Ultimate Guide For Cooking Spaghetti Squash - Inspired Taste

How to cook spaghetti squash that’s never soggy and tastes amazing. Easy, delicious, and perfectly cooked strands every time!

There are many ways to cook spaghetti squash, but the best way is to roast it in the oven (trust me). The squash has a better texture, isn’t soggy, and you can add flavor with herbs! Spaghetti squash is one of my favorite veggies (it’s so versatile).

If you’ve never cooked spaghetti squash in the oven, it’s time to start. And while I love roasted spaghetti squash, I’ve also included my tips for cooking spaghetti squash in the microwave (just in case you are short on time). For ways to use it, I highly recommend our spaghetti squash with chicken!

Key Ingredients

• Spaghetti squash: Choose a firm spaghetti squash without any soft spots. It should feel heavy for its size. I’m also picky about the stem and like to choose squash with it still intact (look for it to be dry, short, and rounded).
• Olive oil or melted butter: You can skip the fat altogether, but a small amount helps the squash brown nicely. I rub about a tablespoon (or even less) of olive oil or melted butter all over the inside of the squash.
• Salt and pepper: Squash, especially mild flavored spaghetti squash, needs seasoning. I stick with a generous sprinkle of salt and pepper, but you can use seasoned salt or your favorite vegetable seasoning.
• Fresh herbs: We will roast our squash cut in half, with the cut side facing down. This means that we can sneak a few aromatics underneath. I love rosemary and thyme!

Find the full recipe with measurements below.

Tips for How to Cook Spaghetti Squash

Tip 1: Cut your squash safely. It’s easy! You need to cut your spaghetti squash in half before cooking it. I use the same cutting method when cutting pumpkins for homemade pumpkin puree. Don’t let the hard shell scare you! Here’s what to do:

1. To prevent the squash from rolling around, place one half of a kitchen towel under the squash to keep it stable on the counter. Then, use the other half of the towel to hold the squash in place while you cut.
2. Using a heavy chef’s knife, pierce into the middle of the squash and cut it from end to end. Don’t try to cut through the stem. It is too tough.
3. Wiggle the knife out. Then, to separate the two halves, remove the knife, and then pull the halves apart.

Tip 2: Save the seeds for roasting. Optionally, after scooping out the seeds, roast them, they are delicious! You can cook them using the same method as our roasted pumpkin seeds.

Tip 3: Roast cut side down. Now that you have two halves, you can cook them. Rub the inside of the squash halves with olive oil or melted butter, then season with salt and pepper. Then, place them cut side down onto a rimmed baking sheet, which means all the excess moisture will drop away from the squash. If you were to bake the squash halves cut side up, the liquid would pool in the middle of the halves.

Tip 4: Roast with herbs. As I place the squash halves onto a baking sheet, I love sneaking a few fresh herbs underneath them. Then,I bake the spaghetti squash at 375°F until fork tender. The baking time will vary based on the size of the squash, but it should take around 40 to 50 minutes.

Tip 5: Roasting is best but microwave in a pinch. For the best flavor and texture we highly recommend roasting but If you are rushed for time you can use a microwave. We included both methods in our video below.

Ways to Serve Spaghetti Squash

As I mentioned above, we love spaghetti squash around here. It’s a low-carb, low-calorie veggie that can be added to many delicious dishes. My favorite spaghetti squash recipe is this parmesan chicken with spaghetti squash.

You can also substitute spaghetti squash for noodles in many recipes. I often top roasted spaghetti squash with this homemade meat sauce or our easy red pasta sauce. You can even serve it next to these amazing Italian meatballs. Spaghetti squash is also lovely with a bit of butter and parmesan grated over the top.

How to Cook Spaghetti Squash Perfectly

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• PREP 5 mins
• COOK 50 mins
• TOTAL 55 mins

How to cook spaghetti squash in the oven. This is my favorite way to cook spaghetti squash, but if you are short on time, I’ve also included the method for cooking it in the microwave (let’s be honest, we all need a shortcut every once in a while).

Makes 4 servings as a side

Watch Us Make the Recipe

You Will Need

1 medium spaghetti squash, about 2 ½ to 3 pounds

1 tablespoon olive oil or melted butter

Salt and fresh ground black pepper

Fresh herbs, optional, rosemary, thyme, sage, and mint are excellent

Directions

1Preheat the oven to 375°F (190°C) and line a rimmed baking sheet (or large baking dish) with parchment paper.

2Use a heavy chef’s knife to cut the spaghetti squash in half lengthwise. Pierce the knife into the middle of the squash and cut it from stem to end, but don’t try to cut through the stem (it’s too tough). Remove the knife, then pull the two halves apart.

3Scoop out the seeds with a spoon and discard. Lightly drizzle the cut side of each squash half with olive oil (or butter), then season with salt and pepper.

4Place the squash on the baking sheet with the cut side facing down. Sneak fresh herbs underneath the squash halves (optional).

5Roast the spaghetti squash halves until they are soft and easily pierced with a knife, 40 to 50 minutes.

6Flip the halves so that the cut-side is facing up and allow to cool for about 5 minutes. Run a fork through the flesh to separate the “spaghetti-like” strands/noodles and serve.

• How to Microwave Spaghetti Squash

1Place the squash halves cut side down in a microwave-safe baking dish. Pour about 1 inch of water into the dish.

2Microwave on high for 5 minutes. Check if the squash is starting to soften. If needed, microwave for 2-minute bursts until a knife easily pierces the flesh.

3Carefully flip the squash halves cut-side-up. Let them cool for about 5 minutes before gently scraping and separating the spaghetti-like strands using a fork.

Adam and Joanne's Tips

• Cutting the squash: The video shows you two ways to cut the squash. I highly recommend watching.
• Storing: Roasted spaghetti squash lasts 1 week in an airtight container in the fridge, or you can freeze it for six months. When freezing spaghetti squash, I like to divide it into individual portions. Thaw the squash overnight in the fridge before reheating.
• The nutrition facts provided below are estimates.

Nutrition Per Serving Serving Size 1/4 of the squash / Calories 70 / Protein 1 g / Carbohydrate 9 g / Dietary Fiber 2 g / Total Sugars 4 g / Total Fat 4 g / Saturated Fat 1 g / Cholesterol 0 mg AUTHOR: Joanne Gallagher