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How To Cook Spaghetti Squash

4.97 from 248 votes

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!

The ONLY way you should be cooking spaghetti squash

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!

You May Also Like: Cauliflower Mac And Cheese – Healthy Comfort Food

cook spaghetti squash recipes

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.

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baked spaghetti squash

How 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.

Many "how to cook spaghetti squash" tutorials tell you to bake at 350 F for an hour… But there is a MUCH better way, & the difference in texture is absolutely incredible! Recipe: @choccoveredkt

Scoop out the strands, and add tomato sauce, cheesy sauce, alfredo sauce, Mushroom Stroganoff, salad dressing, pesto, or any other sauce you’d add to pasta.

You could also top the spaghetti squash with a Coconut Curry, vegetable stew, or Vegetarian Chili 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.

Easy Healthy Cauliflower Alfredo Sauce Recipe

Spaghetti Squash Recipes:

Vegan Mac And Cheese

Red Pepper Alfredo Pasta

Cauliflower Alfredo Sauce (Reader Favorite)

Vegan Cheese Sauce

Try any of the above sauces over spaghetti squash. Or there are also recipes on my blog for spaghetti squash lo mein, spaghetti squash parmigiana, avocado alfredo, 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.

How To Cook Spaghetti Squash In The Oven

(Above, roasted spaghetti squash with sauteed kale and a homemade English muffin, using my favorite English muffin recipe from my 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.

The BETTER Way How To Cook Spaghetti Squash
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How To Cook Spaghetti Squash

The secret best way how to cook spaghetti squash in the oven.
Cook Time 50 minutes
Total Time 50 minutes
Yield 1 spaghetti squash
5 from 248 votes


  • 1 large spaghetti squash
  • optional olive oil, salt, etc.
  • sauce or seasonings as desired


  • *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!
    View Nutrition Facts
    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!


Also be sure to try this best tutorial for How To Cook Sweet Potatoes.

Have you made this recipe?

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Published on February 15, 2016

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  1. Anna says

    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?

    • Pam says

      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.

    • Kristy says

      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.

      • Julie says

        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.

        • Squash it says

          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.

      • Donna says

        I poke holes in it with knife put it on cookie sheet 375 degrees 80 minutes let cool then slice and scoop out seeds

      • John Blando says 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..

      • Shaun says

        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.

      • Squash it says

        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.

        • Patina says

          Simply not true. Her question was with regard to herself as an ‘older ‘ person. Also, someone with arthritis or other ailments, are not going to find it easier just because the ends are off and the squash is standing up. I have no solutions but there are some good solutions on this post. I will be cooking a spaghetti squash for the first time and I am looking forward to having it ‘without ‘ a sauce.

      • Dawn says

        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.

      • Sara Weinstein says

        If you have a microwave pop it in there for a few minutes to soften. You can do the same with the oven.

      • Pchu says

        How about try to steam the whole squash. It will be soft enough once fully cooked. It took me 25 min to steam when cut in half. Maybe when it’s whole will take 40-50 min. Just make sure your steamer has enough water to cook for an hour, or just check it after first 30 min. And add more water if needed. Good luck!

      • Casey says

        1.52 grams of fiber per Cup of “cubed” spaghetti squash (weighing 101g on average) according to the U.S. DEPARTMENT OF AGRICULTURE, Agricultural Research Service website. Data pulled Nov-8-2019.

  2. Heather says

    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!

  3. Amanda says

    4 stars
    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.

    • Jerry says

      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.

    • Lynne says

      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.

      • Sharon V says

        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!

  4. Sara says

    5 stars
    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!

  5. Jaime says

    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.

  6. Brie says

    5 stars
    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.

  7. Alexa says

    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!!!

  8. Casey says

    4 stars
    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?

      • Leslie says

        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!

  9. Audrey C says

    5 stars
    This was really informative and helpful! I love all your recipes. It would be awesome if you could make an energy balls recipe.

  10. Cassie says

    5 stars
    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!

  11. Andrea Fox says

    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!

  12. Jennifer says

    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!

  13. sassygirl711 says

    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!

    • Angela C. says

      Question, when cutting the squash width wise for roasting. Do you put the cut sides down? Or do you the halves on their side?

    • Laura says

      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?

    • Gail Holcomb says

      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!

      • Kiki says

        I appreciate your added info. I was confused about it. Just got my first squash yesterday and I am trying to find out what to do with it. lol Thanks.

    • Janny Ann says

      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.

  14. Natalie R says

    Huge fan of cooking with spaghetti squash, but I prep it a little differently. I cut it into 1 to 2 inch rings, cook for about 30 – 40 minutes in a 400 degree oven, then let cool for a few minutes. Once I can touch them, simply cut one of the rings and drag a spoon or fork between the skin and fleshy part of the squash – perfectly long strands with minimal effort!

  15. Sara says

    5 stars
    I used to cut my squash lengthwise but stopped because cutting along its width yeilded long strands that I love about real spaghetti!

  16. jen harkins says

    4 stars
    The idea of roasting the spagetti squash and the mention of roasting bringing out the natursl sugars makes me consider a simple butter cinnamon sugar topping.

  17. Karen says

    5 stars
    I roasted this and followed directions exactly it was wonderful!! Topped it off with the avocado pasta recipe… amazing!!! I feel like I had a full fat and calorie fest!! I am not a vegan or a vegetarian I am simply learning to eat cleaner. This website is a huge help and inspiration. I am known as a baker and the past few baked goodies have been made with bean bases…and no one knows!!!

  18. MarySue Moffet says

    This worked wonderfully; it made it taste so good. However the next day all of the moisture takes over again. I tried blotting, squeezing, heating, and blotting again. It is still really wet. Any suggestions?

  19. Bethany Jones says

    5 stars
    You are SO right! I’m enjoying a big bowl of roasted (dry-yay!) spaghetti squash with Kale Pesto (from Pinch of Yum) that’s not watered down! I thought I just had to suffer through the soggy version…never occurred to me to cook it another way! Thank you!!

  20. Barb says

    This will be my first time cooking spaghetti squash. A friend shared your post with me and I am so glad she did!

