Your guide on how to cook spaghetti squash easily from scratch in the oven.
That's the simplest and most effortless option!
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What's Spaghetti Squash?
Spaghetti Squash is a winter squash variety and is just one of many squash varieties out there.
They come in yellow, orange and white variations and can grow to different sizes.
Spaghetti squash are harvested in fall, hence why they are called winter squash vs summer squash, which are zucchinis for example.
The squash is called spaghetti squash, because when cooked, the flesh appears like long pasta strings.
How to cook Spaghetti Squash in the oven?
There is nothing easier then cooking spaghetti squash. The approach is the same one as a whole butter nut squash.
We roast them as a whole cut into two in the oven. The flesh is then spooned out when cooked through.
Here is how it's done in an overview. The recipe is located at the bottom of the post.
Step 1
Cut your spaghetti squash into two. Use a large sharp knife for that and work yourself carefully through the squash.
Spoon out seeds.
Make some cuts into the squash or poke into it to help it get cooked through faster.
Step 2
Season with salt and black pepper and drizzle some oil over it.
Rub it in with your fingers.
Step 3
Prep a sheet pan with parchment and place cut spaghetti squash side face down on the parchment.
Bake for about 40-60 mins at 400 Fahrenheit/ 200 Celsius. (cooking time depends on size).
Fluff it with a fork and take out into a dish.
Seasoning Options
This recipe includes basic ingredients but you can add some more seasoning if you like. Here are some ideas:
- fresh garlic chopped
- thyme
- oregano
- cumin and coriander
- curry powder
Uses and Serving Ideas
We just love to serve our cooked spaghetti squash as a side dish with other main course meals.
But, it has so many other wonderful uses and you definitly want to explore some options!
Here are some ideas on what to make of your roasted spaghetti squash.
- Stuffed with ground beef, sausage, or other meat ore veggies
- served up with shrimp scampi
- in a casserole dish such as an enchilada bake
- layered into a lasagna
- as part of a meat sauce such as bolognese or a vegetarian option such as a marinara, carbonara, or pesto
- served up with meatballs
- for breakfast with hashbrowns
- turned into fritters
- add it to a soup
- mix into a chicken alfredo
- prepare a burrito bowl with it
- make a spaghetti squash mac and cheese
- get rid of excess waters and turn into a salad
FAQs
The cooking time depends on the size of your spaghetti squash. The total time usually takes about 40-60 minutes. Start out with 40 minutes and check if it's cooked through and soft. Take it back to roast a little longer if it's not cooked through.
Most spaghetti squash are yellow when ripe but you can eat them too when they are white. Green ones might need a little longer on the vine to ripen fully.
Cooked squash will last for about 3-4 days in your fridge if stored in an airtight container. Make sure to get rid of excess waters that the squash is leaving before storing. It shouldn't be watery.
Yes, you can! Just remove the fleshy stuff from the seeds and roast them in a pan or oven as you would roast other pumpkin seeds. OR keep planting again.
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📖 Recipe
Baked Spaghetti Squash Recipe
Ingredients
- 1 Spaghetti Squash medium to large
- ½ Teaspoon Salt
- Black Pepper pinch
- 1 Tablespoon Olive Oil
Instructions
- Preheat your oven to 400° Fahrenheit/ 200° Celsius.
- Cut off squash stem and discard. Cut spaghetti squash into two halves. The vegetable is hard so work your way gradually through the squash with a large knife.
- Spoon out the seed pulp.
- Make some cuts or poke into your squash. That way your squash will cook through better.
- Season with salt and black pepper. Sprinkle olive oil over the squash. Rub seasoning and oil into your squash.
- Prepare a sheet pan with parchment paper and place your squash cut side face down.
- Bake at 400° Fahrenheit/ 200° Celsius for about 40-60 minutes. Check after 40 minutes if it's done or not and bake some more until done. The cooking time depends on the size of your squash. Avoid over cooking because it gets soggy.
- Take out when done and fluff it up with a fork. Place the squash into another contaiener..
- Serve it up as is as a side dish or use further in another recipe.
It will taste like whatever ingredients you put on it. By itself, spaghetti squash is insipid. I find it unpleasant, but I generally dislike any stringy squash. For me, it's a waste of garden space. YMMV