An easy tutorial with photos on how to roast spaghetti squash! Serve roasted spaghetti squash noodles with your favorite sauce, or try one of the many spaghetti squash recipes in this post!
Would you believe me if I told you one of the meals I crave the most is a steamy bowl of spaghetti squash with some form of protein and sauce?
I know, it may sound odd, but my Chicken Pesto Spaghetti Squash and my Spaghetti Squash Bolognese is my idea of a perfectly comforting meal.
During the fall and winter months, I find myself craving pasta in all forms, and love the idea of re-creating my favorite hearty pasta dishes using spaghetti squash in place of regular pasta noodles.
This pasta substitute is a lower-carbohydrate, more nutrient-dense option. Plus, I wake up the next morning feeling energized!
My first attempt at spaghetti squash was one of utter confusion, but after understanding the mechanics of the marvelous squash, it’s now one of the easiest things to make!
I figured if I had trouble figuring out how to tap into the magical land of the spaghetti squash, there had to be others in the same boat. For that reason, I decided to make a little step-by-step photo tutorial. Hopefully you find it helpful!
While you can absolutely microwave spaghetti squash for less time than cooking it in the oven, my personal opinion is roasting it is the best method for achieving the best texture.
The hardest part is cutting into the squash, but don’t worry. Everything you need for great success is right here in this article!
Be sure to watch the video in the recipe card below, or see the photos below for the step-by-step tutorial.
You can then make one of the many recipe ideas I have shared on this site (linked below).
Cooking spaghetti squash only requires three basic ingredients: spaghetti squash, cooking oil, and salt.
So let’s hop to it! Stay tuned at the end of this post for ideas on how to serve your spaghetti squash noodles.
How to Roast Spaghetti Squash:
Preheat the oven to 400 degrees Fahrenheit.
Note: You can microwave the whole squash for 2-3 minutes to make it easier to cut into. I don’t do this, but a number of readers have provided feedback that microwaving the squash first makes it easier to cut.
Place a cutting board on a flat surface and place the whole squash on top.
Carefully chop off the tip and tail using a sharp chef’s knife.
Cut the squash in half length-wise. To do so, stand the squash upright on a cutting board. Use your sharp knife to gently wiggle a straight line down the center.
Tip: Allow gravity to help you cut from top to bottom, and be very careful while cutting. Don’t force it!
I find gently, but firmly and carefully wiggling the handle of the knife up and down helps generate a little downward momentum, which aids in the cutting. Just take it very slow and make sure your appendages are out of the way!
Dull knives won’t get the job done, so be sure to use a chef’s knife, and be careful!
Scoop out the innards and seeds using a sturdy metal spoon. Get the spoon as close to the flesh as possible while you’re scooping so that the innards release easily.
Coat the flesh with olive oil or avocado oil and use your hands to smooth the oil over the full surface of the flesh. Sprinkle salt and pepper over each half.
Place both halves cut side down on a rimmed baking sheet.
Roast for 40 to 50 minutes, or until the flesh is very tender when poked with a fork. Note: You can adjust the bake time according to your personal taste. Roasting the squash for less time will result in al dente “noodles.” A longer cooking time results in softer noodles.
Using a fork, gently scrape the flesh on the inside of the squash, releasing the spaghetti-like strands. Do this to both spaghetti squash halves until you have collected all of the spaghetti noodles. Discard the skin of the squash.
Do note that some spaghetti squashes contain more water than others. For this reason, you may end up with excess liquid in your noodles. If you don’t prefer the moisture, simply use a colander to strain out the liquid.
Use spaghetti squash immediately in a recipe, or store it in an airtight container in the refrigerator for up to 5 days.
Enjoy it with a little butter, some meaty red sauce, parmesan cheese, and some fresh basil for an incredible meal!
Or make your own favorite recipes by replacing the pasta in your favorite dishes with spaghetti squash! In addition to making main dishes using spaghetti squash, you can also use it as a simple side dish.
Now we know how to cook spaghetti squash, what shall we do with it? There are many different ways you can serve spaghetti squash.
Try one of my favorite spaghetti squash recipes below:
What to Do with Spaghetti Squash:
- Creamy Sun-Dried Tomato Spaghetti Squash
- Garlicky Spaghetti Squash with Chicken, Mushrooms, and Kale
- Creamy Tahini Spaghetti Squash with Kale
- Spaghetti Squash Burrito Bowls
- Spaghetti Squash with Roasted Pecan Pesto
- Crispy Salmon Bowls with Pesto Spaghetti Squash
- Roasted Garlic and Kale Spaghetti Squash with Sun-Dried Tomatoes
- Mushroom Bolognese Spaghetti Squash Casserole
Health Benefits of Spaghetti Squash:
Spaghetti squash is a winter squash that has a subtle sweet flavor. In addition to being packed with dietary fiber, it is one of the tastiest ways of enjoying pasta alternatives.
High in Vitamin C, Vitamin B6, potassium, and manganese, these winter squashes pack a nutritious punch in spite of being low in calories and nearly fat-free.
A whole spaghetti squash that weighs about 2 pounds contains just 266 calories, including nearly 15 grams of dietary fiber and only 3 grams of fat.
