pound spaghetti squash for this recipe and it took 40 minutes for perfect spaghetti squash strands. What I recommend is that you start checking your squash with a fork at about 25 minutes for a smaller squash then continue from there.

Once your spaghetti squash is done to your liking, remove it from the oven and start scraping the squash with a fork until all the squash is removed from the skin. Then you can either continue on with the next part of the recipe of season the squash with fresh cracked black pepper, salt and parmesan cheese.

Or mix your cooked spaghetti squash together with marinara sauce and use it just like you would spaghetti or pasta! Our boys love it this way, pretty much anything that resembles pasta is good enough for them!

Spaghetti squash is also a great way to make tons of low carb recipes in place of pasta! Try swapping out spaghetti squash in your favorite pasta recipes or even in a stir fry recipe!

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Looking For More Spaghetti Squash Recipes?

• Spaghetti Squash with Apple Cider Glaze
• Sausage and Pepper Spaghetti Squash Stir Fry
• Philly Cheesesteak Spaghetti Squash Casserole

How To Cook Spaghetti Squash

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• Author: Dan
• Prep Time: 5 minutes
• Cook Time: 40 minutes
• Total Time: 45 minutes
• Yield: 8 cups 1x

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Roasting spaghetti squash in the oven couldn’t be easier! Try my tips for perfectly cooked spaghetti squash strands that will hold up in any recipe!

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Ingredients

• 1 (4-5 pound) spaghetti squash
• 4 tablespoons olive oil, divided
• kosher salt and black pepper to taste

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Instructions

Oven Instructions:

1. Preheat the oven to 400 degrees.
2. Pierce the squash several times with a fork or knife then place it in the microwave for 5 minutes. This will make the squash easier to cut in half.
3. Cut the spaghetti squash in half lengthwise (as shown in the pictures in the post). Scrape the seeds out from both halves then place onto a baking sheet.
4. Season both halves with salt and pepper then drizzle each half with 2 tablespoons of olive oil each.
5. Flip the squash over so the cut side is down on the baking sheet then place into the oven for 30 minutes.
6. Remove the squash from the oven and test for tenderness by scraping the flesh with a fork. If the squash is too firm them flip back over and return to the oven for another 5-10 minutes. The squash I used for this recipe was almost 5 pounds and took 40 minutes total.
7. When the squash has cooled, use a fork to scrape the flesh from both halves and place into a bowl.
8. Add marinara sauce and parmesan cheese or use the spaghetti squash in your favorite recipes.

Microwave Instructions:

1. Pierce the squash several times with a fork or knife then place it in the microwave for 5 minutes. This will make the squash easier to cut in half.
2. Cut the spaghetti squash in half lengthwise (as shown in the pictures in the post). Scrape the seeds out from both halves then place cut side down into a baking dish.
3. Microwave for 10 minutes and then pierce the squash with a fork to check for tenderness. If the knife inserts easily, remove the squash and let it cool slightly. Use a fork to scrape up the strands into spaghetti like noodles.
4. Add marinara sauce and parmesan cheese or use the spaghetti squash in your favorite recipes.

Recipe Notes

A 5 pound squash will yield about 8 cups of cooked squash

• Category: Side Dish
• Method: Oven
• Cuisine: American

Keywords: spaghetti squash, how to cook spaghetti squash, oven roasted spaghetti squash, low carb spaghetti squash, spaghetti squash recipe