How to Cook Spaghetti Squash (VIDEO)

Learn how to cook spaghetti squash for the perfect low-carb side dish or substitute for pasta. Baked spaghetti squash creates perfectly tender spaghetti squash strands and this recipe is so easy with just 4 ingredients.

January is all about healthy and mindful eating. That’s why our Best Salad Recipes roundup went viral as soon as I put it up. Recipes like Overnight Oats and of course spaghetti squash are quite popular right now as we are all recovering from all that holiday joy.

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Spaghetti Squash Video Tutorial

Watch this quick video and learn how to cook spaghetti squash. The hardest part is cutting the spaghetti squash in half because it has a firm skin so take your time with that but otherwise, this recipe is easy.

What is Spaghetti Squash?

Spaghetti squash is pale yellow winter squash. It gets its name from its unusual appearance and stringy texture. Spaghetti squash looks like Spaghetti pasta once it’s cooked and scraped out of its shell.

Ingredients

Sometimes the simplest recipes are truly the best. All you need for a Roasted Spaghetti Squash is:

• Spaghetti Squash (1 1/2 to 3 lbs) – get whatever size is available and roast according to the chart below.
• Olive oil – use extra virgin for depth of flavor. I drizzle with extra virgin olive oil before roasting and add more to serve.
• Salt and pepper – we use fine sea salt and freshly ground black pepper for max flavor. Add the salt to taste and depending on how you plan to serve the squash.

How to Cook Spaghetti Squash

1. Preheat the oven to 400˚ F and line a rimmed baking sheet with parchment. Carefully cut squash it in half lengthwise. Safety Tip: The skin is quite firm so cut carefully and take your time and placing a towel underneath will help prevent rolling.
2. Use a spoon to scrape out the seeds and strings and discard those.
3. Brush the inside of the squash with 1/2 Tbsp extra virgin olive oil for each half and sprinkle the inside lightly with salt and black pepper.
4. Place on the prepared baking sheet cut-side-down and bake at 400˚F for 30-55 minutes or until fork tender, depending on the size of the squash (see baking time chart below).
5. Remove squash from the oven and flip over. Once cool enough to handle, use a fork to fluff the center, scraping it away from the skin.

Spaghetti Squash Baking Chart

Every grocery store seems to carry a different size of spaghetti squash and there is a huge size range. Get whatever is available, weigh with a kitchen scale, and bake at 400˚F according to this chart. Always check for tenderness to determine doneness. You can always continue baking if you want it more tender.

• 1 1/2 lb squash: 35 to 40 minutes
• 2 lb squash: 40 to 45 minutes
• 2 1/2 lbs squash: 45 to 50 minutes
• 3 lb squash: 50 to 55 minutes.

How to Serve Spaghetti Squash

You can use this squash in any recipe that calls for spaghetti squash, but if you want to enjoy it as is, here is our favorite way to enjoy a freshly roasted spaghetti squash right out of the shell.

1. Fluff the spaghetti squash with a fork.
2. Drizzle with extra virgin olive oil
3. Season with salt and black pepper to taste then grab your fork and enjoy it right out of the skin.

Common Questions

Make-Ahead

Refrigerator Storage: You can roast your spaghetti squash ahead. Fluff the squash and cool to room temperature then cover and store in the refrigerator for up to 5 days and reheat before serving.

To Freeze: If freezing spaghetti squash, it’s better to cook them just to ‘al-dente’. Let cooked and fluffed squash cool to room temperature then transfer to a freezer-safe zip bag. Remove as much excess air as you can for max freshness and to prevent freezer burn. Store in the freezer for 2 to 3 months. Thaw and reheat before serving.

More Easy Side Dish Recipes

• Easy Roasted Cauliflower
• Lemon Parmesan Roasted Asparagus
• Air Fryer Baked Potato
• Cheesy Smashed Potatoes
• Roasted Carrots

P.S. Do you love spaghetti squash? Let me know if you’re interested in more spaghetti squash recipes.

How to Cook Spaghetti Squash (VIDEO)

5 from 10 votes

Author: Natasha Kravchuk

Learn how to cook spaghetti squash for the perfect low-carb side dish or healthy substitute for pasta. Baked spaghetti squash is so easy to make and serve with just 4 ingredients.

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Prep Time: 5 minutes mins

Cook Time: 45 minutes mins

Total Time: 50 minutes mins

Ingredients 

Servings: 2 people

• 1 spaghetti squash, (1.5 to 3 lbs)
• 1 Tbsp extra virgin olive oil, divided, plus more to serve
• 1/2 tsp sea salt, divided, or added to taste
• 1/2 tsp black pepper, divided, added to taste

Cook ModePrevent your screen from going dark

Instructions

• Preheat the oven to 400˚F. Line a rimmed baking sheet with parchment paper. Rinse and dry your spaghetti squash and carefully cut it in half lengthwise. The skin is tough so cut carefully and take your time. (Note: placing the squash over a towel will help prevent rolling.
• Use a spoon to scrape out and discard the seeds.
• Brush the inside of each squash half with 1/2 Tbsp extra virgin olive oil and sprinkle the inside lightly with salt and black pepper (I use about 1/4 tsp each).
• Place on the lined baking sheet cut-side-down and bake at 400˚F until fork tender. A smaller squash will take less time and a larger squash will take longer (see *baking chart below).
• Remove squash from the oven and flip over. Once cool enough to handle, use a fork to fluff the center, scraping it away from the skin.
• To serve as a vegetable side, drizzle with more extra virgin olive oil and season with salt and pepper to taste.

Notes

*Spaghetti Squash Baking Chart:

• 1 1/2 lb squash: 35-40 minutes
• 2 lb squash: 40-45 minutes
• 2 1/2 lb squash: 45-50 minutes
• 3 lb squash: 50-55 minutes

Nutrition Per Serving

213kcal Calories34g Carbs3g Protein10g Fat2g Saturated Fat2g Polyunsaturated Fat5g Monounsaturated Fat664mg Sodium528mg Potassium7g Fiber13g Sugar582IU Vitamin A10mg Vitamin C114mg Calcium2mg Iron

• Full Nutrition Label
• Nutrition Disclosure

Nutrition Facts

How to Cook Spaghetti Squash (VIDEO)

Amount per Serving

Calories

213

% Daily Value*

Fat

 

10

g

15

%

Saturated Fat

 

2

g

13

%

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

5

g

Sodium

 

664

mg

29

%

Potassium

 

528

mg

15

%

Carbohydrates

 

34

g

11

%

Fiber

 

7

g

29

%

Sugar

 

13

g

14

%

Protein

 

3

g

6

%

Vitamin A

 

582

IU

12

%

Vitamin C

 

10

mg

12

%

Calcium

 

114

mg

11

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Side Dish

Cuisine: American

Keyword: baked spaghetti squash, how to cook spaghetti squash, spaghetti squash

Skill Level: Easy

Cost to Make: $

Calories: 213