How to Cook Spaghetti Squash?

Spaghetti squash is such a delicious, underrated vegetable. Here are some pointers, recipes, and our preferred cooking method to help you cook the tastiest squash. Because we got so many questions about how to cook spaghetti squash, we thought we should share our go-to technique for roasting it, some tips, and some of our favorite recipes. First, cut it in half lengthwise. Next, take out the seeds. The interiors should then be lightly brushed with olive oil, and salt and pepper added. Adding too much at this point makes the Squash a little soggy, so a drizzle and a tiny sprinkle of salt will do.How to Cook Spaghetti Squash

How to Slice your Spaghetti Squash in Half?

The walls of spaghetti squash are thick, making it challenging to cut through. You’ll need a nice, non-slip cutting board and a sharp chef’s knife. To hold your cutting board in place, set it down on a paper towel or kitchen towel that has been mildly dampened. You must first establish a level surface to cut through the Squash securely. What I do is as follows: (see the video below for visuals, and be careful)

First, place the Squash on the cutting board horizontally. With your non-dominant hand, firmly grasp the Squash. Keep your hand a few inches away from where you’ll be slicing because we’ll cut off the tip-top and bottom edges. Cut off the top with a chef’s knife with your dominant hand. Once more, maintaining your hand safe from the blade, turn the Squash 180 degrees and cut off the bottom.

Place the Squash’s most comprehensive end against the non-slip cutting board. We now have a secure position to slice—beginning from the top cut downward. Never place your hands near a knife or in a dangerous situation.

How to Cook Spaghetti Squash?

Here is the ideal method for preparing spaghetti squash! Slice it in half, remove the seeds, rub some salt and olive oil, and roast cut-side down in the oven. Just soft and delectable spaghetti squash, no muss, no bother! You may easily bake four halves (2 squash) at a time on a large baking sheet; the recipe provides two baked squash halves (1 squash total).

There is no more wonderful food if you follow a low-carb diet than spaghetti squash. It is pretty simple to prepare, and there are countless ways to cook with it. Cut your squash in half lengthwise to begin. This is undoubtedly the most challenging step in creating spaghetti squash, but with a good chef’s knife and some perseverance, you should be able to manage.

Before using a chef’s knife, use a sharp paring knife to score an outline around the Squash where it will be cut in half if you need a little visual assistance. Take the seeds out. Don’t discard them yet, though! Spread them on a baking sheet, season with salt and chili powder, and roast for a salty snack.

Salt and pepper the sliced sides after drizzling them with olive oil. On a baking pan, turn the squash cut-side down. Please place it in a 40-minute bake at 400 degrees. Your Squash’s size will determine how long it takes; it might even take an hour. If the Squash has been baking for 40 minutes and you’re still unsure if it’s done, take it out and poke the sliced side with a fork.

It is prepared when the spaghetti-like strands easily separate from the skin. If not, bake it for 5 to 10 minutes while keeping an eye on it. Keeping a tight watch on the Squash is essential because over-roasting can result in soggier “spaghetti.”



  1. Heat the oven to 400 degrees Fahrenheit before preparing the spaghetti squash. Line a big, rimmed baking sheet with parchment paper for simple cleanup.
  2. Cut off the spaghetti squash’s top and bottom ends with a sharp chef’s knife. Slice the Squash in half by carefully cutting through it from top to bottom while holding it upright on a firm surface.
  3. To remove and discard the spaghetti squash seeds, use a large spoon. Apply one teaspoon of olive oil to the interior of each squash half and rub it in, adding more if required. Squash interiors should be lightly salted and peppered before being cut-side down on the preheated baking pan.
  4. Bake for 40 to 60 minutes, or until the interiors can be readily penetrated with a fork and the sliced sides turn golden. Naturally, small Squash will be finished sooner than giant Squash!
  5. When the Squash has finished baking, use a fork to fluff the interiors to resemble spaghetti. as desired, serve.

How can you Prepare Spaghetti Squash without Making it Mushy?

Use parchment paper or a silicone baking sheet to line a baking pan. Place aside. Wipe off the extra salt and water with a different clean towel. When the Squash is fork-tender but not mushy, place the rings on the prepared baking sheet and bake for 25 to 30 minutes in the preheated oven. This is a mistake, in my opinion, as the added water and lower temperature result in watery, steamed spaghetti squash rather than sweet, roasted spaghetti squash, especially if the Squash isn’t sliced in half to allow the moisture within to escape.

Sprinkle salt over the Squash’s raw flesh before laying it cut side down on several layers of paper towels and letting it stand for 20 to 30 minutes to absorb some of the moisture before cooking. The paper towel will absorb the moisture that the salt removes from the air. Before cooking, give the food a cold water rinse. Scoop out the pulp and seeds. Squash should be placed cut-side down in a 9×13-inch microwave-safe dish. Fill the container with water until it is half an inch deep. 12 to 15 minutes on high power in the microwave will make the skin pliable enough to puncture with a fork.

