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How to Cook Spaghetti Squash in the Oven (Quick!)


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With its tough outer skin and rounded shape, preparing and cooking spaghetti squash can be intimidating.But don’t worry – I’ll tell you How to Cook Spaghetti Squash in the Oven (Two different ways!) so it’s perfect every time. Roasted or Roasted Spaghetti Squash Using these two methods is surprisingly fast and will become your staple autumn meal!along with zoothis is one of my favorite vegetarian noodles.

What is spaghetti squash?

Spaghetti squash is a type of butternut squash (along with acorn squash, butternut squash, and pumpkin) is known for its spaghetti-like strands in its meat. It’s also rich in fiber, manganese, vitamin C, and antioxidants, making it a nutrient-dense food. The sticky texture of this vegetable makes it the perfect pasta substitute in your favorite comfort food!

Why You’ll Love This Baked Spaghetti Squash Recipe

  • Perfect fork tender noodle texture (not watery or too crunchy!)
  • Roasted, comforting flavor with optional caramel rim
  • Simple, common ingredients
  • Less cooking time than most roasted spaghetti squash recipes
  • Naturally low carb and gluten free
  • 2 ways to do it – whole or cut in half!
  • Easy-to-use alternative to traditional pasta
Roast the shredded spaghetti squash on a plate with a fork.

Ingredients and Substitutes

This section explains how to choose the best ingredients for roasted spaghetti squash, what each ingredient does in the recipe, and substitution options. See recipe card below for measurements.

  • Whole Spaghetti Squash – Find a firm, medium-sized squash (about 4-6 pounds with no cracks or soft spots. Larger squash or smaller squash will need to adjust the cooking time up and down, but you can use the doneness indicator below to make sure Done right.
  • olive oil – You only need this ingredient if you are roasting spaghetti squash cut in half. I used extra virgin olive oil, but you can use any neutral cooking oil you like, such as avocado oil.
  • sea ​​salt – Like any other roasted vegetable, cooking spaghetti squash with salt brings out the flavor.
Ingredients for How to Cook Spaghetti Squash in the Oven.

How to Cut Spaghetti Squash

For a deeper roast flavor and shorter cooking time, slicing the squash before roasting is the way to go. Tough skin can make this difficult, so here are the best ways to make it easier:

  1. Fraction. Place the squash on a cutting board and use a paring knife to poke holes around the squash, where you want to cut (see photo below).
  2. cut. Use a large, sharp chef’s knife to cut along the score line.
  3. Remove seeds. Scrape the seeds with a spoon.
Spaghetti squash score on a cutting board.
Scoop out the seeds of the pumpkin.
Tip: The length of the strands depends on the direction you cut the squash.

Tip: The length of the strands depends on the direction you cut the squash.

The long strands in the spaghetti squash are actually perpendicular to the length of the squash. If you want longer shredded spaghetti squash, the key is to cut it in half crosswise (as in the photo above), not lengthwise! When you cut long runs, you cut the strands shorter.

  • Advantages of longitudinal cutting: That way you get nice, stable spaghetti squash boats. If you cut it short, it can be difficult to serve the recipe with shelled spaghetti squash noodles because the stem side doesn’t always balance upright.
  • Advantages of transverse cutting: You get longer strands that you can spin around the fork more easily.

How to Cook Spaghetti Squash in the Oven

This section shows how to bake spaghetti squash (2 different methods) with step-by-step photos and details on the technique. See the recipe card below for full instructions.

My best tip for the Baked Spaghetti Squash recipe is a higher temperature for less time. Plus, higher temperatures reduce the steaming effect, which means better flavor.

How to Roast a Whole Spaghetti Squash:

This method requires no preparation, so there’s no need to laboriously try to cut through tough skin. However, roasting the whole spaghetti squash will steam the threads, so they will develop a milder flavor.

  1. pierce. Poke a hole in the pumpkin skin with a sharp knife skin-peeler. (This helps the hot steam escape so it doesn’t explode.)
  2. bake. Cook the squash until the skin is pierced with very slight resistance from a knife.
  3. Finish. Let the squash cool enough to handle, then slice, scoop out the seeds, and loosen the threads with a fork. Season with salt.
Whole spaghetti squash pierced on a cutting board.
Insert a knife into the cooked squash.
Roasted spaghetti squash cut lengthwise on a cutting board.

How to Roast Spaghetti Squash Cut in Half:

Half-baked spaghetti squash produces a richer roast flavor and cooks faster, but is harder to prepare because it requires cutting through the tough skin.

