How To Cook Spaghetti Squash
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Don’t let the hard shell intimidate you — learn how to cook spaghetti squash in just a few simple steps!
Plate with cooked spaghetti squash on white wooden background, top view. Space for text
As the days get cooler and shorter, you’ll notice a variety of fall and winter squashes at the supermarket, from butternut to acorn to pumpkin. One of the most versatile is spaghetti squash, a medium-sized, oval-shaped squash with yellow skin that gets its name from the texture of the flesh after it’s cooked; it miraculously transforms into spaghetti-like strands that can be used as a low-carb, low-cal pasta alternative. The neutral flavor of spaghetti squash pairs nicely with a variety of sauces, from pesto to tomato sauce. Or you can just toss it with butter or olive oil, salt, and pepper. The strands are often mixed with other ingredients and eaten out of the shell as a “spaghetti squash boat” or baked into a comforting spaghetti squash casserole.
Spaghetti squash can be daunting to cook because it’s one of those unwieldy gourds you’re not quite sure how to go at, but don’t let the hard shell intimidate you! As long as you have a sharp knife, you’re in good shape. Below I’ll show you how to cook spaghetti squash in just a few simple steps.
What You’ll Need To Cook Spaghetti Squash
How to select spaghetti squash
A ripe spaghetti squash should be firm, heavy for its size, free of soft spots, and creamy to dark yellow in color. Also, the stem should be dry and firm. Spaghetti squash has a long shelf life and prior to cooking, can be stored in a cool dry place for up to a month.
Step-by-Step Instructions
Using a very sharp chef’s knife, cut a sliver off of the stem end of each squash (this creates a flat surface to cut the squash in half). 
Stand each squash upright on a cutting board, flat side down, and slice through them top to bottom, using your body weight to press the knife down, to cut each squash in half.
Using a soup spoon, scrape out the seeds and discard them.
Place the squash halves cut side up on the prepared baking sheet. Drizzle with the oil and sprinkle evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
Flip the squash halves so they are cut side down.
Roast for 40 to 50 minutes, or until the squash is golden brown underneath and tender when pierced with a fork.
Let sit until cool enough to handle, then use a fork to scrape out and fluff the strands. Now you know how to cook spaghetti squash!
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How To Cook Spaghetti Squash
Don’t let the hard shell intimidate you — learn how to cook spaghetti squash in just a few simple steps!
Ingredients
- 2 medium spaghetti squash (about 2½ pounds each)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 400°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil for easy clean-up.
- Using a very sharp chef's knife, cut a sliver off of the stem end of each squash (this creates a flat surface to cut the squash in half). Stand each squash upright on a cutting board, flat side down, and slice through them top to bottom, using your body weight to press the knife down, to cut each squash in half. Using a soup spoon, scrape out the seeds and discard them.
- Place the squash halves cut side up on the prepared baking sheet. Drizzle with the oil and sprinkle evenly with the salt and pepper. Flip the squash halves so they are cut side down. Roast for 40 to 50 minutes, or until the squash is golden brown underneath and tender when pierced with a fork. Let sit until cool enough to handle, then use a fork to scrape out and fluff the strands.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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I wash the outside of the squash, then put on a microwave safe dish and microwave on half power for one minute and check if a little softer, usually do it again for another half to one minute. Then let it cool a bit and it’s much easier to slice in half now! I have also washed the seeds and cooked like they’re pumpkin seeds! Yes and they’re so good, and tastier then the pumpkin seeds! As for cooking same method on pan but I spread the cut side with oo and sprinkle season salt or sometimes just s&p and then shred after cooking and add sauce of choice. And too with fresh grated Romano cheese.
My mother, the Queen of Shortcuts, taught me to microwave hard-shelled squashes for two or three minutes before cutting them in half. This makes the cutting, and the scooping of the seeds, much easier. Is there a reason why cutting the squash raw is better?
Hi Gail, It’s totally fine to microwave for a few minutes.