This is the absolute easiest way to cook spaghetti squash and it comes out perfect every time! No more trying to cut a rock-hard spaghetti squash in half!

I love spaghetti squash! It's a very tasty, versatile grain-free alternative to noodles.

Spaghetti squash is a perfect low-carb noodle to serve with sauces such as meat sauce, alfredo sauce, and beef stroganoff.

But cutting it is hard and time-consuming, plus I don't think taking a large, sharp knife to a round rock-hard spaghetti squash is a very good idea - I almost sliced off my finger! I decided there must be a better way.

First, I tried cooking it whole and slicing it after it was cooked. This was definitely an easier method but I found that this left the noodles a little more watery and mushy, which I didn't like.

But after some experimenting, I found a method that creates perfectly cooked noodles without the chance of cutting off a finger.

Jump to:

• 🔪 Easy instructions
• Storage
• 💭 Top tips
• Looking for recipes that use spaghetti squash?
• 📖 Recipe
• 💬 Comments

🔪 Easy instructions

Start by preheating your oven to 425 degrees. Once heated, place a whole, uncut spaghetti squash on a lined baking sheet.

Bake for 10 to 15 minutes, or until softened enough to cut.

💭Tip: A reader kindly commented that an un-punctured squash runs the risk of exploding in the oven. While this has never happened to me (and I don't think it's in the oven long enough to explode before cutting), puncture it several times with a sharp knife if you're worried about it.

Then, carefully cut half lengthwise and place each half flesh-side down on the baking sheet to finish baking.

I sometimes like to drizzle each half with oil and season with salt and pepper before turning over, but this step is completely optional!

This method keeps you from having to cut a rock-hard spaghetti squash in half since it softens in the oven before cutting.

It also keeps the noodles from being mushy, like can happen if you roast a whole squash without ever cutting it. It's a win-win!

Storage

• Store: Cooked spaghetti squash can be stored, tightly covered, in the fridge for 5 to 7 days.
• Freeze: Allow to squash to cool completely. Then, place in a freezer-safe baggie, pushing as much air out as possible. Freeze for 3 to 6 months. Leave frozen or thaw in the refrigerator before reheating. Texture may slightly change if frozen.
• Reheat: Reheat on the stove over medium heat with a little liquid to keep the strands from drying out.

💭 Top tips

• Spaghetti Squashes vary a lot in size. Because of this, I can't give you an exact baking time. So you'll need to keep a close eye on it.
• Do not overcook or it will turn out mushy and ruin the dish!
• To check for doneness, flip one half over. Then, run a fork down the top edge. The squash is done cooking when the fork easily forms spaghetti-like strands with an al-dente (slightly firm) texture.

Looking for recipes that use spaghetti squash?

I love these Bolognese and Carbonara recipes! Or this Spaghetti Squash Alfredo from Food Doodles looks really delicious too!

If you're looking for more grain-free noodle recipes, I think you'll love this tutorial on how to make zucchini noodles and how to make butternut squash noodles!

Or if you're looking for more squash recipes, these roasted butternut squash cubes from Foolproof Living look pretty yummy!

If you’ve tried this method on How To Cook A Spaghetti Squash or any other recipe on the blog please let me know in the comments below!

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📖 Recipe