Many online recipes for how to cook spaghetti squash in the oven will tell you to poke holes in the squash and bake it at 350 F… but I think this is a huge mistake!
With spaghetti squash, most people seem to fall into one of two categories:
There are those who LOVE spaghetti squash as a lower-calorie replacement for spaghetti. And there are those who shun it, believing that if you’re going to eat pasta, you should enjoy the real thing.
But I feel that looking at spaghetti squash as a pasta “substitute” in the first place does the vegetable an unfair disservice. The unique taste and texture of spaghetti squash ought to be appreciated in their own right, not compared to carb-filled noodles.
No matter how many websites you find that claim their spaghetti squash recipe “tastes just like the real thing,” spaghetti squash will never be pasta.
And that’s completely okay!
Another thing to keep in mind if you think you hate spaghetti squash is that it might just be the way you’ve been cooking it.
So many tutorials for how to cook spaghetti squash will tell you to poke holes in the vegetable, add water to the bottom of the pan, and either cook the whole thing or two halves at 350 F or 375 F. I think this is a mistake because the extra water and lower temperature mean you end up with watery, steamed spaghetti squash instead of sweet, roasted spaghetti squash, especially if you don’t cut the squash in half to give the moisture inside the squash a place to escape.
And watery strands will, in turn, also water down whatever sauce you choose to put on your spaghetti squash after cooking. If you’ve made spaghetti squash this way and do prefer steamed strands, that’s fine…
But I much prefer it roasted, so if you’ve had spaghetti squash in the past and think you aren’t a fan, it might be worth giving the vegetable one more chance.
The following recipe is my favorite method for how to cook a spaghetti squash that yields non-watery results every time. It calls for roasting the spaghetti squash at 460 F, which is higher than any other recipe I’ve ever seen and works beautifully to caramelize the natural sugars in the squash and zap away extra moisture, leaving you with perfectly cooked spaghetti squash that is ready to be dressed up however you wish or even eaten by itself.
To Bake Spaghetti Squash:
Start by carefully cutting the spaghetti squash in half, lengthwise.
EDIT: Many readers say that cutting it width-wise is even better because you get much longer strands. I haven’t tried that yet, but I am intrigued! (Have any of you tried it?)
Place the squash—flat sides up—in a baking pan. If desired, scoop out the seeds and brush the squash with olive oil and sprinkle with salt. I usually opt to scoop out the seeds after baking.
Place the pan on the middle rack in a non-preheated oven, and turn the oven to 460 F.
Most spaghetti squashes will take around 40-50 minutes to fully roast, depending on the size of the squash; but if you have a small squash, it’s a good idea to check it after 20-30 minutes or so.
Scoop out the strands, and add tomato sauce, cheesy sauce, alfredo sauce, salad dressing, pesto, or any other sauce you’d add to pasta.
You could also top the spaghetti squash with a coconut curry or stew, like you’d do with rice. It is the perfect blank canvas for thousands of recipes.
Below are a few of my favorite sauces to use with spaghetti squash.
Spaghetti Squash Recipes:
Vegan Cheese Sauce – NO cashews & no tofu!
5 Weeknight Healthy Pasta Recipes
There are also recipes on my blog for spaghetti squash lo mein, spaghetti squash parmigiana, and numerous others. Or you can keep things simple by seasoning the baked spaghetti squash with salt and olive oil or buttery spread – it makes the perfect accompaniment to sautéed kale and a toasted English muffin, as seen in the photo below.
(Above, roasted spaghetti squash with sauteed kale and a homemade English muffin, using my favorite English muffin recipe from my new cookbook.)
I’ve written up the recipe for how to cook spaghetti squash in the oven and am also including instructions for how to cook spaghetti squash in the microwave for those of you who would rather not cook it in the oven. My preference is for the oven-roasted spaghetti squash, but the microwave version will work if you are short on time and want something quick and easy.
How To Cook Spaghetti Squash
How To Cook Spaghetti Squash
Ingredients
- 1 large spaghetti squash
- optional olive oil, salt, etc.
- sauce or seasonings as desired
Instructions
*Note that larger spaghetti squashes tend to yield sweeter strands. However, small ones will also work if they are all you can find. To Make: Carefully cut the spaghetti squash in half, lengthwise. (Some readers say that cutting it width-wise gives you longer strands. I haven ‘t tried this yet, but I am intrigued!) Place the squash—flat sides up—in a baking pan. If desired, scoop the seeds out and brush the squash strands with olive oil and sprinkle with salt. You can opt to scoop the seeds out and season after baking if you prefer. Place the pan on the middle rack in a non-preheated oven, then set the oven to 460 F. Large squashes will take around 40-50 minutes to roast fully, but very small ones may take less time, so it’s a good idea to check the squash after 20-30 minutes. Remove from the oven, and scoop out the strands. If you’d like, you can mix the strands with other ingredients and then stuff them back into the hollowed-out spaghetti squash shells. I’ve found that storing the strands in a glass pyrex and covering only with a paper towel is best, because it allows water to escape instead of getting trapped inside the container and weighing down the roasted squash. If you make this recipe, don’t forget to leave a review!
