How to Cook Spaghetti Squash (VIDEO)
Learn how to cook spaghetti squash for the perfect low-carb side dish or substitute for pasta. Baked spaghetti squash creates perfectly tender spaghetti squash strands and this recipe is so easy with just 4 ingredients.
January is all about healthy and mindful eating. That’s why our Best Salad Recipes roundup went viral as soon as I put it up. Recipes like Overnight Oats and of course spaghetti squash are quite popular right now as we are all recovering from all that holiday joy.
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Spaghetti Squash Video Tutorial
Watch this quick video and learn how to cook spaghetti squash. The hardest part is cutting the spaghetti squash in half because it has a firm skin so take your time with that but otherwise, this recipe is easy.
What is Spaghetti Squash?
Spaghetti squash is pale yellow winter squash. It gets its name from its unusual appearance and stringy texture. Spaghetti squash looks like Spaghetti pasta once it’s cooked and scraped out of its shell.
Sometimes the simplest recipes are truly the best. All you need for a Roasted Spaghetti Squash is:
- Spaghetti Squash (1 1/2 to 3 lbs) – get whatever size is available and roast according to the chart below.
- Olive oil – use extra virgin for depth of flavor. I drizzle with extra virgin olive oil before roasting and add more to serve.
- Salt and pepper – we use fine sea salt and freshly ground black pepper for max flavor. Add the salt to taste and depending on how you plan to serve the squash.
How to Cook Spaghetti Squash
- Preheat the oven to 400˚ F and line a rimmed baking sheet with parchment. Carefully cut squash it in half lengthwise. Safety Tip: The skin is quite firm so cut carefully and take your time and placing a towel underneath will help prevent rolling.
- Use a spoon to scrape out the seeds and strings and discard those.
- Brush the inside of the squash with 1/2 Tbsp extra virgin olive oil for each half and sprinkle the inside lightly with salt and black pepper.
- Place on the prepared baking sheet cut-side-down and bake at 400˚F for 30-55 minutes or until fork tender, depending on the size of the squash (see baking time chart below).
- Remove squash from the oven and flip over. Once cool enough to handle, use a fork to fluff the center, scraping it away from the skin.
Spaghetti Squash Baking Chart
Every grocery store seems to carry a different size of spaghetti squash and there is a huge size range. Get whatever is available, weigh with a kitchen scale, and bake at 400˚F according to this chart. Always check for tenderness to determine doneness. You can always continue baking if you want it more tender.
- 1 1/2 lb squash: 35 to 40 minutes
- 2 lb squash: 40 to 45 minutes
- 2 1/2 lbs squash: 45 to 50 minutes
- 3 lb squash: 50 to 55 minutes.
How to Serve Spaghetti Squash
You can use this squash in any recipe that calls for spaghetti squash, but if you want to enjoy it as is, here is our favorite way to enjoy a freshly roasted spaghetti squash right out of the shell.
- Fluff the spaghetti squash with a fork.
- Drizzle with extra virgin olive oil
- Season with salt and black pepper to taste then grab your fork and enjoy it right out of the skin.
It has a pretty neutral flavor and is milder than other winter squash with a slightly sweet flavor. Because it’s pretty mild, it takes on flavorings and sauces nicely.
Spaghetti squash is full of fiber and vitamins but is also a low-calorie food. If you’re looking for an alternative to pasta, spaghetti squash is it.
You can cook it to your desired doneness, but if you want to use it in recipes, it should be crisp-tender or ‘al dente.’ I like it softer and just slightly past al-dente, but be careful not to overcook or the squash strands can get mushy.
Every grocery store seems to carry a different size of spaghetti squash and there is a huge size range. Get whatever is available and bake according to the chart in this post.
Refrigerator Storage: You can roast your spaghetti squash ahead. Fluff the squash and cool to room temperature then cover and store in the refrigerator for up to 5 days and reheat before serving.
To Freeze: If freezing spaghetti squash, it’s better to cook them just to ‘al-dente’. Let cooked and fluffed squash cool to room temperature then transfer to a freezer-safe zip bag. Remove as much excess air as you can for max freshness and to prevent freezer burn. Store in the freezer for 2 to 3 months. Thaw and reheat before serving.
More Easy Side Dish Recipes
- Easy Roasted Cauliflower
- Lemon Parmesan Roasted Asparagus
- Air Fryer Baked Potato
- Cheesy Smashed Potatoes
- Roasted Carrots
P.S. Do you love spaghetti squash? Let me know if you’re interested in more spaghetti squash recipes.
How to Cook Spaghetti Squash (VIDEO)
Learn how to cook spaghetti squash for the perfect low-carb side dish or healthy substitute for pasta. Baked spaghetti squash is so easy to make and serve with just 4 ingredients.
Preheat the oven to 400˚F. Line a rimmed baking sheet with parchment paper. Rinse and dry your spaghetti squash and carefully cut it in half lengthwise. The skin is tough so cut carefully and take your time. (Note: placing the squash over a towel will help prevent rolling.
Use a spoon to scrape out and discard the seeds.
Brush the inside of each squash half with 1/2 Tbsp extra virgin olive oil and sprinkle the inside lightly with salt and black pepper (I use about 1/4 tsp each).
Place on the lined baking sheet cut-side-down and bake at 400˚F until fork tender. A smaller squash will take less time and a larger squash will take longer (see *baking chart below).
Remove squash from the oven and flip over. Once cool enough to handle, use a fork to fluff the center, scraping it away from the skin.
To serve as a vegetable side, drizzle with more extra virgin olive oil and season with salt and pepper to taste.
*Spaghetti Squash Baking Chart:
- 1 1/2 lb squash: 35-40 minutes
- 2 lb squash: 40-45 minutes
- 2 1/2 lb squash: 45-50 minutes
- 3 lb squash: 50-55 minutes