How to Cook Spaghetti Squash (The Best Way)

This is hands-down the best way to cook spaghetti squash. You cut it into rings, roast it up and the result is long, pasta-like strands that aren’t watery!
Contents
What is Spaghetti Squash?HOW TO COOK SPAGHETTI SQUASH VIDEO Ingredients Needed For Cooking Spaghetti Squash How to Cut Spaghetti Squash Brittany’s Tips For Cutting Spaghetti Squash!Step by Step Process for Cooking Spaghetti Squash Other Ways To Cook Spaghetti Squash (that aren’t quite as good)1. Bake/Roast 2. Microwave 3. Instant Pot Ways to Use Spaghetti Squash How to Store Frequently Asked Questions More Vegetable Recipes to Try

Let’s talk about how to cook spaghetti squash! Everyone has this to-go method, but I’ve been singing the praises of my ring method for years and I’m convinced that it’s the best way to cook spaghetti squash. You get get perfectly roasted (and flavorful) noddles every time and the best part is that the noodles aren’t watery!

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What is Spaghetti Squash?

Let’s back wayyy up… what the heck is spaghetti squash? It’s a yellow, oval shaped squash that is in season in the fall and winter months. When cooked, you can shred the insides into long, noodle-like strands. Hence the name: spaghetti squash. The texture is a tiny bit more fibrous than pasta, but makes a great substitute for regular spaghetti noodles like in this spaghetti squash baked feta pasta.

HOW TO COOK SPAGHETTI SQUASH VIDEO

Ingredients Needed For Cooking Spaghetti Squash

You don’t need much for cooking spaghetti squash, just a few simple ingredients.

spaghetti squash – you’ll need one medium/large spaghetti squash
olive oil – for roasting
salt and pepper – for seasoning

How to Cut Spaghetti Squash

First thing first, before you even get to the cooking part, you have to cut it. I’ll be honest and say I don’t love cutting spaghetti squash, but it’s so much easier if you have a large, sharp knife. We have a Shun chef’s knife that I love.

When it comes to which way to cut spaghetti squash there are two main ways – widthwise and lengthwise. I used to cut my squash lengthwise all the time until I realized that the squash’s strands run horizontally in circles around the inside of the squash and if you cut it widthwise into rings you get longer spaghetti strands. And the rings help reduce moisture as well so the squash isn’t watery after it’s done roasting.

Of course, there are certain recipes (like my spaghetti squash lasagna bowls and spaghetti squash tuna noodle casserole bowls) that require cutting the squash lengthwise, but I prefer cutting it widthwise if I’m not making bowls!

After cutting, spaghetti squash is really simple to cook!

Brittany’s Tips For Cutting Spaghetti Squash!

Use a sharp knife: This is key! Make sure you’re using a large, sharp knife when cutting spaghetti squash.
Soften it first: If you don’t have a sharp knife or your squash is too hard to cut, you can use a fork to poke a few small holes in the squash and then microwave it for about 5 minutes to soften the squash a bit and make the process a little easier.
Use a sturdy cutting board: Make sure to use a cutting board that is sturdy and doesn’t have a tendency to move around while cutting.

Step by Step Process for Cooking Spaghetti Squash

Step 1: Slice ends off the squash, then cut widthwise into rings. Try to make the rings about the same size, around 1½ inches thick.

Step 2: Use a spoon to scrape out the seeds and place squash rings on rimmed baking sheet. Use hands to coat each ring with a little olive oil, salt and pepper.

Step 3: Bake at 400°F for 30-40 minutes, flipping rings once about 15 minutes in.

Step 4: Allow to cool for about 15 minutes, then peel the skin away and separate the strands into long spaghetti noodles using a fork.

Other Ways To Cook Spaghetti Squash (that aren’t quite as good)

Like I’ve mentioned, the ring method is my favorite way to cook spaghetti squash, but there are certainly other ways to cook it that might come in handy depending on how much time you have and what equipment you have access to.

1. Bake/Roast

Roasted Whole: This method might be the easiest, because the prep is so minimal, but I don’t love this method because it takes a long time and the squash is sort of steamed which results in wet/watery strands. Preheat your oven to 375°F degrees. Use a knife to prick a few holes in the squash. Place on a rimmed baking sheet and bake for about 1 hour and 20 minutes (flipping half way through). You’ll know the squash is done when it feels tender when pierced with a knife. Let squash cool before cutting it open, scooping out seeds and separating the strands.

2. Microwave

This is my least favorite option, but if you’re in a pinch you can use your microwave to cook spaghetti squash. Slice your squash in half, lengthwise or widthwise. Scoop out the seeds and place the cut side down in a microwave-safe dish. Fill the dish with about 1 inch of water. Microwave on high for 10-12 minutes or until you can press into the skin fairly easily. Remove and let cool for about 15 minutes and then use a fork to scrape out/shred the inner part, making “spaghetti noodles”. Just note that your squash will be cooked but it will likely be watery and won’t have as much flavor as roasted spaghetti squash.

3. Instant Pot

If you happen to have an Instant Pot and want to try this method, check out my post for how to cook spaghetti squash in the Instant Pot.

Ways to Use Spaghetti Squash

There are so many different ways to enjoy cooked spaghetti squash! You can serve it plain as a side with just a little salt and pepper, use it as a pasta substitute or make a casserole with your favorite veggies, sauce and protein of choice. Here are some ideas for you to try:

How to Store

To store: Place any leftover cooked squash in an airtight container and store in the fridge for up to 5 days.
To freeze: Let the squash cool completely then transfer the noodles to freezer-safe bags. To prevent the squash from freezer burn, you’ll want to squeeze as much air as possible out of the bags.
To reheat: I’ve found that the best way to reheat leftover spaghetti squash is either in the microwave or over a skillet on the stovetop. Just heat until warm throughout.

Frequently Asked Questions

Is spaghetti squash healthy?

I’d say yes! Spaghetti squash is low in calories, containing about 42 calories in one cup cooked. It also contains a small amount of carbohydrates, 10 grams, and a good amount of fiber, 2.2 grams or 9 percent of your daily needs. When substituting spaghetti squash for pasta you can save about 170 calories and 30 grams of carbs in a one cup serving!

What does spaghetti squash taste like?

Don’t hate me for this answer, but it doesn’t really have a ton of flavor. Although, I do think it has a little bit of sweetness to it. It is amazing as a sub for pasta because it lets whatever sauce you’re using shine. You can get crazy with your sauce flavorings and know that the spaghetti squash will truly be a base and not impart too much flavor.

Can I freeze cooked spaghetti squash?

Totally! Just let the cooked squash cool completely before transferring the noodles to freezer-safe bags. To prevent the squash from freezer burn, you’ll want to squeeze as much air as possible out of the bags.

The squash should keep for up to 7-8 months in the freezer. When you’re ready to use your squash you can transfer from the freezer to the fridge to thaw until you’re ready to reheat, but if you don’t have time to thaw the squash, that’s okay — frozen spaghetti squash can be reheated quickly in the microwave, a steamer basket or even sautéed on the stovetop.