How to Cook Spaghetti Squash

The weather is turning chilly, so today I’m sharing the absolute best way to cook spaghetti squash. Try swapping this delicious squash in as a lower-carb pasta replacement, or just eat it because it tastes DELICIOUS as an easy fall side dish.

My spaghetti squash recipe is foolproof and easy and I’ll walk you through. When I went gluten free, this became my favorite thing to serve instead of pasta with bolognese, and I also love to eat it loaded with creamed spinach and chicken. 

How To Cut Spaghetti Squash

Use this same method to cut any squash (let’s be real — they are all kind of annoying to cut!) like butternut squash.

1. Start with a very sharp knife. The sharper your knife is, the easier it is to work safely.
2. Stabilize your cutting board by placing 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 to create a nice, flat surface on one end of the squash.
4. Stand the squash on that flat surface. It should feel more stable now!
5. Cut the spaghetti squash in half lengthwise, from the top down.
6. Scoop out the seeds.

How To Cook Spaghetti Squash

See the full recipe card below for more detailed instructions. 

1. Crank the oven to 425° F. High heat is one way to keep baked spaghetti squash from being watery. 
2. Brush the inside of the squash with olive oil. Do not salt the squash yet! Salting it now will make the roasted squash watery. 
3. Lay the spaghetti squash cut-side down on the tray. 
4. Roast for 40 minutes. 
5. Check for doneness by poking the inside of the spaghetti squash with a paring knife. The squash is done when your knife slips easily into the squash.
6. If you want to serve it in a “spaghetti” way, take a fork and scrape the flesh of the squash into spaghetti-like strands. 

Serving Suggestions

• Serve spaghetti squash as a simple, healthy side with any classic mains, like roast chicken or baked salmon! 
• If you want to dress it up a little, top it with a little salted butter and black pepper, or a dusting of Parm, just like you would roasted acorn or butternut squash. 
• Serve it as a swap for pasta, topped with any of your pasta favorites. I’ve enjoyed it with alfredo sauce, vodka sauce, marinara and this rich and creamy mushroom sauce for a majorly autumnal meal. 

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