  1. piece. Score the squash vertically or horizontally to your liking (see note above). Cut completely and scoop out the seeds. Drizzle with oil and season with salt.
  2. bake. Cook until the knife is inserted deep into the skin with very little resistance.
  3. Finish. Cool, open side down for 10 minutes, or until cool enough to handle. Then loosen the strands with a fork.
Squash cut sides open on a baking sheet.
Cut the pumpkin in half with the knife inserted.
Roasted spaghetti squash cross-cut on a cutting board.

How long does it take to cook spaghetti squash?

The cooking time for spaghetti squash in the oven depends on whether you bake it whole.Whole Roasted Spaghetti Squash requires 30-45 minutes at 425°Fwhile a spaghetti squash roasted and cut in half takes 25-30 minutes at 425 degrees Fahrenheit. Most spaghetti squash recipes use a lower temperature, which takes longer than these ranges.

Tip: Because pumpkins vary in size, use a knife to check for doneness.

Tip: Because pumpkins vary in size, use a knife to check for doneness.

Knives inserted into the skin should only be used with one small resist.

  • Signs of undercooked spaghetti squash: The knife is difficult to penetrate the skin or has a lot of resistance. If you stop cooking too soon, the strands will be crunchy rather than tender.
  • Signs of overcooked spaghetti squash: The knife enters the skin with little resistance, and the skin may begin to loosen its structure. If you overcook the squash, the shredded squash will deform and become mushy.

Storage Instructions

  • Shop: Place cooked spaghetti squash in an airtight container (with or without skin) and store in the refrigerator for 5-7 days.
  • Reheat: Heat the squash (outside the shell) in a low power microwave or 350°F oven until heated through.

Can you freeze spaghetti squash?

Cooked spaghetti squash freezes well, but it needs to drain off excess moisture first so it doesn’t get soggy after thawing. Cool shredded squash completely, transfer to a colander with a plate or bowl underneath, and refrigerate for 12 hours before transferring to a freezer-safe container. Can be stored for up to 8 months. Thaw in the refrigerator before use.

Use a fork to pick up the shredded spaghetti squash.

Sauce with Roasted Spaghetti Squash

Now that you’ve learned how to roast spaghetti squash, you can serve it with all your favorite spaghetti sauces! Try these simple ideas (or keep it simple with butter, garlic, and parmesan!):

Easier Spaghetti Squash Recipe

I have a lot Spaghetti Squash Recipe — It’s great for casseroles, pasta, and more! Here are some of my favorite dishes to prepare with oven-roasted spaghetti squash.

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How to Roast a Whole Spaghetti Squash

  1. Preheat oven to 425°F (218°C).line one bakeware with foil or parchment,If needed.

  2. Pierce spaghetti squash with sharp skin-peeler.

  3. Put the squash on the baking sheet.Baked in the oven approx. 30-45 minutes, turned over halfway through. It is done when the skin is easily pierced with a knife. The knife should be able to go fairly deep with very slight resistance.

  4. Remove spaghetti squash from oven.let it cool at least 10 minutes before slicing. Cut spaghetti squash in half crosswise for longer low-carb noodles, or lengthwise for shorter noodles.

  5. Scoop out the seeds, then use a fork to release the strands. Sprinkle with sea salt to taste, then toss with your favorite sauce (or simply olive oil) and serve.

How to Roast Spaghetti Squash Cut in Half

  1. Preheat oven to 425°F (218°C).line one bakeware and defeat And lightly apply grease.

  2. Cut spaghetti squash in half with a sharp chef’s knife. To make it easier, use a paring knife to cut where you want to cut first, then slice. Cut the longer low-carb noodles horizontally, or cut the shorter ones lengthwise. Dig out the seeds.

  3. Lightly drizzle the inside of both halves with olive oil. Season with sea salt.

  4. Place spaghetti squash halves on a lined baking sheet, cut side down.Baked in the oven 25-30 minutes, until the skin is easily pierced with a knife. The knife should be able to go fairly deep with very slight resistance.

  5. Remove spaghetti squash from oven.let it cool at least 10 minutesopen side down.

  6. Use a fork to release strands. Toss with your favorite sauce, or simply season with more sea salt.

recipe notes

Serving Size: 1 cup

See the post above for tips and tricks when baking spaghetti squash!

nutrient content

Amount per serving. Serving Sizes in Recipe Instructions Above.

Calories 63

fat 2.4 grams

protein 1 g

total carbohydrates 11 grams

net carbs 8.6 grams

fiber 2.4 grams

sugar 4.5 grams

Nutrition Facts are provided as a courtesy. Have questions about the calculation or why you get different results?see our nutrition policy.

© Copyright Maya Krampf for Wholesome Yum. Please do not screenshot or copy/paste recipes to social media or websites. We want you to share the link with the photo. 🙂

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