Spaghetti Squash Recipes

I get so many questions about how to cook spaghetti squash, so I thought I’d share my go-to method for roasting it, a few tips, and a couple of my favorite spaghetti squash recipes.

Next, drizzle the insides lightly with olive oil and sprinkle with salt and pepper. I find that adding too much oil and too much salt at this stage makes the squash a bit watery, so a light drizzle and a light sprinkle will do.

Then, poke a few holes in the skin of the squash with a fork and place it cut side down on a baking sheet. Pop it in a pre-heated 400°F oven.

A mistake I used to make was roasting my squash too long. I used to roast it for an hour or longer, but now I roast it for 30 to 40 minutes. I initially thought the squash needed to be super soft and fork tender in order for the strands to “spaghetti,” but over the years I’ve learned that I prefer my strands to be more al dente (and less mushy), and that the 1 hour mark was too long. Of course, the timing will entirely depend on the size of your squash and the heat of your particular oven. It can also vary from squash to squash, so adjust your cooking time accordingly.

Once it’s roasted and cool enough to touch, use a fork to scrape the strands. I like to start from the outside and work my way in, fluffing them up as I go.

That’s it! Season it with more salt and pepper and serve it as a simple veggie side. Or incorporate it into your favorite spaghetti squash recipes. Here are two of mine (pictured below): Spaghetti Squash with Chickpeas and Kale and Lemon Pesto Spaghetti Squash.

How to Cook Spaghetti Squash

This is my go-to method for creating perfect al dente spaghetti squash strands to use in vegetable sides and main dishes. The exact timing will vary depending on the heat of your oven and the size of your squash.

Prep: 5min

Total: 40min

Yield: 2 to 4

Ingredients:

• 1 spaghetti squash
• extra-virgin olive oil
• sea salt and freshly ground black pepper

Instruction:

1. Preheat the oven to 400°F.
2. Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.
3. Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a litte bit firm. The time will vary depending on the size of your squash. I also find that the timing can vary from squash to squash.
4. Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.

How to Cook Spaghetti Squash

How to bake roasted spaghetti squash in the oven. Never soggy! Use this easy method for any favorite baked spaghetti squash recipe. The BEST!

Prep: 10min

Total: 50min

Yield: 2

Serving Size: 1 (of 2)

Nutrition Facts: servingSize 1 (of 2), calories 118 kcal, Carbohydrate 22 g, Protein 2 g, Fat 4 g, Saturated Fat 1 g, Fiber 5 g, Sugar 9 g

Ingredients:

• 1 medium spaghetti squash (about 2 pounds)
• 1 teaspoon extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Instruction:

1. Bake the squash: Preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with parchment paper. Grab a large, sturdy chef’s knife and a cutting board that doesn’t slip.
2. Lay the squash down horizontally on the cutting board. Using a very sharp, sturdy chef’s knife, trim off the stem and base end of the spaghetti squash so that you have a flat side on each end.
3. Stand the spaghetti squash upright on the larger of the two ends, and carefully cut it in half lengthwise from top to bottom. Scoop out the seeds and stringy insides. You can discard the seeds or save them to roast later.
4. Drizzle the cut sides of the squash with 1/2 teaspoon olive oil each and then sprinkle the salt and pepper over the halves. Rub lightly to evenly coat the insides of the squash.
5. Place the squash cut-side down on the prepared baking sheet. Do not press any holes in the squash.
6. Bake for 35 to 40 minutes, until the squash is just fork-tender on the inside, lightly browned on the outside, and the skin gives a little when pressed on the outside (be careful, it is hot!). If your squash is very large, it may be as long as 50 minutes or so, but don’t let the squash overcook or your strands will be soggy.
7. Flip the squash over.
8. With a fork, fluff to separate the strands. Enjoy topped with butter and herbs, a sprinkle of brown sugar, or in any recipe calling for baked spaghetti squash (see blog post above for suggestions).

HOW TO COOK SPAGHETTI SQUASH | easy roasted spaghetti squash recipe

FAQ

What is the best way to eat spaghetti squash?

1. Bolognese. Top the strands with any meat sauce or with tomato sauce and meatballs.
2. Pad Thai. Instead of noodles, stir-fry the squash in any pad Thai recipe.
3. Kugel. Add the squash to kugel in place of the noodles.
4. Squash and cheese. …
5. Fried squash. …
6. Salad. …
7. Frittata. …
8. Toasts.

What goes well with spaghetti squash?

• 1 – Garlic Butter Shrimps.
• 2 – Steak Chili.
• 3 – Stuffed Portobello Mushrooms.
• 4 – Vegetable Stew with Dumplings.
• 5 – Broccoli Cheddar Soup.
• 6 – Meatballs and Gravy.
• 7 – Tofu Stir Fry.
• 8 – Chicken Tikka Masala.

Can diabetics eat spaghetti squash?

How much healthier is spaghetti squash than pasta?