Spaghetti squash is such a fun and often overlooked vegetable! Today I’m sharing my favorite way to cook it, along with a few helpful tips and recipe ideas.
I get a lot of questions about how to make spaghetti squash, so I decided to explain my go-to roasting method, plus a couple of tricks and a few of my favorite ways to use it.
How to Cook Spaghetti Squash
First, place the squash on a cutting board and carefully slice it in half lengthwise using a sharp knife.
Recipe Tip: If the squash is too hard to cut, you can soften it in the oven or microwave before slicing.
Option 1: Roast it whole. Prick the squash all over with a fork and bake at 400°F for about 10 minutes. This helps make cutting easier.
Option 2: Microwave it. Prick the squash with a fork and microwave it in 1-minute intervals until it’s soft enough to cut. Once softened, cut it in half and continue with the recipe. After cutting, scoop out the seeds with a spoon.
Next, lightly drizzle the inside with olive oil and sprinkle on a little salt and pepper. Adding too much at this point can make the squash watery, so just a light coating works best.
Place the halves cut side down on a baking sheet. Use a fork to poke a few holes in the skin, then put it into a preheated 400°F oven.
I used to make the mistake of roasting my squash too long—sometimes an hour or more. I thought it needed to be very soft for the strands to separate, but over time I learned that I prefer them more al dente and less mushy. Now I roast it for about 30 to 40 minutes. Your exact time will depend on the size of the squash and how hot your oven runs, and it can even vary from squash to squash. Adjust as needed.
When the squash is roasted and cool enough to handle, use a fork to scrape out the strands. I like to start from the edges and work inward, fluffing as I go. And that’s it! Add a little more salt and pepper, and serve it as a simple veggie side.
How to Cook Spaghetti Squash
This is my go-to method for getting perfectly firm, al dente spaghetti squash strands for side dishes or main meals. Cooking time will vary based on your oven and the size of the squash.
Ingredients:
- 1 spaghetti squash
- Extra-virgin olive oil
- Sea salt and freshly ground black pepper
Instructions:
- Preheat your oven to 400°F.
-
Slice the spaghetti squash lengthwise and scoop out the seeds and inner strands. Drizzle the inside with olive oil and season with salt and pepper.
-
Place the squash halves cut side down on a baking sheet and poke a few holes in the skin with a fork. Roast for 30 to 40 minutes, or until the outside is lightly browned and the inside is fork-tender but still firm. Timing will vary depending on the squash.
-
Remove from the oven and flip the halves cut side up. When cool enough to touch, use a fork to scrape and fluff the strands.