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How to Cook Spaghetti Squash

September 10, 2024

Our spaghetti squash recipe uses a fool-proof way to cook spaghetti squash, whether you want an easy fall side dish or a low-carb main!

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halved, roasted spaghetti squash seasoned with salt and pepper being shredded with a fork

Today we’re sharing the absolute best way to cook spaghetti squash. Try swapping this delicious squash in as a lower-carb pasta replacement. Or, just top it with a little butter, salt and pepper and call it a delicious fall side dish. Our spaghetti squash recipe is foolproof and easy — we’ll walk you through it all, step-by-step.

spaghetti squash, salt, pepper and olive oil in prep bowls

How To Cut Spaghetti Squash

Spaghetti squash skin can be tough. That doesn’t mean that it’s terribly hard to cut spaghetti squash, though! Here’s how to cut spaghetti squash:

  1. Make sure you have a very sharp knife. It might seem counterintuitive but the sharper your knife is, the easier it’ll be to work safely.

  2. Grab a cutting board and, if it slips around on the counter at all, lay a slightly damp towel underneath it to keep it still and stable as you cut your squash in half.

  3. Cut off the stem end. Just slice off the stem and enough of the squash around it to create a nice, flat surface on one end of the squash.

  4. Turn the squash so that it’s standing on that flat surface. It should feel more stable now!

  5. Carefully cut the squash in half lengthwise, from the top down. Now you’re ready to grab a spoon and scoop out the seeds.

  6. You can use this same method to cut any squash (let’s be real — they are all kind of annoying to cut!) like butternut squash for our easy Roasted Butternut Squash.

a spaghetti squash cut in half with the seeds scraped out on a baking sheet

How To Cook Spaghetti Squash

  1. Crank the oven to 425° F. Yep, high heat means we’re roasting the squash! Nice, high heat as you bake spaghetti squash in the oven is one way we keep the finished dish from being watery.

  2. Brush the inside of your scraped out squash with a bit of olive oil. You’ll notice that we do not salt the squash yet! Salting it now might make the squash watery. Don’t worry — you’ll add salt later.

  3. Lay the spaghetti squash cut-side down on the tray.

  4. We roast our spaghetti squash for 40 minutes. Check for doneness by poking the inside with a paring knife. The squash is done when your knife slips easily into the squash.

  5. Now you’re ready to enjoy it as-is, or try making our ultra-hearty Spaghetti Squash with Creamed Spinach and Chicken!

oven roasted spaghetti squash seasoned with salt and pepper on a baking sheet
oven roasted spaghetti squash seasoned with salt and pepper on a baking sheet being shredded with a fork

Spaghetti Squash Serving Ideas

Swap in this yummy roasted spaghetti squash for the noodles any of these super easy homemade sauces:

oven roasted spaghetti squash with salt and pepper on a baking sheet.

Squash Your Fears! You, Too, Can Cook Spaghetti Squash!

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How to Cook Spaghetti Squash

  • Serves:  4
  • Prep Time:  5 min
  • Cook Time:  40 min
  • Calories:  91

Ingredients

  • 1 (4 to 5-pound) spaghetti squash, halved lengthwise, seeds removed
  • 1 tablespoon extra-virgin olive oil, plus more for greasing
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper

Method

  1. Preheat the oven to 425° F with a rack in the center position. Grease a rimmed sheet pan or large baking dish.

    spaghetti squash, salt, pepper and olive oil in prep bowls
  2. Brush the inside of the squash with the olive oil. Place the squash cut side down on the prepared sheet pan. Bake for 40 minutes, or until the squash is very tender.

    a spaghetti squash cut in half with the seeds scraped out and drizzled with olive oil, salt & pepper on a baking sheet
  3. Once the squash is cool enough to handle, flip the squash and, using a fork, scrape the flesh to release the spaghetti-like strands. Season with the salt and pepper.

    oven roasted spaghetti squash with salt and pepper on a baking sheet with hands using a fork to scrape some out

Nutrition Info

  • Per Serving
  • Amount
  • Calories 91
  • Protein 1 g
  • Carbohydrates 14 g
  • Total Fat 5 g
  • Dietary Fiber 3 g
  • Cholesterol 0 mg
  • sodium 182 mg
  • Total Sugars 6 g

How to Cook Spaghetti Squash

Questions & Reviews

Join the discussion below.

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  • Deb

    I have seen it suggested and demonstrated elsewhere that the squash be cut crosswise as opposed to lengthwise. Cutting crosswise is not only easier but also (counterintuitively) produces longer, more spaghetti-like strands. Interesting, right?

    Yes! I recently saw this as well. Either way will work.

  • Jenn

    This turned out so great! We had it with spaghetti sauce and it was delicious! Such a great swap for carbs!

    Thank Jenn, glad you liked it!