Microwave Method:
If you’re short on time and don’t mind more of a steamed-spaghetti-squash result, you can cook your spaghetti squash in the microwave. I do highly recommend trying the oven version at some point, though! To microwave: Poke holes in the spaghetti squash, cut in half lengthwise, and scoop out the seeds if desired. Fill a glass baking dish about 1/4 up with water, then place the squash—flat sides down—in the pan and microwave 10-15 minutes or until tender. Remove from the microwave, and scoop out the strands.
Instant Pot Spaghetti Squash:
Cut the squash in half, put the steamer insert into the instant pot, add 1 cup water and the squash, and cook on manual for about 8 minutes (more or less, depending on squash size). Thanks to reader Lauren for creating this version and letting us know it works in an instant pot!
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Ooooh I’m so excited to try this! I’ve always made spaghetti squash in the microwave and haven’t actually ever tried the oven even at a lower temperature. Guess I have been missing out?
I cut the ends off and then cut width wise into 3 sections. I cook at the high temp. I don’t add salt. The spaghetti is longer and has a nicer consistency. It’s not mushy. Try it I won’t go back to cutting lengthwise. I also pop the entire squash in micro wave for 7-10 mins for easier cutting. Enjoy and have fun with the spaghetti squash.
I prefer the flavor from roasting it, too! I do usually microwave mine briefly so it’s easier to cut, though.
I know I will be unable to cut it in half, so I haven’t bothered. How can it be made easier for someone of age to cook spaghetti squash? I would also like to spiral cut butternut squash, but run into the same problem. They are simply too difficult for me to cut. And yes, I have asked my grocer. They aren’t that accommodating.
Kristy you can pierce the squash all over with a fork and then microwave it whole for about 10 minutes before cutting it in half. It makes it a lot easier! You might want to let it cool a bit before you cut it.
If you cut the ends off and stand it up vertically and cut straight down with a knife larger than the squash it will flow through the squash with ease.
I poke holes in it with knife put it on cookie sheet 375 degrees 80 minutes let cool then slice and scoop out seeds
Hi..im sorry that cutting a spaghetti squash is difficult for you..My hands are full of arthritis but I found that using an electric knife has helped out alot..
Judt bake it whole and cut it after it’s cooled.
Thank you. I’m going to try and cut it width wise. I’m trying to start eating healthier and I hope this recipe gives me a new and better attitude towards spaghetti squash.
If you cut the ends off and stand it up vertically and cut straight down with a knife larger than the squash it will flow through the squash with ease.
I will usually cook the squash whole about half way then I let it cool a little. After that I cut and/or peel, then I finish cooking. Someone else said microwave for 7 to 10 minutes.
If you have a microwave pop it in there for a few minutes to soften. You can do the same with the oven.
Just wondering what the fiber content is per serving.
Alas! I live in a small town in Wales and have never ever seen a spaghetti squash! I have long wanted to try one and i agree anything roasted just tastes miles better. Perhaps some day i will find one and try this!
Do you have a small place to grow them? Or even a big pot in the sunshine. They are extremely easy to grow. Make a pretty vine. Just lots of water.
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I agree! Get yourself some seeds and grow enough to share with friends!
SMALL space???? They run all over my garden! Love them though, so I suffer with it or get them at my local pumpkin farm or farmers market. My family’s favorite way to eat this is with butter and lots of granulated garlic! You could press a couple of fresh garlic cloves in as well and toss with butter and it is equally delicious. Just kind of takes away from the healthy part of it, but we are dairy farmers and love butter.
Mix your butter with an equal amount of olive oil or canola oil. This is healthier as it cuts the saturated fat in half and adds the good fat. Tastes just like butter in cooking or on toast, etc.
Nothing wrong with real butter vs questionable “pure, virgin” olive oil. Humans need saturated fats such as butter. Google it!
Great with butter and garlic sauce
And salmon fillets on the side
Order some seeds and grow your own! They aren’t hard to grow and you do get a lot of summer sum in Wales.
http://www.burpee.com/Squash/Squash-Seed
I’ve been living in Scotland for a year and FINALLY tracked one down at Real Foods!
I grew spaghetti squash this past summer…they were great and I let them sit on the vine until I needed them…give it a try
I agree with cutting it width-wise. Actually if you cut it into multiple strips width-wise it makes for extremely better roasting and nice long strands.
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I agree. After years of cutting it long ways I tried to cut it the other way. The results are longer strands as it actually grows in circles, not end to end.
Yes! I discovered this trick recently too. Also, if you salt the circles and leave it sit for about 20 minutes it pulls the moisture out. Just wipe down the excess moisture and salt and when you cook it the strands won’t be soggy and will already be seasoned.
Looking through the comments, getting ready for my first time baking this squash, I do believe I’ll give this a try! Sounds like a great idea. Thanks so much!
Just put my spaghetti squash in the oven now. Will report back when it’s done!
Verdict: It worked and tastes yummy! Roasted and non watery strands as promised. You’ve converted me. 🙂
Thank you, Hannah for reporting back. I’m just getting ready to roast my very first spaghetti squash.
