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.
🔪 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!
Craving more? FOLLOW ME on Pinterest, Instagram, Facebook, or E-Mail to see more delicious food and find out what I’ve been up to!
📖 Recipe
How To Cook A Spaghetti Squash - The Easy Way!
Ingredients
- 1 Spaghetti Squash
- 2 Tablespoons Extra Virgin Olive Oil - optional
- ½ teaspoon salt - optional
- ½ teaspoon pepper - optional
Instructions
- Preheat oven to 425 degrees.
- Line a baking sheet with parchment paper or aluminum foil.
- Place the spaghetti squash on baking sheet and bake for 15 minutes, or soft enough to cut. Puncture the squash several times with a sharp knife if you're worried about it exploding in the oven. This has never happened to me and I don't *think* it's in the oven long enough to explode before cutting, but feel free to puncture it if you're worried about it.
- Carefully slice the squash in half lengthwise (or width-wise, either will work) with a sharp knife.
- Drizzle the squash with olive oil and lightly season with salt and pepper if desired.
- Place flesh side down and continue roasting for 15 - 25 minutes, depending on size of squash. If your squash is particularly small, check after 10 minutes just to ensure you don't overcook it. To check for doneness, flip one half of the spaghetti squash over and run a fork down the top edge of the squash. The squash is done cooking when the fork easily forms spaghetti-like strands with an al-dente (slightly firm) texture. Do not over cook or it will be mushy and ruin the dish!
- Once done, allow to cool enough to handle. Scoop out the seeds and discard them. Then use a fork to gently scrape out the flesh, the squash will come out in noodle-like strands.
Add Your Own Notes
Notes
- Nutrition facts are for ¼ of a spaghetti squash.
- 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.
- 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), puncture several times with a sharp knife if you're worried about it.
- I've also had readers comment that they put their's in the microwave 2-3 minutes to soften before cutting and baking. While I've never tried this, it sounds like a good time saver!
Nutrition
NET CARBS = Total Carbs - Fiber
Nutritional information is approximate and may vary. Sugar alcohols are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
???? says
Everything is very open with a really clear clarification of the
challenges. It was definitely informative. Your website
is extremely helpful. Many thanks for sharing!
Valerie says
Just be careful -- an un-punctured veggie in the oven can explode! I know someone who had it happen with an eggplant, and she got nasty burns.
Cassidy Stauffer says
Thanks for the tip Valerie, I never even though of that!!! While I don't *think* it's in the oven long enough to explode before it's cut, I'll add a note on the recipe just in case. Thanks again!!!
-Cassidy
Johanna Rodriguez says
Can I use an aluminum sheet instead of a baking sheet? I am trying this out today and would appreciate some help.
Cassidy says
I haven't tried it but I'd imagine it would work 🙂 I use the baking sheet so it's easier to get the squash in and out and so I don't have a mess at the bottom of my oven. The best advice I can give you is to check it often because if it's overcooked it will be mushy and not taste good :/ I couldn't give exact times because all spaghetti squashes are different sizes. Let me know how it goes!!!
-Cassidy
rachel @ athletic avocado says
i need to try this because I almost hurt myself overtime i cut one!
Marla says
Hi Cassidy,
I love spaghetti squash and had never thought about baking it to soften it so to make it easier to cut. Thanks for sharing on Real Food Fridays. Pinned & tweeted.
Rhonda says
my oven mitt was sharp enough to cut the squash.
Cassidy says
Ha! Yeah, it does sound like you are suppose to cut the squash with the oven mitt! -I'll clarify the recipe 🙂
Arlene says
I do mine in the pressure cooker. 6 minutes and it slides right out of the rind. Perfect!
Cassidy says
That sounds awesome!! - now I just need a pressure cooker 🙂