How to Cook Spaghetti Squash Perfectly

Spaghetti squash is one of my favorite veggies (it’s so versatile). The best way to cook spaghetti squash is in the oven. My easy method guarantees perfectly cooked squash that’s never soggy and tastes amazing.

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There are many ways to cook spaghetti squash, but the best way is to roast it in the oven (trust me). The squash has a better texture, isn’t soggy, and you can add flavor with herbs!

If you’ve never cooked spaghetti squash in the oven, it’s time to start. And while I love roasted spaghetti squash, I’ve also included my tips for cooking spaghetti squash in the microwave (just in case you are short on time).

Key Ingredients

• Spaghetti squash: Choose a firm spaghetti squash without any soft spots. It should feel heavy for its size. I’m also picky about the stem and like to choose squash with it still intact (look for it to be dry, short, and rounded).
• Olive oil or melted butter: You can skip the fat altogether, but a small amount helps the squash brown nicely. I rub about a tablespoon (or even less) of olive oil or melted butter all over the inside of the squash.
• Salt and pepper: Squash, especially mild flavored spaghetti squash, needs seasoning. I stick with a generous sprinkle of salt and pepper, but you can use seasoned salt or your favorite vegetable seasoning.
• Fresh herbs: We will roast our squash cut in half, with the cut side facing down. This means that we can sneak a few aromatics underneath. I love rosemary and thyme!

How to Cut Spaghetti Squash

You need to cut your spaghetti squash in half before cooking it. Don’t let spaghetti squash’s hard shell scare you! I’ve got the trick for cutting spaghetti squash safely (watch our video to see me do it).

Before cutting, I put half of a towel underneath my squash so it can’t roll around on me, and the other half sits underneath my hand to hold the squash in place.

Pierce a heavy chef’s knife into the middle of the spaghetti squash and cut it from stem to end, but don’t try to cut through the stem (it’s too tough).

Wiggle the knife out of the squash, then pull each half apart. The pulling force will release at least one of the halves away from the stem. Finally, scoop out the seeds (you can roast them like roasted pumpkin seeds).

How to Cook Spaghetti Squash in the Oven

Cooking spaghetti squash in the oven is easy! Start by rubbing the inside of the squash halves with olive oil or melted butter, then season with salt and pepper.

We will use a rimmed baking sheet when roasting spaghetti squash since it catches any liquid that falls away from the squash. Also, make sure you place your squash halves cut side down, which means all the excess moisture will drop away from the squash. If you were to bake the squash halves cut-side-up, the liquid would pool in the middle of the halves.

As you place the squash halves onto a baking sheet, sneak a few fresh herbs underneath them. Then, bake the spaghetti squash at 375°F until fork tender. The baking time will vary based on the size of the squash, but it should take around 40 to 50 minutes.

Shortcut: Cook Spaghetti Squash in the Microwave

If you are short on time, you can microwave spaghetti squash. I still prefer the results from cooking it in the oven, but I turn to the microwave when I need to cook spaghetti squash quickly. We did include this method in the video.

To microwave your spaghetti squash, cut it in half lengthwise, scoop out the seeds, and season with olive oil, salt, and pepper. Place the squash halves cut side down in a microwave-safe dish with about an inch of water. Microwave for 5 minutes, then cook in 2-minute intervals until a fork pierces it easily. Let cool before scooping out the squash strands.

Storing Cooked Spaghetti Squash

Roasted spaghetti squash lasts for one week in an airtight container in the fridge, or you can freeze it for six months. When freezing spaghetti squash, I like to divide it into individual portions. Thaw the squash overnight in the fridge before reheating.

Ways to Serve Spaghetti Squash

As I mentioned above, we love spaghetti squash around here. It’s a low-carb, low-calorie veggie that can be added to many delicious dishes. My favorite spaghetti squash recipe is this parmesan chicken with spaghetti squash.

You can also substitute spaghetti squash for noodles in many recipes. I often top roasted spaghetti squash with this homemade meat sauce or our easy red pasta sauce. You can even serve it next to these amazing Italian meatballs. Spaghetti squash is also lovely with a bit of butter and parmesan grated over the top.