  21. Abra says

    Thank you for saying, “it doesn’t taste like pasta!” Oh man this is one of my biggest pet peeves. I LOVE spaghetti squash, because I think it has a really unique flavor and texture that works in a thousand different ways. It does not, however, taste like pasta! I will definitely try your higher heat method. I do like my spaghetti squash softer though, I don’t like when it has a ton of texture which is why I think the steam method works well for me.

  22. Caitlyn says

    5 stars
    I have tried and love slicing the spaghetti squash horizontally before roasting! It definitely works to give you longer strands of the squash. However, more than once, I have gotten my knife stuck trying to cut all the way through. I would absolutely recommend trying it this way… just be careful with the knife!

  23. babykitted says

    5 stars
    Thanks for your post !! Great explanation and pictures.Its So yummy !! Prefer it in the oven for flavour.Thanks.

  24. Cynthia says

    5 stars
    Katie, I punch holes in the spaghetti squash and microwave it for about 12 minutes. It doesn’t seem watery at all when cut open, and I save a lot of electricity. Since I always sauce it, flavor isn’t a problem.

  25. Tom says

    5 stars
    WOW!!! I never made spaghetti squash before. I just followed your instructions to bake it at 460 degrees, with a light coating of olive oil, and it came out beautifully. I would recommend this method to anyone who wants something delicious.

  26. Karen M says

    5 stars
    I discovered an even easier way to cook spaghetti squash! I have tried many methods, but this one is by far the easiest! Wash and dry a 2.5-3 lb. squash. With a chef’s knife, pierce the big yellow oval in about 8 places, with 1-inch cuts. Place on a microwave-safe plate and cook on high for 10 minutes in microwave. Remove from oven and let it sit for 15-20 minutes – just leave it alone while you do other kitchen duties! Put the squash on a large cutting board and slice it lengthwise. Put two paper towels on the board and put squashes cut-side down to drain for 5-10 minutes. This is so easy now that it is cooked and cooled a little. With a paring knife, cut away any seeds and membranes in the middle; discard. With a fork, separate the “strands” of your wonderful spaghetti. Season however you like, or this is the time to serve it with your favorite sauce. If you want to use the shells as serving pieces, you’ll need to remove some squash for another meal. One-quarter of a squash is a serving size. I made a fresh tomato marinara sauce and topped with shaved Parmesan last night – it was a big hit!

  27. JN says

    5 stars
    Works like a charm and does not have excess water/juice when you box it up to eat the next day! And cutting horizontally definitely gives longer strands!!!

  28. Don says

    5 stars
    The strands are longer when you slice the other way. It’s all about the preference. I prefer short spaghetti.

  29. Laura says

    5 stars
    Wow, you were so right! I’d sworn off spaghetti squash the last time I made it because it was so bland and limp. I’d used the adding water way and that was no good. This time, I tried the 450 degree baking method for the spaghetti squash you suggest, and it brought out such a deep sweet flavour and texturer. Just great!

    After it was baked, I took out the squash threads and mixed them with some Mexican Veggie Ground Round (Yves), some mozzarella cheese, then put that back in the oven and sprinkled Parmesan over top. I just broiled for about 5 minutes, and yum! Thanks so much!

  30. Jan says

    5 stars
    Just roasted a spagetti squash for dinner. I am sold! Tried this squash the old way and it was mushy and wet. Didn’t care for it. But roasted is a whole new thing. My son (a bodybuilder) loved it. We will be making this often. Cut off the stem so the squash is flat on the bottom and can “sit” upright. Cutting it in half through the middle definitely makes longer strands. Topped with marinara sauce, spinach and mushrooms. Roasting also brings out the flavor of the squash. So glad I found your site. Thank you.

  31. jennifer Threet says

    5 stars
    I am a recent convert to spaghetti squash and now it is the love of my life. I have tried it many ways and find that I like it best with just butter and salt & pepper.

  32. PATSY S CULLEN says

    5 stars
    This cooking method was perfect! I cooked it at 460 as recommended, it turned out very much like a spaghetti noodle! I cut it around the middle like you suggested as well.

  33. Debbie says

    5 stars
    I am 61 yrs old and never grew up eating spaghetti squash. I actually only heard about it a few years ago while talking to my doctor about weight. I was afraid to cook this because I thought I might mess it up. So today I purchased a spaghetti squash and got on line to find a recipe. I baked mine per your directions and tried it w/o sauce and over the pasta sauce. It was delightful BOTH ways! I CAN’T TELL YOU HOW MUCH I LOVE IT! One question thought….Would this work baking it with butter instead of the olive oil? Just curious. Thank you so very much!

  34. Heather Manley says

    5 stars
    I always cut mine width wise into rings and season both sides of the rings before roasting. This way gets all of the sweet delicious roasted flavor out of the squash and leaves you with beautiful spaghetti like strands. Once it cools I just peel the skin away and pull apart with my fingers!!

  35. kimberly reed says

    5 stars
    this is THE BEST WAY EVER to cook spaghetti squash…seriously, hands down perfections. thank you for offering the most logical solution to soggy squash!!!

  36. Rachael says

    5 stars
    Amazing! I tried a different spaghetti squash recipe that steamed it and was a bit disappointed with the mushy result. I tried to figure out what I did wrong the other recipes I found all called for streaming as well. One even suggested adding some water to the pan to keep it moist – the opposite of my problem! Then I finally found this recipe, and it’s fantastic! I did have to microwave mine for a bit so that I could cut it (I’m either too weak or my knives aren’t up to scratch), but otherwise had no problems. Thank you for sharing this! 🙂

  37. Mike says

    4 stars
    My wife has prepared spaghetti squash in the past, but it’s been awhile. So I looked up recipes for her for preparing it. She already had her great sauce in the crock pot. We used your simple recipe and it was delicious. We need to get another squash to finish the sauce. One thing though, the squash didn’t carmelize as described in the recipe and this was a squash that was large enough to have to leave in the oven at least 50 mins. But again, it was still delicious. Thanks again. We’ll be back looking for more recipes!

