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You are here: Home » How to

How To Cook Spaghetti Squash (The Tastiest Way)

Oct 25, 2023 -May contain affiliate links

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Jump to Recipe·Print Recipe·5 from 2 reviews

For years we wanted to like spaghetti squash, but it always tasted watery and we would only eat it because of its low-calorie content. Until we made a life-changing discovery on how to cook spaghetti squash in the oven, where it becomes caramelized, tasty and finally enjoyable!

A spaghetti squash on a brown marble surface

Step By Step Instructions To Cook Spaghetti Squash with Images

  1. Cut the stem off the large or medium spaghetti squash.
A large spaghetti squash standing vertically with a knife cutting through it

2. Stand the spaghetti squash on the cut side and cut it length-wise.

A spaghetti squash cut in half on a brown marble surface

3. Remove the seeds with a spoon.

A spaghetti squash cut in half vertically with the seeds removed

4. Bake the spaghetti squash cut side down.

two halves of a spaghetti squash cut side down on a baking sheet

5.   Bake it until slightly caramelized at the edges.

two halves of one spaghetti squash, cut side up, after it has been baked

6. Scrape the flesh of the spaghetti squash with a fork to see the strands magically appear!

Removing the flesh on half of a baked spaghetti squash

Tips on How to Cook Spaghetti Squash - The Tastiest Way

  • Make sure you cut off the stem of the spaghetti squash with a sharp chef's knife(where it was attached to the vine) before you roast it.  This will create a solid base to cut it in half safely.
  • Stand the squash up on a cutting board. Cut the spaghetti squash lengthwise while standing it up on the cut side ( see the image above). Use a sharp knife since the skin tends to be tough.
  • With the help of a large serving spoon, scoop out the seeds and fibrous insides around the seeds and discard them ( or save them and plant them if you are lucky enough to have a garden and want to grow your own).
  • Line a large-rimmed baking sheet with parchment paper.  Don't skip the parchment; the spaghetti squash will stick to the baking sheet.
  • Bake it cut side down (no seasoning necessary). The goal here is to reduce the amount of moisture and to get some caramelized edges and spaghetti squash strands that are loose and slightly al dente. Baking the spaghetti squash dry, without any water, helps get it perfectly tender without turning it to mush.
  • Baking the spaghetti squash cut side down achieves two goals. One, it cooks faster, and two, it caramelizes the edges.
  • We prefer to season the spaghetti squash with salt and black pepper after cooking it.
  • Spaghetti squash can be baked 3-4 days ahead and stored in a container until you are ready to use it.  It can also be frozen in freezer-quality bags for up to six months. Just reheat it or add it to your favorite spaghetti squash recipe.

Other Spaghetti Squash Cooking Methods

  • Cooking spaghetti squash in the microwave: Cut in half and place in a baking dish with a couple of inches of water in the microwave.  In our opinion, this method yields a watery mess; the flavor of the spaghetti squash gets watered down, and the result is just tasteless. We won't judge you if you want to go that route.
  • Cooking spaghetti squash in the oven with water: You can also cut it in half and place it in a baking dish with a couple of inches of water in the oven.  This method yields very similar results to the microwave method and takes much longer. We don't see the point of it.
  • Cooking spaghetti squash sliced: Sliced and baked, we don't understand this method because you end up with short strands of spaghetti squash instead of the fun long ones.
  • Cooking spaghetti squash in the Instant Pot or multi-use cooker: Halved spaghetti squash may fit in your Instant Pot, depending on the size of the squash and your machine. If it does, cook it with a cup of water in the bottom of your IP and a trivet underneath it to keep it out of the water. It will take about 25 minutes at high pressure.
  • Do you know any other methods to cook spaghetti squash?  Please leave us a comment below and let us know!

What to do with a cooked Spaghetti Squash

  • Go the traditional route and top it with marinara sauce and vegan parmesan cheese.
  • Top it with garlic, fresh herbs, and roasted pumpkin seeds for crunch.
  • Add it to a Tex-Mex Mexican bake.
  • Add it to a shakshuka to add more vegetable goodness.
  • Add to your favorite pasta sauce for a low-calorie dinner alternative.
  • Cook it with sugar to make a unique tart filling; find the recipe in our Cookbook Tahini & Turmeric.
  • Add it to your favorite bowl like this tempeh mango bowl 
  • Swap it in any recipe that calls for Zoodles
  • Add it to a soup instead of noodles.
  • Make a spaghetti squash casserole.
  • The mild flavor of this squash lends itself well to so many recipes! What is your favorite way to eat Spaghetti squash?

If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.

