How to Cook Spaghetti Squash -a faster method that yields long spaghetti-like strands while delivering the BEST texture in the shortest amount of time. A perfect low-carb substitute for pasta or a simple side dish. Versatile, highly nutritious, and easy to cook!
I am certain of nothing but the holiness of the heart’s affections, and the truth of imagination.~ John Keats
In the squash world, spaghetti squash is in a class of its own. It is actually a gourd with a shell that is quite hard and though not toxic, you really don’t want to eat the rough fibrous peel. The inside of the spaghetti squash is where the magic happens.
When it is cooked the interior turns into thin ribbony spaghetti strands. Hence, the name.
My friend Alli, showed me this amazing technique for roasting spaghetti squash. Rather than slicing the whole squash in half lengthwise, it is actually much easier to cut into rings width-wise.
The cool thing that I recently learned about spaghetti squash is that the strands grow circular width-wise in the spaghetti squash. When you cut a spaghetti squash with the grain vs. across the grain- you’ll get longer spaghetti-like strands.
What we love about this technique:
Cutting and roasting the spaghetti squash in widthwise rings results in:
- long spaghetti-like strands
- much faster cooking times
- reduction in excess moisture -giving the spaghetti squash a more roasted flavor and lovely texture!
Check out the links below for delicious recipes using spaghetti squash!
Ingredients Needed For Roasting Spaghetti Squash
- spaghetti squash
- olive oil
- salt & pepper
How to Roast Spaghetti Squash
Step one: How to cut Spaghetti Squash
Preheat oven to 400 F.
On a cutting board, cut the spaghetti squash into 1 inch widthwise slices with a sharp chef’s knife. Cutting the squash this way yields long spaghetti-like strands and makes the cooking time much faster!
Expert Tip:
If your knife is not wanting to go through the shell, make a few small incisions with a paring knife in a circle around the exterior of the squash shell, then with a chef’s knife follow the knife nicks. This will make it easier to break through the shell and cut a straight line.
Scoop out the seeds and inner strands with a spoon, a serrated grapefruit spoon works great here. (The seeds are edible and can be cleaned and roasted!)
Step two: Season
Brush both sides of the squash rings with olive oil and sprinkle with salt and pepper. Lay out on a baking sheet lined with parchment paper.
Step three: Bake!
Place in the oven and bake spaghetti squash for 15 minutes.
Flip the squash rings over and bake for 15 minutes more.
While still on the tray, pick apart the squash with a fork, separating the strands out from the peel.
Spaghetti squash is now ready to eat and use in recipes.
Roasted spaghetti squash will keep in the fridge for 4 days.
Can you freeze spaghetti squash?
Yes! Allow to cool completely and freeze in an airtight container for up to 6 months.
Frequently Asked Questions:
- Can you eat the skin of spaghetti squash? It will not harm you though it is not recommended as the texture is rough, brittle, and not appetizing.
- Is spaghetti squash healthy? Yes! Although most winter squash can be high in starch, spaghetti squash is unique as it is more like a vegetable than starch, low in calories and carbs! Spaghetti squash is a nutrient-dense healthy vegetable that is low glycemic, aids in digestion, high in fiber, potassium, B vitamins, vitamin A.
- What goes well with roasted spaghetti squash? Spaghetti squash is very adaptable. The neutral taste takes on spices, and a variety of flavors pairing well with many ethnic seasonings. You can flavor it much like you would rice or pasta. Or keep it simple with olive oil, butter, and salt and serve as a side dish (a little maple syrup is yummy!).
- What does roasted spaghetti squash taste like? Spaghetti squash has a very mild neutral flavor with just a touch of sweetness. The texture varies depending on how long you cook it. This spaghetti squash recipe yields a tender yet slightly firm al dente texture that holds up well to reheating and saucing.
Ways to season spaghetti squash:
From savory to sweet, spaghetti squash is adaptable! It goes great with Italian, Greek and Indian dishes. Substitute in your favorite pasta recipe. Try it topped with:
- Simple Oven-Roasted Tomato Sauce
- Fresh Basil Pesto (Nut-Free)
- Poblano Pumpkin Seed Sauce
- Preserved Lemon Gremolata
- Butter, salt and maple syrup.