How Long does it Take for Squash to be Cooked?

A 17-minute cooking time for the Squash in an Instant Pot includes 10 minutes for the pot to reach pressure and 7 minutes of cooking time. The time needed to roast the squash in the oven is roughly cut in half. Depending on your schedule, this can be the ideal choice to speed up the meal preparation process. Depending on the size of the Squash, bake for 35 to 60 minutes, or until fork soft (easily pierced with a fork). With a big spoon, carefully remove cooked Squash from the skin after allowing it to cool slightly.

Water should be heated in a pot—Boil the Squash for 5 to 6 minutes, or until it is tender to the fork. To determine whether an item is done, taste it. Squander and season. Start by using the point of a sharp knife to cut numerous broad cuts through the skin. This encourages the air to escape while your Squash warms up, preventing an explosion when you microwave it. The skin of the Squash should then be softened in the microwave for a further 3-5 minutes on high to make it easier to chop.

Is Spaghetti Squash Healthy?

Like other squash family members, the spaghetti squash is rich in vitamins and nutritional value. According to Czerwony, “you’re receiving loads of vitamin C, vitamin B6, betacarotene, and fiber.” Additionally, it contains antioxidants, which Czerwony believes are beneficial for various causes. Further, using spaghetti squash as a low-calorie substitute in meals like a gratin, casseroles, lasagna, or pasta dishes may aid in weight reduction because it only has 42 calories per cup (155 grams). Spaghetti squash is a fantastic addition to a diet for losing weight because it is low in calories and high in fiber.

A great pasta substitute is spaghetti squash. It’s simple to prepare, contains fewer calories and carbs, and is high in fiber and other vital nutrients. Cooked spaghetti squash contains 10 grams of carbohydrates and 40 calories per cup. Squash is a game that allows you to run continuously since you have to strike the ball at all times, and therefore, you have to keep moving. Squash is ideal for weight loss because you can burn many calories with this running activity effortlessly.

What Temperature should Spaghetti Squash be Cooked at?

How to Cook Spaghetti Squash from the Food Network Kitchen, as seen on Food Network. 2. Raise and chop. For about 25 minutes, bake at 400 degrees F until fork-tender, and the oven to 350 degrees. Spray cooking oil in a medium baking dish. Spaghetti should be prepared on the package until it is al dente. Drain and set aside. In the meantime, heat oil in a large skillet over medium heat. When a fork easily pierces the flesh of the Squash to the peel, it is ready. Additionally, the meat will easily separate into spaghetti-like strands.

You may also check it right away by tasting it; if the noodles are still a little crunchy for your preference, return the Squash to the oven for an additional 15 to 20 minutes. Depending on the Squash, spaghetti squash “noodles” may be a little watery or crunchy. They distinguish themselves from conventional spaghetti, in my opinion, because of their somewhat crispy texture. I enjoy the surface, but you might be surprised if you were expecting ordinary spaghetti noodles.

Can Spaghetti Squash be Eaten Raw?

However, they could also make you pretty unwell if you’re not careful. Squash may contain the poison cucurbitacin E, which, when consumed by humans, can result in toxic squash syndrome, also known as cucurbit poisoning (not to be confused with toxic shock syndrome). The skin and soft seeds are both completely edible, and they can be eaten raw or cooked and are occasionally called “soft shell squash.” Unlike winter squash, which has hard seeds and a rigid shell that must be removed, the entire Squash can be eaten.

Zucchini and Yellow Squash are the most popular summer squash. You’ll eventually need to chop the spaghetti squash in half because the edible portion is inside that tough skin. Czerwony advises cooking the Squash first because it can be quite a struggle even with a good, sharp knife. The “toxic squash syndrome” is a term used to describe the toxicity linked to eating foods high in cucurbitacins. In 2018, two ladies in France who consumed a soup prepared from bitter pumpkins experienced nausea, vomiting, diarrhea, and hair loss weeks later.


This is how I always prepare spaghetti squash strands for use in veggie sides and main dishes that are wonderfully al dente. The exact timing will vary based on the temperature of your oven and the size of your Squash.

When roasting my Squash, I used to overcook it, and I now only roast it for 30 to 40 minutes instead of an hour or longer. I’ve realized that I like my strands to be more al dente (and less mushy) over the years and that the one-hour mark was too lengthy.

At first, I thought the Squash had to be extraordinarily tender and fork-delicate for the strands to “spaghetti.” Of course, the size of your Squash and the temperature of your unique oven will significantly impact the timing. Change the cooking time for each Squash to consider this.