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!
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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!
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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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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.
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.
Spaghetti Squash Recipes:
Cauliflower Alfredo Sauce (Reader Favorite)
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.
(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.
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!View Nutrition FactsMicrowave 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!
Notes
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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!
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.
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!
Hi Shallery – Smaller spaghetti squash are not as sweet as the larger ones.
https://whatscookingamerica.net/squash.htm
YUM this was great
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? : )
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
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.
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.
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?
Hi hi, so tonight I tried your recipe. But sadly my pyrex exploded in the oven. 🙁 any idea what I did wrong?
Thanks!
I don’t think pyrex can handle that high a temp.
Cook it on a baking sheet, store it in a glass (Pyrex) dish.
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!