  38. Stacy Hotes says

    5 stars
    I’m new to spaghetti squash, and really enjoy it. I have minimal use of one arm, however, so found the cutting was near impossible. However, I found a suggestion that has made an enormous difference! If you lightly score through the ‘skin’, then microwave on high for 5-10 minutes, it is MUCH easier to cut through. Hope this helps others as much as it did me! 🙂

  39. Karen says

    5 stars
    My favorite way to have spaghetti squash is to add: diced onion, lightly sautéed, a bit of fresh grated parmesan cheese and seasoned salt to taste.
    I have always microwaved the squash, but I can’t wait to roast it! Thank you

  40. karen says

    5 stars
    I poke holes in the whole spaghetti and put it in the microwave about 4 minutes, turn it and cook another 3 minutes. It’s fast , doesn’t heat up the house, and the strands are nice and firm. After I take it out of the microwave, I cut it in half lengthwise. Scoop out the seeds and bitter part. Then use a fork & scrape to get the strands out. Easy!

  41. karen says

    5 stars
    P.S. After I’ve cooked it in the microwave, my favorite is to mix it with pesto sauce, add a few extra pine nuts, and top with shrimp. Yummy one-dish meal.

  42. L Sush says

    I just tried spaghetti squash for the first time a couple months ago and LOVED it. For this recipe, what kind of pan or glass casserole do you use? I thought pyrex was only up to 450°.

  43. Kimberlie Tracy says

    5 stars
    I love this! I have heard about spaghetti squash for years and have never dared veer away from my yummy pasta. I am a type one diabetic and absolutely crave pasta and rice. I tried this recipe with the spaghetti squash tonight and Love It! my new goal is to stop eating pasta rice by replacing it with spaghetti squash. Thank you !

  44. Pammi-pie says

    5 stars
    I had never cooked spaghetti squash before and tried your recipe for my first try. It was AWESOME! A huge hit with everyone. I loved it. I did cut “around the equator” and the strands were nice and long. Delicious! This will now be a go-to for me! Thanks!

  45. Karen says

    I tried the cooking spaghetti squash using your recipe. I set the bowl of down for 15 min and noticed that quite a bit of juice pooled – so I drained the squash for 1/2 hr and drained off 3/4 cup. It was slightly better then my usual microwaved method. I and my spouse agreed that microwaving the squash would be our choice, as it takes only 5-7 minutes, My favorite way to cook spaghetti squash is to use 1 -2 tsp of olive to saute 1 small onion, (chopped) with 1/2 sweet red bell pepper (chopped). Add squash to pan and toss until hot. Add seasoned salt to taste. Sprinkle freshly grated romano chesse on top. This is a variation on a weight watchers demonstration many years ago. I still love it!

  46. Kelly Powell says

    I had never made nor even eaten spagetti squash so I looked online for how to cook it. It turned out great. Even my super picky husband liked it. I will be making them again soon and putting pasta sauce on them. We just tasted them plain this time.

  47. Shallary says

    I felt like my squash was small-ish. I cooked it for about 35 min. It was definitely less watery, which I liked, but I should have cooked it a bit longer I think. It had a very slight bitter taste to it. It was lightly crunchy still, which didn’t bother me, but I wonder if the bitter and the crunch are related. I get a ‘C’ for only sort of following the recipe. Hehe!

  48. Deborah says

    Thank you, Katie! This was delish! Spaghetti Squash has always been one of those veggies that I wanted to like but just couldn’t figure out how to make it correctly. Can you help me with Kale? : )

    • Sharon says

      I make kale chips!! so easy and yummy! cut up into bite size pieces, dry well, rub olive oil into all the nooks and crannys, season with sea salt, or anything you like really 😀 bake at 225-250 the lower the temp the better, you don’t want them to burn, for about 20 mins or so..rotating the pans mid time

  49. Betty says

    Hi Katie, thanks for sharing your cooking method for spaghetti squash. I did this in the oven today & this will be my preferred way to cook it from now on. I am anxious to try the black bean brownies next.

  50. Lara says

    This is so yummy!!! Have tried spaghetti squash in the past with not much success. Always tasteless and too soft. This was so much better, oven is definitely the way to go. I added a little garlic powder, salt pepper and olive oil, perfect.

  51. Sandra says

    I have to cook them whole because I cannot cut through the shell, not enough strength and don’t have a good sharp knife. Also afraid the knife will slip and I’ll cut myself. Any suggestions for a brand of a really good sharp knife for cutting these?

  52. Candice Bolte says

    Hi hi, so tonight I tried your recipe. But sadly my pyrex exploded in the oven. 🙁 any idea what I did wrong?

  53. jo ann says

    I never heat up my oven or my kitchen in the summer. Cut one in half, toss it in the microwave for 20-25 minutes…scrap and enjoy. Most people pour loads of stuff over the top anyway to drown out the toasty bits from a hot oven. A little butter and nutmeg and salt and pepper is enough on its own. I grow my own every year…some are huge!

  54. Trish Gename says

    I live in Arizona, so I was wondering if anyone has tried freezing portions after roasting? I hate heating up my kitchen with the oven very often, so if I could roast several at one time, and freeze portions for later….. : )

  55. Sheila B says

    I find the fastest way to cook spaghetti squash is to quarter it, scoop out the seeds, place upside down in a 9″ x 9″ glass baking dish, with 1 inch of water. Cover with waxed paper, and microwave for 15-20 minutes. If you need to use a 9″ x 13″ glass baking dish, then turn off the turntable of your microwave. Test for softness after 15 minutes with a pot holder on your hand.

  56. Little says

    The squash came out delicious. The only problem I had was that the smoke alarm kept going off due to the high heat. There was no smoke, only high heat. Had to open both of my doors and then it was fine since it was cool outside.

  57. Julie Schonfeld says

    Thank you! Loved the baked spaghetti squash roasted at the higher temperature! That really made a great difference in the taste, appearance and texture. I’ll cook it this way from now on!!

  58. Jeanne says

    Why are all portions measured in grams instead of ounces? Would it be possible to include both? I am a big fan of your recipes. You are a very smart and inventive girl

  59. Dan Timmes says

    Thank you for spaghetti roasting technique as that ‘ll carmilize the squash ‘s sugars just right.I knew there was a way that could turn the squash so much more delectable, as it’s kinda a different hard winter type.Some of the seeds in one of the two sprouted in side& a suprise is they are good.So if you happen to.. food for thought. I like sharing food eating knowledge so had to give a little something back in happy gratitude.Big smiles. Dan

  60. Kasey Sifuentes says

    So I’m making my first spaghetti squash today, not so much as an entree but more like a side. Any recommendations? I’m kinda nervous.

