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!

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:

  1. long spaghetti-like strands
  2. much faster cooking times
  3. 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!

spaghetti squash

Ingredients Needed For Roasting Spaghetti Squash

  • spaghetti squash
  • olive oil
  • salt & pepper

How to Roast Spaghetti Squash

cut sides of spaghetti squash into rounds

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!)

squash rounds on a sheet pan

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.

separating strands from the roasted spaghetti squash

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.

 

roasted squash

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.

Learn How to Cook Spaghetti Squash -a faster method for roasted Spaghetti Squash that yields long spaghetti-like strands with better texture.

Frequently Asked Questions:

  1. 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.
  2. 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.
  3. 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!).
  4. 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:

Learn How to Cook Spaghetti Squash -a faster method for roasted Spaghetti Squash that yields long spaghetti-like strands with better texture.

Other Spaghetti Squash Recipes You’ll Like:

Learn How to Cook Spaghetti Squash -a faster method for roasted Spaghetti Squash that yields long spaghetti-like strands with better texture.

Enjoy!

~ Tonia

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How to Roast Spaghetti Squash

  • Author: Tonia | Feasting at Home
  • 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!


Ingredients

Scale
  • 1 large spaghetti squash
  • 23 teaspoons olive oil
  • salt & pepper to taste

Instructions

  1. Preheat oven to 400 F.
  2. 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.
  3. 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.
  4. 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

Keywords: how to cook spaghetti squash, roasted spaghetti squash, baked spaghetti squash, how to cut spaghetti squash

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Comments

  1. So much easier, and faster, than cooking the squash in halves. Thank you for posting such a great time-saver!

  2. 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.

  3. Why didn’t I think of this? 🙂 Much faster! Hoping for spaghetti squash from Farmer’s Market tomorrow.

  4. This is a great tip! I love spaghetti squash and will cook it more often with your suggestions here. Thank you!

  5. 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.