Because this miracle vegetable is high in fiber, it is also very filling. Combine it with 30 grams of protein (or more) and you’re looking at satisfying comfort food! This is ideal for those looking to cut calories while still feeling full. Diet food at its finest!
If you follow a low calorie diet or a medically restrictive diet, spaghetti squash is an easy way of taking in nutrients while keeping meals low-inflammatory and easy to digest.
These easy, nutritious recipes will make you swoon! What is your favorite way of enjoying spaghetti squash?
How to Roast Spaghetti Squash
Equipment
Ingredients
- 1 large spaghetti squash
- 2 Tbsp olive oil or avocado oil
- kosher salt and fresh ground black pepper
Instructions
- Preheat the oven to 400 degrees F.
- If you'd like to make the squash easier to cut, microwave the whole squash for 2 minutes. This is an optional step and it's one I don't take.
- Use a sharp knife to chop the tip and the tail off of the spaghetti squash. Cut it in half length-wise, and scoop the seeds out of each half using a sturdy metal spoon.
- Rub about a tablespoon of olive oil over the flesh of each half. Sprinkle the flesh with salt and pepper.
- Place the squash cut-side down on a baking sheet.
- Roast the squash for 35 to 50 minutes or until fork tender. Note: For crunchy noodles, roast for 35 minutes. For al dente noodles, roast for 40-45. For tender noodles, roast for 50 to 55 minutes.
- When the squash is cool enough to handle, use a fork to gently scrape the flesh, releasing spaghetti-like stands. Do this until both halves of the spaghetti squash are scraped clean and place the โspaghettiโ into a large serving bowl.
- Note that some water will seep out of the โspaghettiโ โ in order to drain the water, allow the spaghetti to sit in a bowl (or fine colander) and use a slotted spoon to scoop it on plates.
- Serve spaghetti squash with your favorite sauce and parmesan cheese.
Video
Nutrition
This post contains affiliate links, which means I make a small commission off items you purchase at no additional cost to you.
I originally shared this recipe on December 30, 2013, I updated the photos and the information within the post to make it more helpful.
Easier way to cook is to poke a few holes in the squash & microwave for approximately 20 minutes., depending on the size. It should feel squshy soft when done & you can almost cut it with a butter knife.
I have made spaghetti squash a lot but never thought of cooking it this wayโฆ..15 minutes less cooking time in my oven and oh myโฆ..it was the consistency of pastaโฆโฆ.I made homemade sauce and meatballsโฆ.it was very goodโฆ.thank you for the tip!!!
I’m so happy you enjoyed it, Jason!! Thanks for the sweet note! ๐ xoxo
Hello there,
That’s a great article about how to roast spaghetti squash.
keep your good job.
great walk through and tips, especially when spaghetti squash gets far less attention these days than zucchini, thank you
My pleasure, Emily! xoxo
Thanks for all the ideas on ways to use it! I like to make it a dessert. I drizzle brown sugar and butter syrup over it.
Oooh I love that idea! Thank you for sharing! xo
thank you for the recipe. Came out perfect! Also, I saved the seeds, washed and dried them. Then I tossed them with a little olive oil and sea salt and baked on a cookie sheet in the lower shelf while the squash was baking. Baked about 6-7 minutes, then flipped them and 2 minutes again stirred and againone more time. Watch they donโt burn, and just lightly golden, yummy!
What a fantastic use of resources! I love the idea of roasting spaghetti squash seeds…I’ll do this next time I roast one ๐ xoxo
Great and lovely recipe. Iโm also trying to switch to a healthier lifestyle and started to mine for healthy recipes like yours. Also, I started a marathon training with SportMe, and I managed to get rid of some pounds. Your blog posts are super inspiring for me in this phase, thanks!
I baked the spaghetti squash. It was delicious! I actually like it better than traditional pasta.
These are such beautiful spaghetti squash recipes! I absolutely adore cooking it every now and then. Definitely have to try the burrito bowl recipe because it looks heavenly!
Thank you. Iโm going to try and cut it width wise. Iโm trying to start eating healthier and I hope this recipe gives me a new and better attitude towards spaghetti squash.
Look yummy! One of my favorite ROAST SPAGHETTI SQUASH, nice to see your recipe, easy to follow, will cook this for family this weekend. Thanks you!
One of my most favorite sides. Thanks for the recipe. I am off to indulge.
Can I use oil other than olive oil? I really want to try this recipe
Of course! I’d recommend avocado oil, algae oil, or almond oil in place of olive oil. xo
If you cut it in half in the middle rather than at the ends it’s not only easier to cut but then gives you the option to do 2 birdnest spaghetti squash portions that are great for presentation! After roasting just take a spoon and slowly ease out the entire nest from the skin.
With arthritic hands, I just poke holes and roast the whole squash at once, then cut thru the equator and use the tines of a fork to scoop it out!
While your squash is cooking make turkey soup from leftovers. Put the shred noodles in bowl and ladle soup over them. AWESOME ?
Oooooh that sounds tasty!! I love that idea! Thanks for sharing! xo