  61. Cathy says

    Thank you for the tip! I am making spaghetti squash for the first time and want to know how it reheats. If I want to roast it earlier in the day for dinner that night or the next night, does it reheat well? Thanks!

  62. Mary Phillips says

    I never liked the thought of stringy squash but I got several free so gave it a try. I scored the skin lengthwise up both sides and popped it in a pan in the 450 degree oven for an hour with the top covered with tinfoil to keep the skin from burning. I turned off the oven and left it there for another 1/2 hour to cool a bit. took it out, sliced it open along the score lines, scooped out the seeds, scraped up some flesh and put on some garlic spread I had. I’m telling you…pasta will never see me again. This is soooo good I could eat it all day long. I never enjoyed regular winter squash this much. I need to keep an everlasting supply of these. better than potatoes, better than bread, better than most vegetables. I gotta go….my squash is waiting!

  63. Marnie Boyd says

    I’ll never fully cook spaghetti squash in the microwave again! Loved the flavor of the lengthwise cut roasted. Will next time try a brief microwave to soften the shell for cutting, and experiment with the horizontal cut in the roast. I have a garden full of them this fall!!!

  64. Kyle says

    I’m not sure I can trust someone who calls a fruit a vegetable. While it is true that squash have vegetable like qualities, it is a fruit.

    • Kyle says

      Also, i tried cooking it whole. The first time was fine but then i got a squash with seeds that had begun to sprout inside the fruit. When you cook those sprouts into the whole squash it ruins it and an hour of your time was wasted because you can’t find out until you cut it open to eat it. Cutting it in half and adding water made no texture or taste difference in my opinion. Length of time cooking was the only factor in taste. Too long, it’s mushy. Too little and it’s crunchy. The difference seems to be about 5 to 10 minutes on either side of perfect.

  65. Vivian says

    Just baked a squash like you advised, it was delicious fix a spaghetti sauce to go with it. Even my husband loved it. Had never had spaghetti squash before. I give it a 10!!!!!!!

  66. Gretchen says

    I loved the result when cooking spaghetti squash this way! Any tips for cooking acorn squash? Should I try the higher temp and no water as well?

  67. Sarah says

    Okay, this was the EASIEST thing in the world! The hardest thing was cutting the squash in half! It was so tasty & we cannot wait to make it again! Thank you for sharing and making me not afraid of these anymore!

  68. Kristy says

    What are your thoughts about using the middle that you scoop out in soup, stock or something else entirely? I don’t really want to just toss out the middle part that is typically discarded.

  69. Jackie says

    Cutting it in half did make longer strands. It came out beautiful. Much easier to scoop seeds out after thank you for that. I would like to add pictures but I don’t see how. Serving with Crockpot White Wine Chicken with Artichokes

  70. Shopaholic says

    Even so, you probably won t confuse the tender strands of squash for the bite of actual pasta. And that s okay. Spaghetti squash has a tasty, toothy texture all its own. You ll love it.

  71. Jill says

    I think this method is way mushier than the normal facedown way. I checked on the squash at 30 min and noticed a pool of liquid at the bottom of each half. I dumped it out on the pan and continued cooking for 10 minutes. The spaghetti squash i used was pretty large so i wanted to give it at least 40 minutes. When i took it out, the bottoms had burned and while i was scraping it i noticed it was mushier than how i usually do it ? but i will try covering it with a paper towel.

  72. Sharon says

    Never made it at the higher temp before, but makes total sense, and i have one in the oven NOW 🙂 i do cut my squash width way instead of lenghwise, you get really nice long strands that you can swirl like real spaghetti!

  73. Nancy says

    I love roasted spaghetti squash. When I am short on time I simply poke 4 holes in the whole squash. I microwave it for 14 minutes, turning squash over at 7 minutes. I let it cool enough to handle. I cut squash and scoop out the seeds.

  74. Brenda says

    Just tried this recipe and it was a HUGE hit! Thanks for sharing it. This is a major win for me because we are a family not real keen on veggies. The nutty, sweet flavor was a perfect pair for my spaghetti sauce and then again with just seasoned salt for a side dish. Yum!!

  75. Karen Woodall says

    This is the best receipe for cooking spaghetti squash I have found. It slo goes extremely well with the cauliflower alfredo sauce. Thank you for sharing your recipes.

  76. Rebecca says

    I have used the 350 temp baking method for a while and was skeptical about the 460 baking temperature. I decided to try this in my small counter top convection oven. I am surprised how perfectly the squash cooked. The strands are not watery and have texture. Thank you, Katie!

  77. Carmel Gillogly says

    I only microwave Spaghetti Squash after trying several different methods (boiling, baking, etc). I cut the squash in half, scoop out the seeds and cover each half with plastic film. Microwave on high for no more than 8-9 minutes depending on the size of the squash. As soon as you can handle the squash scrap the inside with a fork to produce beautifully crisp strands! Stuff or season the way you like and enjoy!

  78. Golden G. says

    Most perfect spaghetti squash noodles EVER. I checked mine at 30 minutes for a pad Thai dish and they were spot on, very tender and slightly crunchy like glass noodles! And yes, cutting in half sideways makes for longer noodles!

  79. Josh says

    Slightly late to the party, but thought i would share a couple tips i learned….1) scooping out the seeds with a grapefruit spoon if you have one, makes it simple and 2) using a pumpkin carving knife to cut the squash in half makes it a breeze…that’s what they are made for!!!

  80. Chasity says

    Just tried spaghetti squash for the first time today. Never have I ever tried it or cooked it. Maybe add into this recipe what it should look like once it’s cooked because I was at a loss. But regardless it turned out awesome and I love it and won’t try another recipe after reading everyone’s reviews!!! Added alfredo sauce and shrimp and baked up some delicious brussel sprouts to go with it. By the way burnt brussel sprouts are amazeballz!!

  81. Mary says

    I’ve reminded myself to fix the squash again. When I fixed it the first time it was amazing it was the first time never tried it before. I will try to grow some.
    Thank you for the recipe

  82. Robyroo says

    I can’t wait to try this. i had some maple spaghetti squash at a restaurant and I’ve been wanting to try to recreate it at home.