Other Spaghetti Squash Recipes You’ll Like:
- Roasted Spaghetti Squash w/ Eggplant Puttanesca
- BBQ Spaghetti Squash Sliders
- Roasted Spaghetti Squash with Mushrooms, Garlic & Sage
- Enchilada Stuffed Spaghetti Squash
- Savory Mushroom Crepes with Spaghetti Squash and Sage
Enjoy!
~ Tonia
Print
How to Roast Spaghetti Squash
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 3-4 cups cooked 1x
- Category: vegetables
- Method: Bake
- Cuisine: American
- Diet: Vegan
Description
This recipe for How to Cook Spaghetti Squash is a faster method for cooking Spaghetti Squash that yields long strands making a perfect low carb healthy substitute for pasta. Versatile, highly nutritious and easy to cook!
Instructions
- Preheat oven to 400 F.
- Cut the spaghetti squash into 1 inch widthwise slices with a sharp chef’s knife. (If your knife is not wanting to go through the shell, make a few small incisions with a paring knife in a circle around the exterior of the squash shell, then with a chef’s knife follow the knife nicks. This will make it easier to break through the shell and cut a straight line.). Scoop out the seeds and inner strands with a spoon.
- Brush both sides of the squash rings with olive oil and sprinkle with salt and pepper. Layout on a baking sheet with parchment paper. Place in the oven for 15 minutes. Flip the squash rings over and bake for 15 minutes more. Or until softened enough to fork apart.
- While still on the tray, pick the squash with a fork, separating the strands out from the peel.
Notes
Refrigerate cooked spaghetti squash up to 4 days.
Freeze in an airtight container up to 6 months.
Nutrition
- Serving Size:
- Calories: 51
- Sugar: 2.8 g
- Sodium: 90.9 mg
- Fat: 2.9 g
- Saturated Fat: 0.5 g
- Carbohydrates: 7 g
- Fiber: 1.5 g
- Protein: 0.6 g
- Cholesterol: 0 mg
ABSOUTELY DELISH!!!
Great!
I find simply throwing the entire squash (any squash) directly into the hot oven, on a cooking tray, is the easiest way to not cut my fingers trying to get through tough skins. The squash is moist, and easily separates from the seeds and skin. I suppose if you’re looking for drier spaghetti squash, this may not be the best method for that! 🙂
I hear you Deb. This is a great option for cooking the spaghetti squash much faster and surprisingly this method is not dry at all!
This is a revelation. I always got wet strands when I cooked it the usual way—meaning my squash left a drippy residue in whatever dish I was making. Very unappetizing. This produced fluffy, dry, perfectly textured strands. But my 1-inch rings took 30 minutes, not 15. Thanks for the insider technique!
So glad you learned something new! I will note the recipe on the time-the squash will cook differently depending on how fresh, how it was grown etc.
Any thoughts / suggestions about throwing the circled spaghetti squash on a Blackstone grill?
I like the idea and think it’s worth a try. Grease grill and squash well. Please let us know how it turns out.:)
Cooks quicker than just cutting the squash in half and strands of the squash are prettier.
So much easier, and faster, than cooking the squash in halves. Thank you for posting such a great time-saver!
Great to hear Janet!
I’m not gonna lie, cutting through the tough shell was challenging but your suggestion was helpful. The results were supreme and my family loved the squash in place of pasta. We paired it with my husband’s marinara. Voila! Dinner was served.
Great to hear Anna!
My husband suggested I try using my electric knife to cut through the tough shell. Worked like a charm. Had 2 cut into rings in no time and already in the oven!
OH Brilliant!
Why didn’t I think of this? 🙂 Much faster! Hoping for spaghetti squash from Farmer’s Market tomorrow.
Ha! I totally agree, what took me so long? Let us know how it goes.
This is a great tip! I love spaghetti squash and will cook it more often with your suggestions here. Thank you!
Great Robin! Let us know what you think.
I’m excited to try this method as I eat a lot of spaghetti squash — usually covered with your Carrot Miso Sauce (which is divine) and roasted vegetables.
Excited to hear what you think Robin!