This post couldn’t have come at a better time. I’ve never cooked spaghetti squash before and was planning on trying a recipe with it. That recipe called for the face-down, steaming method and included instructions for straining and blotting to remove moisture. Your method made the squash turn out so perfectly! I barely had to blot at all. I’m so glad I didn’t have to spend all that time dealing with mushy squash. I’m such a fan of spaghetti squash now, and I’ll make it this way every time! Thank you!
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I’m roasting mine right now – following your instructions to a “T” and look forward to the end result.
I agree that roasted is so much better than steamed! (;
We are having spaghetti squash for dinner tonight. Perfect timing! I am going try this new method!!
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Gustavo Woltmann loves vegetables. Gustavo Woltmann also believes in healthy eating.
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Gustavo Woltman likes to refer to himself in the third person. He sees himself as a separate being. 🤔🤣
I’ve seen both ways: cutting and leaving it whole. I’ve always cut, but roasted at 400 degrees Fahrenheit. I definitely have to try bumping up the temp! thank you.
Roasting makes the best flavor! I’ve never used that high of a temp, can’t wait to try next time I cook one. A trick I learned for easily removing the seeds is to use an ice cream scoop.
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I tried it yesterday because I am lucky to live close to a Trader Joes and just *had* to try. And IT WORKED!!!!!!! I actually still did like spaghetti squash before, but doing it this way I LOVED it. I’ve never liked spaghetti squash enough to want to eat the strands without sauce before, but this time I was actually doing just that. I almost didn’t even need to put any sauce on it at all. I don’t know how you thought up this trick, and when I first saw the temperature of 460, I admit I was skeptical it wouldn’t burn the squash, but I am so glad I trusted you. THANK YOU KATIE!!!
Thank YOU for trying it 🙂
I absolutely love your website. I usually put the whole squash in the oven with holes poked, so I will have to try this! The only problem is the strands turn out much better if you do not cut the squash the long way, but rather the short way. The strands are much longer and spaghetti like. I don’t think roasting it that way would work. Any ideas? or Anyone tried?
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The fourth commenter on this post says she always cuts it width-wise and does multiple cuts… and that it works well for her 🙂
Cutting it width-wise does make for longer, prettier strands, but I find them harder to eat, so if I’m just cooking it for myself I cut it length-wise. I prefer to microwave as I hate wet spaghetti squash, but look forward to bumping the temp up as you suggest to see if that helps. Roast veggies are the best!
This was really informative and helpful! I love all your recipes. It would be awesome if you could make an energy balls recipe.
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So I know cutting it width-wise indeed yields longer straps! Aw dang it, I just microwaved mine for 16 minutes 🙁 well, I’m going to have to get another one to try this awesome technique! This looks wonderful!
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Oh I can’t wait to make avocado alfredo! 🙂
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Hi Katie! Great post! To answer your question, yes, if you cut it across the middle and NOT lengthwise, you get much better/longer strands. You should definitely give it a try – when I read to do that a few months ago, it was a game changer for me! Love your blog and your cookbook (which I have, of course). My friend Jessica also loves you!
Thank you!!
I’ve always cut my spaghetti squash in half along the equator, so to speak, and I like the long strands that result. I’ve never tried roasting it as I’m usually throwing it in the microwave as I toss the noodles for everyone else in the pot. Next time I will try roasting it, just putting it in the oven when I start the sauce instead. Thanks! I’ve got half a squash in the fridge right now and I cannot wait to try it roasted!
spaghetti squash is awesome!
yes to cutting it horizontally (short
width) vs. long. I do it all the time now and the spaghetti-like strands ARE longer…and more spaghetti-ish.
🙂
I spray the cut two bottoms of the squash with TJ XVOO spray and roast @400 degrees, and wait ’til after it’s done to season, depending on the sauce I choose to make.
great recipe katie…do try the alternative cut!
Question, when cutting the squash width wise for roasting. Do you put the cut sides down? Or do you the halves on their side?
Cut-sides up 🙂
Is the way it is cut that important. Don’t get me wrong. I know that cutting it horizontally is the best way but would cutting it any other way affect the meal?
I also cut it the spaghetti squash cross-wise rather than length-wse. Definitely longer strands of squash when done. I cut the raw squash in half and take out the seeds. I place in a shallow microwave safe casserole dish and add about 1/2 inch of water. I microwave on high for about 15 minutes depending upon the size of the squash. Starting at the cut rim of the squash, place a fork and twirl the strands as if you were twirling regular spaghetti. The strands will be super long!
“The unique taste and texture of spaghetti squash ought to be appreciated in their own right, not compared to carb-filled noodles.” <<—– Totally agree!
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Gown do I know when the spaghetti squash is “done”? I left the seeds in as you suggested, and I went to check at 30 minutes and had no idea what to check for? Yikes.
That was supposed to say HOW do I know.
I have no idea if you still need this information but I just all the comments looking for the answer because I had no idea. I read that it’s done when a fork can penetrate the flesh without any resistance.
Tina, Thanks for that info! Will be trying the new way of doing things, too! Thanks Katie for the how-to!!