  83. Dave says

    Just made this tonight.
    Roasted a large squash as directed. Scraped strands into a glass bowl and added 4 oz of goat cheese, a couple bulbs of garlic, roasted, (yeah, that’s 2 bulbs, not cloves), and 1/2 onion, caramelized.
    Folded in all the ingredients until goat cheese melted thoroughly.
    Placed mixture back into squash halves.

    Put about 2 oz of mozzarella cheese on top of each half and topped that with about 1 teaspoon of thyme on each half.
    Back into the oven on broil until mozzarella browned. Served “in the shell” with just a dollop of Prego Garlic marinara sauce, but it really didn’t need it. The wife loved it and we will have the leftovers for dinner tomorrow!
    Saved the seeds, dried and roasted them. A nice snack for later!

  84. Jessica says

    Yes cutting the squash width wise does give you longer strands I would say. Also I found that putting the squash in the crockpot, to cook on low for 3-4 hours, works just as well! Just be sure to put a little bit of water at the bottom of the crockpot.

  85. Hope says

    Can the squash strands be frozen or refrigerated? For instance can I bake the squash today for a dish I’m making tomorrow?

  86. Pat says

    I tried roasting at 460 as you said, putting the cut squash in a glass anchor hocking dish, similar to the one you pictured. All was great until I opened the oven door to check on doneness. When I did, the pan exploded, covering my oven and kitchen in glass slivers! Of course, the squash had to go in the trash. Would this work at a slightly lower temperature like 425? I am attempting to get a squash product that does not produce so much water after cooking.

    • Jason Sanford says

      Wow that sounds scary. Never happened to me… Did you preheat the oven before putting the squash in, or did you put it into a cold oven and then turn the oven on and start the time?

  87. kristen says

    I’ve roasted this squash this way since Katie’s original post. It’s fantastic! no more watery, mushy squash! love all your recipes!

  88. Great_White_North says

    You can also try cooking it in a pressure cooker, it takes less time!
    I usually cut it in half not through the stem. Cook it upside down so the steam/water runs out. The noodles aren’t caramelized, but with a nice texture. Then add sauce.
    Cut, put in pressure cooker with 1 cup of water, set on manual (or steam) for 3-4 mins, quick release when finished.
    (longer for softer noodles, less time for firmer ones). Give it a shot! 🙂

  89. Debbie G says

    Delicious spaghetti squash when roasted this way. You have made me actually enjoy spaghetti squash which I had only ever had once but the roasting sure makes the difference!

  90. Helen Breedlove says

    I grew spaghetti squash in my garden for the first time. Directed the vines on a trellis . Plants grew to over 6 ft. just harvested 14 beautiful squash !! Now I am cutting, cleaning, and freezing. Never knew they maybe watery if frozen this way. Oh well. I just baked squash that I cut in half length way and ate with butter and brown sugar. Think I will try one of those bowl recipe with chicken or spaghetti sauce. Thanks for the ideas.

  91. Jackie says

    First time trying to bake spaghetti squash and Im so glad I came upon your tips and recipes !!
    Thank you for sharing to bake it at 460 degrees 🙂 I didn’t have any problem with excess water and it tasted delicious straight out of the oven!

  92. Sylvia says

    I’ve made spaghetti squash many times and always poked it then roasted it whole. But I am now trying it your way, it’s in the oven now, see if it tastes any different.

  93. Eve says

    I followed the recipe having never made,or eaten, spaghetti squash before, it was perfect and I will definitely make it again!

  94. Marvin says

    I didn’t know there were people out the expecting spaghetti squash to taste like pasta , I cut the squash width wise,and place the squash face down after brushing with salt and pepper, pre heat oven to 450 f and 25 minutes later ,my wife who has arthritis is scoping out the string like vegetable, we use the smaller size squash because there are only two of us.Thanks

  95. Laura says

    Is it 50mins from putting it in the nonpreheated oven or 50 mins from the oven reaching 460 degrees while the squash is inside? Thank you!

  96. Karen says

    I had never cooked spaghetti squash and followed your oven recipe. I think I had a smaller squash and cooked it for about 30 minutes. I wasn’t sure how to tell if it was cooked, so put it back in for another 5 minutes or so. It felt cooked with a knife so I proceeded to dish it up. I was so surprised at how much vegetable it had and could be a meal in itself. I think that’s the part I didn’t believe! I have enough left for another meal.

  97. Mark W says

    So I just made this for the first time in my life. I can’t believe how tasty it really is. I followed this recipe exactly. And this is one that works. Thank you for your post.

  98. Lynn S. says

    When I put mi e in a cold oven and turn to 460 degrees, the top and bottom element come on to ‘preheat’ the oven. Will this make a difference?…..burn the squash?

  99. Kyle C. says

    This was fantastic! I used coconut milk and it came out super creamy and thick. Thanks so much. Couldn’t believe it’d really be that easy_really did only take 15 minutes

  100. Jenny says

    I saw many great ideas for topping spaghetti squash and wanted to share my favorite… Chili and a bit of low fat cheese. Turkey chili, white chili, beef chili, all are delicious as a topping on spaghetti squash! I can’t wait to try and toast my next one!

  101. Stacy says

    I LOVE this way of cooking spaghetti squash! I have done it several times since finding your method and I will NEVER go back! It is so delicious!

  102. ChefK says

    Pierce squash in at least 2 places with a knife to prevent it from exploding. Place on microwave-safe dish, cover tightly with plastic wrap and microwave on high until tender when pressed with your fingers or pierced with a thin skewer, about 8-10 minutes. [If it is a small squash, cook 6-8 minutes.] Let cool 10 minutes before cutting squash.

    Halve squash and remove seeds; scrape out flesh with a fork, placing the “spaghetti” strands on 1 or 2 clean dish towels to drain the moisture. It’s that easy! Then continue with your recipe. Often I will save the shells and stuff the strands back into them before covering with sauce to serve. Sometimes I even make these stuffed shells ahead of time, refrigerate and then put in the oven before serving. Sending a photo of my spaghetti squash frittata with caramelized onions and mushrooms. Love this veggie!

  103. Tracy says

    I had never tried spaghetti squash and decided to give it a try. I found your post on Pinterest and tried it. It came out PERFECTLY!!! I did cut the squash in half width-wise and the strands were long like spaghetti. Thank you so much!