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two halves of one spaghetti squash, cut side up, after it has been baked

How To Cook Spaghetti Squash (The Tastiest Way)


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Vicky & Ruth
  • Total Time: 50 minutes
  • Yield: 8 cups
  • Diet: Vegan
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Description

For years we wanted to like spaghetti squash, but it always tasted watery and we would only eat it because of its low-calorie content. Until we made a life-changing discovery on how to cook spaghetti squash in the oven, where it becomes caramelized, tasty and finally enjoyable!


Ingredients

  • 1 large spaghetti squash

Instructions

  1. Preheat the oven to 400F. Line a baking sheet with parchment paper
  2. Cut the stem end of the spaghetti squash(so you can have a flat base to stand it on) and cut it in half lengthwise.
  3. Using a spoon, scrape out the seeds
  4. Place both halves cut side down on the baking sheet and bake for 45 minutes to an hour (depending on the size of the squash) or until the edges are golden and caramelized.
  5. Let the spaghetti squash cool until it is safe to handle and using a fork scrape the strands.
  6. Enjoy

Notes

See the post's tips on how to cook spaghetti squash

  • Prep Time: 5
  • Cook Time: 45
  • Category: Vegetable
  • Method: baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 31
  • Sugar: 2.8
  • Sodium: 0
  • Fat: 0
  • Saturated Fat: 0.9
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 7
  • Fiber: 1.5
  • Protein: 1
  • Cholesterol: 0

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Comments

  1. Susan Nathan

    November 11, 2019 at 7:48 am

    I have a hard time slicing an uncooked spaghetti squash so I soften it up in the microwave. (Puncture a few times with a fork, then microwave on medium just until it's easier to slice.) After slicing and cleaning out the seeds, I brush the insides with evoo and finish baking in the oven upside down on a cookie sheet. I cook until it's slightly caramelized then separate strands with a fork, add chopped broccoli, spinach, onions, garlic, cheese, etc, whatever I'm in the mood for or whatever I have on hand. I put it back in the oven until cheese melts. I top with sweet and spicy tuna after removing from the oven.
    I'm going to try your method next time.
    Thanks for all of the great recipes and ideas!!

    Reply
    • Vicky & Ruth

      November 11, 2019 at 12:37 pm

      Thank you so much for your feedback Susan! It's a great idea to soften the Spaghetti squash in the microwave.

      Reply
      • Susan Nathan

        October 26, 2023 at 12:55 pm

        I invested in a better set of knives -- it makes all the difference! Now I follow your method of making spaghetti squash and don't need to soften it first in the microwave. I actually made spaghetti squash last night. After roasting it, I sauteed onions, mushrooms, garlic, and spinach and mixed this together with the spaghetti squash in a casserole dish and topped it with some parmesan and mozzarella cheese. I then baked this in the oven. It was delicious, but still became very watery while baking. Do you think this was because of the spinach, the spaghetti squash, or something else? It's happened before and it's got me wondering how to avoid this in the future.
        Thanks!

        Reply
        • Vicky and Ruth

          December 12, 2023 at 12:21 pm

          Hi Susan, mushrooms and spinach release a lot of water. So make sure they all the water they release has evaporated before you mix in the spaghetti suquash!

          Reply
  2. Zaz

    November 13, 2019 at 12:17 pm

    Hello, yes I know of another way of cooking it:
    I cut and scrape like you but cut sides up , I lather it with raw grey salt and olive oil and bake it.
    It’s so yummy you can eat it as is or add shredded sheep cheese at the end while the broil button is on

    Reply
    • Vicky & Ruth

      November 13, 2019 at 3:53 pm

      Thank you for sharing your method for cooking spaghetti squash.

      Reply
  3. Deborah Urich

    November 24, 2019 at 4:46 am

    I have put mine in the crock pot and it came out perfect.

    Reply
    • Vicky & Ruth

      November 24, 2019 at 10:47 am

      That's a great idea! We'll definitely give it a try. Thank you!

      Reply
  4. Johanna

    December 08, 2019 at 6:52 am

    so easy to follow thank you

    Reply

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We are Vicky & Ruth, authors of the vegan cookbook Tahini and Turmeric. Born and raised in a multicultural Jewish-Lebanese-Spanish household our culinary journey began in Barcelona, Spain where we learned from our family the rich flavors of Lebanon, Turkey, Israel, Morocco, and Spain. From our mother's fragrant Lebanese dishes to our grandmother's secret Sephardic Turkish specialties, our Moroccan friend's fragrant recipes, our sister's vibrant Israeli creations, and our neighbor's authentic Spanish fare, each dish was a key that unlocked new exciting yumminess.

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