How to Cook Spaghetti Squash – Well Plated

Here’s how to cook spaghetti squash the absolute best way: roasted in the oven. Baked spaghetti squash yields tasty, fluffy noodles (never soggy!) that you can use in so many different ways!

Why Roasting Is the Best Way to Cook Spaghetti Squash

Spaghetti squash is budget-friendly, mild (key for serving kids), easy to prep, and versatile. Unfortunately, it’s also underutilized, and I think a big reason is people aren’t sure how to cook it. That changes today!

The best way to cook spaghetti squash is roasting. Here’s why:

• Fluffy and Tender. Baked spaghetti squash yields strands are tender, yummy, and pair well with just about any flavor. Some methods of cooking spaghetti squash yield water-logged “noodles” but roasting avoids this.
• Simple and Fuss-Free. Roasted spaghetti squash is easy! You don’t need to peel spaghetti squash to roast it. Plus, tou need little beyond oil, salt, and pepper.
• Tastier. As with Roasted Butternut Squash, roasting makes spaghetti squash caramelized and slightly sweet.

How to Cut Spaghetti Squash

The only hard part about roasting spaghetti squash in the oven is cutting it in half, and fortunately, with these tips, it’s not hard at all!

• The trick to cutting spaghetti squash is to start by trimming off the ends so that you have a flat base.
• Be sure to use a very sharp knife.
• Make sure your cutting board doesn’t slip.

1. Prepare. Grab a non-slip cutting board and your best chef’s knife.

2. Cut a Flat Base. Place the squash horizontally on the cutting board. Slice off the stem and base, creating two flat ends.

3. Stand It Up and Cut Vertically. Using one of the flat ends, stand the squash upright and slice it in half from top to bottom. If your halves are not perfectly even, don’t stress. Your squash will still turn out.

4. Remove the Seeds. Using a plain old kitchen spoon, remove the seeds and stringy parts.

How to Cook Spaghetti Squash in the Oven

Once your squash is cut in half, the hard part is over.

All you need from here is salt, pepper, olive oil, and about 40 minutes in the oven.

• Use this roasted spaghetti squash recipe any time a dish you are making calls for baked spaghetti squash.
• Whether you are seeking perfect al dente squash noodles, a fast side dish, or need it cooked for one of your favorite baked spaghetti squash recipes, after testing multiple methods, I can confidently report that this is the best way to roast spaghetti squash in the oven.

1. Oil and Season. Coat the insides of the squash halves with olive oil, salt, and pepper.

2. Place Cut-Side Down. Use a parchment-lined baking sheet for easy clean up.

3. Roast. Bake spaghetti squash for 35 to 40 minutes at 400 degrees F, until fork-tender on the inside and the outsides give when pressed.

4. Flip. The flesh side is now facing up.

5. Fluff. With a fork, gently rake the flesh to create the strands. ENJOY!

The Best Ways to Eat Spaghetti Squash

From excellent side dishes to pasta substitutes, and squash boats to casseroles, roasted spaghetti squash’s light, stringy texture works well with so many recipes.

Here are some of my personal favorite ways to enjoy it:

• Drizzled with some melted butter and a handful of fresh herbs (thyme, rosemary, or parsley would be fantastic, but you could use any herbs you have in your refrigerator).
• Sprinkled with brown sugar and cinnamon, which made roasted spaghetti squash my favorite vegetable as a kid.
• A classic dusting with salt and pepper and a drizzle of olive oil.
• With shredded Parmesan tossed on top for a stellar side dish, like Roasted Spaghetti Squash with Parmesan and Mushrooms.
• With marinara sauce, garlic, and served with Baked Turkey Meatballs.
• Served underneath Italian favorites like Baked Chicken Parmesan.

Favorite Spaghetti Squash Recipes

Properly cooked spaghetti squash is mild and versatile! Here are some of the best spaghetti squash recipes, all of which start with roasting spaghetti squash:

Storage Tips

• To Store. Refrigerate roasted spaghetti squash in an airtight storage container for up to 5 days.
• To Reheat. Rewarm baked spaghetti squash in a skillet on the stovetop over medium-low heat with a little olive oil or your sauce of choice.
• To Freeze. While you can freeze spaghetti squash, it may become very soggy once thawed. If you want to freeze leftovers, freeze them in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. (Though honestly, I’d avoid freezing if you can.)

More Tips for Perfect Spaghetti Squash

• Don’t Overcook! You know spaghetti squash is done when the flesh of the squash is fork-tender inside, the outsides are turning golden, and when you press on the outside of the squash, it gives a little. If you overcook the squash, it will be mushy. (Cooking a smaller squash? Be sure to check it a little earlier.)
• Easy On the Oil and Salt. Make sure you add salt and oil to your spaghetti squash before roasting, but don’t overdo it. Too much salt may draw out more moisture than you want, and excess olive oil can make baked spaghetti squash soggy.
• Don’t Add Water. While some recipes may call for a little water in the pan with the squash, I found that it roasts perfectly without it.
• Skip the Holes. You don’t need to poke holes in the outsides of your spaghetti squash before roasting.
• Halves, Not Rings. I also tested roasted spaghetti squash rings, but I prefer the simple cut-in-half from top-to-bottom method for roasting. The squash was quicker and easier to cut, and I preferred the texture of the squash strands that resulted too.