  104. Betty Ann says

    I cooked the spaghetti squash in two halves and yes, the strands are longer. I also bought a large squash and it was sweeter. Thanks for the tips. I made little lamb meatballs and cooked them in spaghetti sauce and it was terrific. It was hard to stop eating. I’m going to try the pizza recipe next. I’m determined to be gluten free asap. I’m also going to try your pumpkin recipes because I love pumpkin.

  105. Celnicreg says

    Be careful if you’re intending to do this recipe with a glass baking dish. After following this recipe, my approximately 6 year old Pyrex brand 9″ by 11″ glass casserole baking dish shattered as soon as I took it out of the oven. It was very shocking and quite dangerous. Extremely high temperatures and glass do not work well together!

    • Jason Sanford says

      That sounds so scary and should not happen! I’ve made this recipe at least 10 times (probably more) and never had a problem in a pyrex so don’t know what could have happened! Did you preheat the oven by any chance before baking? Or did the pan come in contact with water or go straight from the oven to the fridge?

  106. CSM says

    I cut the other direction in 1-2” slices. Spray olive oil on both sides with a little salt. 350 – 40 min. I use my toaster oven because it’s easier. The pop out the middle. Easy least!
    I am excited to try this way. Easy cleanup and cute to serve inside. Thank you Katie!!

  107. Sadie says

    I love this spaghetti squash recipe! Thanks so much for sharing, Katie! Your blog is so great and has helped me bake lots of healthy desserts 🙂

  108. Clarence White says

    I’ve made this roast spaghetti squash recipe since I found it on the web late last year, it’s the best. I always put a hole in the lowest center of each squash half that drains off any accumulation liquid. I also always rub the flesh down with Olive Oil and cover it in onion powder and fresh ground pepper. I’ve even made it ahead and served the finished product sauteed in butter with garlic and fresh chopped Italian parsley and served it as a side dish. I’ve never had to throw any away in the trash.

  109. Stephanie Brizard says

    Perfect! I took the seeds out first, but otherwise followed to a tee and it was amazing. Topped it with meatless crumbles in a tomato sauce…yum.

  110. Dottie Heck says

    I have not made spagetti squash in years i forgot how too. Open this site and found just what I wanted I am so thankful, so thanks again for this into.

  111. kk says

    I tried your method with great success!
    The roasted squash has more flavor, too!
    I roasted it and pulled the strands out & put onto a container for use this week as a side vegetable and for “spaghetti” & meatballs…so yummy!

  112. DeeAnn says

    What are some good tips for knowing when it is finished cooking? You say to check a smaller squash at 30 minutes, but what should I be looking for?

  113. Joyce says

    My best friend suggested I try spaghetti squash with butter, cinnamon and nutmeg. I am thinking maybe even adding apple slices and raisins.

  114. Julie says

    For anyone who has trouble cutting spaghetti squash (or any other squash, probably) or just doesn’t want to use the big knife (or if your kids are helping you cook), here is the SUPER-DUPER EASY way to cut spaghetti squash. You know those little kits they sell to carve pumpkins at Halloween? That little bitty knife with teeth cuts through spaghetti squash like buttah. It’s SO easy. Next Halloween grab a kit at the dollar store and keep it on hand for cutting squash.

    I just bought my first spaghetti squash in a while because while I like the idea I don’t entirely like the taste. I’ve gotten into roasting veggies since then, though, and I wondered if it also might taste better roasted. So thanks for the tips! I look forward to trying it out. If this works, who knows, I might even try roasting some brussels sprouts!

  115. Jennifer says

    You are a genius. Best spaghetti squash I’ve ever had and followed your instructions to a T. I prefer the smaller squashes but that’s just so I won’t have a ton leftover. To me, the leftovers were a little watery. Bless you for posting this!

  116. Pat says

    Oh, boy, I just made this. Used only olive oil and sea salt. I just had a bite of it and you are right, no soggy bland taste. Tonight due to time I’m only going to flavor it with butter and S&P. We’ve never liked it with tomato sauce so I’ve shied away from it. It’s a stinker to cut in half as we got it at an outdoor market.
    I have the grocery store cut the acorn squashes in half for us as I’m afraid my husband or I will get cut.

  117. Meghan Mac-Rhyann says

    Katie: You have GOT to try spaghetti squash sliced width wise and baked. After baking (same as your recipe), let cool and then remove the peel and gently pry apart the meat into “spaghetti”. This is a game-changer for eating spaghetti squash! I just added a good (homemade) pasta sauce and no cheese of any kind (but I did add nutritional yeast to the pasta sauce). It was truly the BEST spaghetti squash I’ve ever eaten. Do try baking it sliced into rings! But you will have to redo the article and call it the “best, best” way :-).

    Blessings, Meg

  118. Carolyndford says

    Yes! Great a tighter temp!,, loved the way it pulls away from skin. Fuller flavor. Had to cut short half. Great strings. Cdf

  119. Eva says

    I bought a spaghetti squash for the first time with no idea how to cook it. Got it home and found this recipe and was so pleasantly surprised at the taste. I mixed it with olive oil, sun dried tomatoes and quartered artichoke hearts, seasoned wit sweet basil and pepper. I think next time i’ll Try pesto.

  120. Kari Foster says

    Super in love with this cooking method for Spaghetti Squash! It turns out absolutely perfect! Thanks for the pointer on larger squash being sweeter, I will definitely keep in mind for the next one I buy. 🙂

  121. Sara says

    This is insanely good! Thank you for sharing! I feel like I’m late to discover the amazing qualities of spaghetti squash so this is the first time I’ve tried cooking one and your instructions helped mine turn out beautifully. Love it!

  122. Geri says

    Thanks Tina! Just tried it and it definitely works better than any other method I’ve tried. The spaghetti squash is NOT mushy, yay!

  123. Sara says

    Absolutely for real, the ONLY way I will cook spaghetti squash. This was a game changer for us- any other way is all wet and icky. This is the closest to replica pasta I’ve found.

  124. Toni M says

    I grow spaghetti squash up a trellis so the vines take up less space in my garden. They store a long time too. It’s February and I’m getting ready to roast one from last summer’s garden. Thanks for the tips on how to roast them.

