With its tough outer skin and rounded shape, preparing and cooking spaghetti squash can be intimidating. Not to worry, though — I’ll show you how to cook spaghetti squash in the oven (two different ways!), so that it turns out perfectly every time. Baked or roasted spaghetti squash using these two methods is surprisingly fast and will become a staple in your fall meals! Along with zoodles, it’s one of my favorite veggie noodle options.
What Is Spaghetti Squash?
Spaghetti squash is a winter squash (in the same family as acorn squash, butternut squash, and pumpkin) known for spaghetti-like strands in its flesh. It’s also rich in fiber, manganese, vitamin C, and antioxidants, making it a nutrient-dense food. The stringy texture of this vegetable makes it the perfect swap for pasta in your favorite comfort food dishes!
Ingredients & Substitutions
This section explains how to choose the best ingredients for roasting spaghetti squash, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Whole Spaghetti Squash – Find a firm, medium sized squash (about 4-6 pounds, with no cracks or soft spots. A larger squash or smaller squash will need adjustments up or down in cooking time, but you can use the doneness indicators below to ensure it’s done right.Olive Oil – You only need this ingredient if you roast spaghetti squash cut in half. I used extra virgin olive oil, but use any neutral cooking oil you like, such as avocado oil.Sea Salt – Like any other baked veggie, cooking a spaghetti squash with salt brings out the flavor.
How To Cut Spaghetti Squash
For a deeper, roasted flavor and shorter cook time, slicing the squash before baking is the way to go. The tough skin can make this difficult, so here is the best way to make it easier:
How To Cook Spaghetti Squash In The Oven
This section shows how to bake spaghetti squash (2 different ways), with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below. The long strands in a spaghetti squash actually run perpendicular to the length of the squash. If you want longer spaghetti squash strands, the key is to cut it in half crosswise (as shown above), not lengthwise! You’d be cutting the strands shorter when slicing the long way.
Advantage of cutting lengthwise: You get nice, stable spaghetti squash boats that way. It will be harder to serve recipes with spaghetti squash noodles in the shells if you cut the short way, because the side with the stem doesn’t always balance upright. Advantage of cutting crosswise: You get longer strands you can twirl around a fork more easily.
My best trick with baked spaghetti squash recipes is a higher temperature to cut back on time. Plus, a higher temp reduces the steaming effect, which means better taste.
How To Bake Spaghetti Squash Whole:
This method takes no prep whatsoever, so there’s no struggling with trying to cut through the hard skin. However, baking spaghetti squash whole causes the strands to steam cook, so they develop a more mild flavor.
How To Roast Spaghetti Squash Cut In Half:
Spaghetti squash baked in half develops a richer roasted flavor and cooks faster, but is more difficult to prepare because it requires slicing through the tough skin.
How Long To Cook Spaghetti Squash?
Spaghetti squash cook time in the oven depends on if you bake it whole or not. A whole roasted spaghetti squash takes 30-45 minutes at 425 degrees F, while a spaghetti squash roasted and cut in half takes 25-30 minutes at 425 degrees F. Most spaghetti squash recipes user lower temperatures, which take longer than these ranges.
Storage Instructions
Store: Place cooked spaghetti squash in an airtight container (with or without skin) and store in the refrigerator for 5-7 days.Reheat: Warm squash (outside the shell) in a low powered microwave or in a 350 degree F oven, until heated through.
Can You Freeze Spaghetti Squash?
Cooked spaghetti squash freezes well, but it needs excess moisture drained first, so it won’t be soggy after thawing. Cool the squash strands completely, transfer to a colander with a plate or bowl underneath, and refrigerate for 12 hours before moving to a freezer-safe container. Store for up to 8 months. Thaw in the fridge before using. A knife inserted into the skin should go in with just a little resistance.
Signs of undercooked spaghetti squash: Knife is difficult to insert into the skin or goes in with a lot of resistance. If you stop cooking too early, the strands will be crunchy instead of tender. Signs of overcooked spaghetti squash: Knife goes into the skin with almost no resistance, and the skin may start to loose structure. If you overcook the squash, the strands will lose their shape and become mushy.
Sauces To Serve With Roasted Spaghetti Squash
Now that you’ve learned how to bake spaghetti squash, you can serve it with all your favorite pasta sauces! Try these easy ideas (or keep it simple with butter, garlic, and parmesan!):
More Easy Spaghetti Squash Recipes
I have lots of spaghetti squash recipes — it works great in casseroles, pasta dishes, and so much more! Here are some of my favorite dishes to prepare with oven baked spaghetti squash. Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our Facebook support group, too – I’d love to see it! See post above for tips & tricks when baking spaghetti squash!
