Here’s how to cook spaghetti squash…the right way! This roasted spaghetti squash recipe makes long, luxurious squash noodles.
Want to eat more veggies? Try spaghetti squash, the squash that masquerades as pasta! Spaghetti squash is an easy way to infuse even more nutrient-dense veggies into your life. This noodle-like vegetable is full of vitamins and fiber, and honestly: it’s just plain fun! Alex and I had been roasting spaghetti squash the standard way, but we just learned a trick that makes it even better. Here’s right way to make roasted spaghetti squash into long, luxurious noodles.
Got an Instant Pot? A pressure cooker cuts the time in half! Go to Instant Pot Spaghetti Squash.
How to cut spaghetti squash…the right way
What’s the right way to make roasted spaghetti squash? It starts with this tip: make perfect noodles by cutting the spaghetti squash in half width-wise instead of lengthwise. This is the opposite of the method you’ve probably seen for how to cut spaghetti squash! Here’s why: the strands of the spaghetti squash actually run around the width, not the length. So cutting it this way makes sure you’ll get the longest roasted spaghetti squash strands. Here’s how to cut a spaghetti squash:
- Use a small sharp paring knife. How could a small knife cut this large squash? This is actually the safest method because it helps to protect the knife blade from slipping, which often happens with a larger blade.
- Cut around the middle (not lengthwise!). To cut it, pierce the knife into the squash and swing down, making small slices around the squash until it breaks in half.
- Remove the seeds. Use the knife to cut around the seeds, then scoop them out with a spoon.
How to roast spaghetti squash: basic steps
Cutting the squash is approximately 90% of the effort it takes to make roasted spaghetti squash. Once you’ve got that down, cooking spaghetti squash is a breeze! Here’s what to know (or jump right to the recipe):
- Cut the spaghetti squash: Follow the instructions above.
- Rub with oil. Rub the cut sides of the squash lightly with olive oil.
- Roast at 400 degrees for 40 to 50 minutes. The squash is done when it’s tender all the way through when pierced with a fork.
- Scrape the squash into spaghetti strands. Allow the roasted spaghetti squash to cool slightly. Then use a fork to scrape out the squash into “spaghetti” noodle strands. Voila: beautiful squash noodles! But we’re not done yet…
Tip: drain for 10 to remove extra moisture!
This step is important! Once you’ve got those beautiful long spaghetti squash noodles, this 10 minutes will save you a big headache. Why?
- Spaghetti noodles have a lot of moisture right out of the oven. Serving these strands immediately can the sauce you serve it with extra watery.
- Draining it allows moisture to steam off. Instead, place the noodles in a colander or strainer and let them rest for 10 minutes. This allows extra moisture to steam off and also lets the texture set. Now, they’re ready to serve!
Ways to serve roasted spaghetti squash
You can season roasted spaghetti squash in so many ways. Sprinkle with simple salt and pepper and add a pat of butter, and it tastes fantastic. But here are many creative spaghetti squash recipes that go beyond the typical side dish. One tip to remember: if you plan to serve it as a main dish, make sure to pair with a filling protein or plant-based protein. Here are some of our favorite ways to eat spaghetti squash:
- Pesto: This Pesto Spaghetti Squash recipe seasons it with basil pesto and grated Parmesan cheese. Instant side dish!
- Marinara sauce: Serve this natural ‘pasta” is Spaghetti Squash Spaghetti! Top with your favorite marinara sauce.
- Casserole: Turn it into an Italian style casserole with cheese and pesto with this Spaghetti Squash Casserole.
- Pad Thai: Just like your favorite Thai takeout, but with squash! Try this fan favorite Spaghetti Squash Pad Thai.
- Mac and cheese: Turn this pasta-like veggie into comfort food with Spaghetti Squash Mac and Cheese.
- Bolognese sauce: Serve with a protein for a filling main dish. Use a meaty bolognese or this Lentil Bolognese Sauce.
This roasted spaghetti squash recipe is…
Vegetarian, gluten-free, vegan, plant-based, and dairy-free.Print
Here’s the right way to make roasted spaghetti squash in the oven! This method makes long, luxurious spaghetti “noodles”.
- 1 medium spaghetti squash (2–3 pounds)
- 1 teaspoon extra-virgin olive oil
- Kosher salt and fresh ground pepper
- Preheat the oven to 400 degrees Farenheit.
- Using a small sharp paring knife, cut the spaghetti squash around the middle width-wise (not lengthwise!). To cut, pierce the knife into the squash and swing down, making small slices around the squash until it breaks in half. Use the knife to cut around the seeds, and then scoop them out with a spoon.
- Rub inside with the olive oil. Place the halves on baking sheet cut side up, and roast 40 to 55 minutes (depending on the size and freshness of the squash), until tender all the way through when pierced with a fork.
- Allow the squash to cool slightly, then use a fork to scrape out the squash into “spaghetti” strands. Place the noodles in a colander or strainer and rest for 10 minutes to remove any extra moisture.
- Season with salt and pepper, or use in our Spaghetti Squash Spaghetti or Pesto Spaghetti Squash.
- Category: Essentials
- Method: Roasted
- Cuisine: Plant Based
Keywords: Roasted Spaghetti Squash, How to Roast Spaghetti Squash
More winter squash recipes
Winter squash is full of sweet flavor and nutrients like fiber, Vitamin C and Vitamin B (source). So why not eat more of it? There are so many different ways to eat this healthy vegetable; here are some of our favorite squash recipes:
- Roasted Delicata Squash This easy roasted delicata squash comes out sweet and tender every time.
- Instant Pot Butternut Squash Soup This soup is so easy to whip up in a pressure cooker, you’ll never use the stovetop again.
- Butternut Squash Pasta Everyone loves this butternut squash pasta! It’s covered in a creamy sauce blended with garlic, spices, and goat cheese.
Last updated: August 2020
About the Authors
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.