  125. Shannon says

    I have tried a lot of different methods for cooking spaghetti squash (Instant Pot, in the oven with water, whole squash in the oven, etc.), but this recipe is by far my favorite. The squash is never watery so I don’t have to worry about thinning whatever sauce I am planning to use. It tastes amazing regardless of if I eat it straight out of the oven or if I meal prep and have it for quick dinners/lunches throughout the week. This will be the only way I cook spaghetti squash from now on. Also – I cut it width-wise, and the strands were so much longer. Thanks for posting this!

  126. Annette says

    Thank you so much for posting this recipe for the RIGHT way to cook spaghetti squash.

    Previously, I’d only eaten spaghetti squash once and I absolutely hated it. I hated it for the exact reason you said most people hated spaghetti squash. When there was a spaghetti squash in this week’s Misfits Market box I immediately started thinking of who I could give it to because I certainly wasn’t going to eat it.

    Thankfully someone suggested I look for a different recipe and that’s how I found your post. I’m happy to say I LOVE roasted spaghetti squash. I can’t wait to make it again.

    P.S. I had it with a wonderful sauce that began as a puttanesca to which I added a small eggplant and 8 ounces of fresh mushrooms that needed to be used. So much yum!

  127. Maik says

    Have you ever considered creating an ebook or guest authoring on other blogs?
    I have a blog centered on the same information you discuss
    and would really like to have you share some stories/information. I know my visitors would enjoy your work.

    If you are even remotely interested, feel free to shoot me an e-mail.

  128. Kristen Brown says

    I’m a really bad, beginner cook. You stated in your article that you prefer taking the seeds out after it’s cooked, but I don’t see how to do that in the article. Seriously, I told you I’m a bad, beginner cook. Do you use convection bake or regular cake. My oven also has a Tru Conv option ? I’m sure it will take good, but right now it looks burned. So working on it. Thank you for the directions!

    • Jason Sanford says

      Just scoop the seeds out with a fork or spoon after cooking. I don’t know what all those settings you mentioned are – I just put the pan on the center oven rack and do regular “bake.” My oven I guess is not high tech ?

    • Jason Sanford says

      Hi, did you have any water touch the pan at any point? Or possibly preheat the oven instead of putting it into a cold oven? Pyrex website says to keep water away from it, but otherwise it shouldn’t explode!
      That sounds scary!

  129. Stefanie says

    This recipe was so good! I roasted rosemary and garlic on top as well. The texture and flavor of the squash is fantastic. Thank you for this.

  130. Ella says

    I love spaghetti squash! To make cutting it easier, pierce the rind all over with the tip of a sharp knife. Place on a sheet or two of paper towel in your microwave and cook on high for 5 or six minutes. Carefully remove from microwave (it will be hot!) and carefully cut off the ends and then in half long wise. It will cut much easier because you softened the rind a bit in the microwave without actually cooking the squash inside.
    Now remove seeds, brush inside with olive oil and salt and pepper to taste then place your two halves cut side down in your baking dish. roast at 400 for 30 – 50 minutes depending on the size of your squash. You will know it’s done if you can easily pierce the rind with the tip of a sharp knife.
    Now like to remove the squash strands into a bowl, add some butter and parmesan cheese (and more salt and/or pepper if desired) and enjoy!

  131. Lara Jean says

    I made this the other day and it turned out perfectly! The only difference is that I rubbed a little ghee on the inside of the squash after removing the seeds. Cooking at such a high temperature, a fat with a higher smoke point than the cooking temp is important as the molecular structure will not break down and become oxidatively reactive during cooking. Ghee smoke point is 482 F. Olive oils vary widely depending on type and quality, ranging from 350 F to 468 F. Just an FYI coming from a PhD candidate in Biomedical sciences, engineering, biotechnology and neuroscience with a degree in biochemistry, biology/pre-med. PLEASE people, do NOT use vegetable oils (i.e. canola oil), they are highly oxidatively reactive, cause inflammation and litany of other health issues. They are NOT “healthy” as we were led to believe.

  132. David says

    I am an older man, and relatively new to cooking (anything). I did this project, and it turned out perfectly. The only caveat I would add is that the initial cutting of the squash is risky business…….and great caution must be exercised to avoid a mishap.

  133. Randy Meinert says

    Not convinced that the extra 60 degrees of heat make any significant difference to the outcome. No explanation–just an opinion. In fact a convection fan will have as much or more influence for keeping the strands dry. Furthermore, I cannot find any credentials on the writer that makes her opinion especially valid. Sorry.

  134. Kathy Ansel says

    Tried this last night and it is HANDS DOWN the BEST spaghetti squash I’ve ever had. My husband loved it!!! Didn’t take any pics but this will be my go-to every time. Thank you for the outstanding recipe!

  135. Janet says

    This way of cooking spaghetti squash is by far THE best of all I’ve tried. My husband raved about how good it was. Checking on the roasting time is key. I checked after 20 min then 30 min and again at 35 min. That was the perfect time for the size of squash. And no H2O is genius. Not watery or mushy at all. Thanks!

  136. Lynn Spangler says

    Best spaghetti squash I ever made. I cut mine the short way across. Removed the seeds and pulp before baking. I rubbed olive oil on the squash, baked it at 460d. for 40 min. (Cut side up)Flipped it over and baked it 10 more minutes. Shredded with a fork and added salt and pepper and a spaghetti sauce. So good!!

  137. Val Chaney says

    Delicious. I’ve had spaghetti squash before and hated it for the reasons you stated, (mushy, watery). I cooked it your way added a bit of butter and parmesan cheese and a little Mrs Dash. So yummy!

  138. Robin says

    Thank you! This is the first method I’ve tried that didn’t end with watery squash. I cut in half crosswise, and it was perfect.

    • Colleen says

      One cup (155 grams) of cooked spaghetti squash provides the following nutrients (1Trusted Source):

      Calories: 42
      Carbs: 10 grams
      Fiber: 2.2 grams
      Protein: 1 gram
      Fat: 0.5 grams
      Vitamin C: 9% of the Reference Daily Intake (RDI)
      Manganese: 8% of the RDI
      Vitamin B6: 8% of the RDI
      Pantothenic acid: 6% of the RDI
      Niacin: 6% of the RDI
      Potassium: 5% of the RDI
      Spaghetti squash also contains small amounts of thiamine, magnesium, folate, calcium, and iron.

  139. Diane says

    I also roast my squash, but before I do, I make knife/fork slits in the squash from end to end length wise and put in microwave for 4 minutes. After it comes out, let it cool until you can handle it. Then I take a knife and cut the squash where the slits are and it opens up. This is a simple and safer way to cut the squash in half. Then proceed with recipe.

  140. Mary Jane says

    I always did my spaghetti squash in the microwave and always found it watery. When I saw this method I thought it would solve my problem and it did. Also, I started cutting my squash width-wise and it works out fine and so much easier to cut…lol..

  141. Tracy L Phillips says

    5 stars
    I took some amazing pictures of my chicken broccoli/asparagus alfredo bake using this method. Is there a way to submit. Yes I’m pretty proud of my culinary accomplishment tonight hahaha
    Typically an epic fail lol

    • Chocolate Covered Katie says

      Thank you so much for trying it :). I wish we had that capability… We used to, but it was causing issues with the blog pages being jumpy. Hopefully we will be able to offer it again soon, because I really love seeing reader photos.

  142. Gail says

    I’ve made this about a zillion times now and it is awesome every single time. Cutting across the middle for longer strands DOES work! And it’s easier to cut across the middle of the squash then cutting it lengthwise anyway so win-win! Our favorite toppings are alfredo, pesto, or a combination of the two 🙂

  143. Nicole says

    I love your blog. I suffer from an ED and find meal prep very nerve racking. I find your site of recipe options very comforting. I look forward to more recipes.

  144. Terry Fuller says

    In my opinion, this is the BEST way to cook squash. Once you try it this way, you will never go back to the way you used to do it. The squashcomes out PERFECT. I am so grateful to have found this recipe. I cook it exactly like the directions, but I do take the seeds out first. When it is ready to come out of the oven, I don’t want to have to do anything else to it but eat it! It is so delicious with just the olive oil & salt. EXCELLENT!

  145. A fan says

    The ONLY way you should be cooking spaghetti squash. This recipe totally rocked my world when I first tried it years ago, and I have been coming back to your blog ever since. I figured it was high time to leave a review for this one so others know there is no other way to bake spaghetti squash that will stand up to this one!

    -A fan

  146. Nancy says

    Made it tonight; absolutely delicious!! I’ll never cook spaghetti squash any other way. Game changer. ❤️

  147. Calitini says

    5 stars
    Very easy and came out very good! I have done this in the microwave before (using another recipe) but using this recipe in the oven was much better! Will make again this way.

  148. Kellie Dernier says

    5 stars
    I made this tonight and my husband has texture issues, but he really liked it. I served it with my home made sauce with sausage added. Delicious, will make again for sure! 😋

  149. Terri says

    5 stars
    I just roasted my spaghetti squash per your instructions and will never go back to steaming again! No extra water to wring out before serving. Many thanks!

  150. Mme Peacock says

    5 stars
    Roast with the seeds in? Discards the seeds? The seeds are the best part!
    Just 1 oz has ~20% of your USRDA of Magnesium and Zinc!
    Scoop out the seeds. While the squash is roasting, rinse and separate the seeds from the mesh. Drain and wrap in a towel (paper or cloth) to squeeze out water, then pat to dry. Yes they will stick to the towel, just scrape them off. Spread seeds out in a single layer on a baking sheet. Sprinkle with salt (optional). As soon as the squash comes out of the oven, put in the tray of seed and shut off the oven. When the oven cools, you have roasted seeds!
    I do this with all my winter squash seeds from pumpkin to Honeynut.

  151. Ashia says

    5 stars
    This was absolutely the best spaghetti squash I have ever eaten! I ate it with shrimp and I had to turn and look at the fork like…. This is amazing! This is now on my favorite food list! There is no other way to make it for me now either. You can get this using a microwave!

  152. mRiTa says

    5 stars
    Soggy spaghetti squash is why I didn’t make too often but roasting like this COMPLETELY eliminated the wet. Brilliant! Now what’s the hack for cutting the dang thing without taking my arm off in the process! That was the other reason I always microwaved whole. I literally had to use a hammer with my chefs knife. Suggestions?

  153. Carma says

    Baking it with seeds in can cause it to taste strange I have discovered, do this instead. You can microwave it about 6-10mins, cut a line of vent holes lengthwise first where you will finish cutting it in half after it cools a little. When it starts to feel a little soft it is ready, cool about 10 mins, cut in half, scoop out seeds. Season it with a little olive oil and what ever you like for herbs. Put cut sides down on baking sheet, (foil lined) Bake 375F until nicely roasted, usually about 20 mins. It should show a light browning where it is touching the pan. I love it with kielbasa, stir fried onions, peppers, and marinara, Parmesan cheese! Or you can go with just Italian dressing, fresh diced cherry tomatoes roasted in with the squash with shrimp or chicken.

  154. Sherri says

    5 stars
    I was just about to give up on this vegetable & then saw your recipe. So happy I tried it! I’ll now be including spaghetti squash into my diet on a regular basis. Thank you!

  155. Debra Benton says

    5 stars
    Best ever! I used a small squash so 30 minutes was right on and the surprise – no excess moisture at all! This is the first recipe I’ve found for spaghetti squash that didn’t require draining. The spaghetti strands were absolutely perfect when topped with spaghetti sauce. Will be a go to recipe for me.

  156. antoinette says

    5 stars
    Perfectly cooked! Thank you for the storage tip. We are doing a splash of lemon and fresh parmesan for a light sauce. Baked it for ten minutes in a warmed 350 degrees oven. Very nice.

  157. Josh McCanless says

    All of the suggested methods are, in my opinion, the hard way.
    Cut the ends off and then cut into equal sized RINGS and sparay or coat with olive oile and salt.
    Easy peasy.
    Then roast at 350 for 25-35 minutes depending on your oven.
    Let it cool and you’ve got single serving spaghetti squash portions and all you need to do at that point is figure out one of the myriad ways of how to eat it.
    You’re welcome.

  158. PJ Grove says

    5 stars
    I have been using spaghetti squash for a long time. I am a diabetic so this is the only pasta I can eat; and I love it! I basically bake mine close to the way you do. I simply wanted to let you know I always cut mine across the center for longer strands. It comes out great every time! Anyone who is a diabetic & loves pasta needs to try this. Thank you for posting how you cook yours!

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