How to Cook Spaghetti Squash

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Halved roasted spaghetti squash on a baking sheet

If you’ve ever wondered how to cook a spaghetti squash, you’ve come to the right place. Let me show you how with this step-by-step tutorial!

You’ll have ready-to-eat spaghetti squash on the table in less than hour.

Using an ice cream scoop to remove seeds for our tutorial on How to Roast Spaghetti Squash

It all starts by halving your squash and scooping out your seeds, which I love to do with an ice cream scoop for efficiency.

Three halves of spaghetti squash with seeds removed

Then, it’s into the oven to roast. You can either go for an oil-free version with some water added to the pan for moisture, or – my preferred – brush the inside with a little oil and sprinkle of salt and roast in a 400-degree oven for 45 minutes or until fork tender.

Using a fork to remove strands from a perfectly roasted spaghetti squash

Then it’s the fun part! Use a fork to make “spaghetti noodles” out of the squash, at which point it’s ready to enjoy with a little olive oil, vegan parmesan cheese, and sprinkle of salt and fresh herbs, Easy Vegan Pesto, or red sauce!

For more recipe ideas, check out my Spaghetti Squash Lasagna and Pesto Spaghetti Squash Pasta. This would also sub well for pasta in my Simple Vegan Meatballs, Vegan Roasted Red Pepper Pasta, and Simple Chickpea Bolognese!

If you try this recipe, let us know by leaving a comment and rating below. And don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!

Plate of spaghetti squash pasta made using our tutorial on How to Roast Spaghetti Squash
Swirling spaghetti squash strands on a fork

How to Cook Spaghetti Squash

An easy, step-by-step tutorial on how to cook spaghetti squash. The perfect base for things like lasagna, pasta dishes, soups, and more!
Author Minimalist Baker
Perfectly roasted spaghetti squash made with our How to Roast Spaghetti Squash Tutorial
5 from 38 votes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Course Helpful How-to
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 3-4 Days


  • 1 large spaghetti squash (2 small spaghetti squash can be subbed per 1 large)
  • 1 Tbsp oil
  • 1 pinch sea salt


  • Preheat oven to 400 degrees F (204 C) and line a large rimmed baking sheet or baking dish with parchment paper or foil.
  • Carefully halve spaghetti squash lengthwise using a sharp knife. I find the best way to do this is inserting the very tip of a very sharp large knife into the side of the squash (lengthwise) and push it all the way through to the other side. Then rock the knife back and forth to cut one half all the way through, then repeat on the other side.
  • Use an ice cream scoop (or sharp spoon) to scrape out the seeds and most of the stringy parts.
  • Brush the interior with oil and sprinkle with a little salt. Place cut-side down on baking sheet. Roast for 45 minutes, or until a knife easily pierces the skin and flesh. Remove from oven and set aside.
  • Note: For a more moist squash, omit the oil and instead add just enough water to cover the bottom of your baking sheet or baking dish and bake at 400 degrees F (204 C) until a knife easily pierces the exterior – about 35-45 minutes.
  • Once slightly cool, flip squash flesh-side up and use a fork to scrape out the strings. For ideas on how to use your spaghetti squash, see the text links above!



*Nutrition information is a rough estimate for a squash yielding ~6 cups calculated with oil and salt, and without additional toppings / garnishes.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 93 Carbohydrates: 15 g Protein: 1.5 g Fat: 4 g Saturated Fat: 0.6 g Polyunsaturated Fat: 0.65 g Monounsaturated Fat: 2.51 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 60 mg Potassium: 272 mg Fiber: 3.3 g Sugar: 5.9 g Vitamin A: 255.75 IU Vitamin C: 8.14 mg Calcium: 48.9 mg Iron: 0.81 mg

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  1. Lisa K says

    Perfect, easy-to-follow recipe! I added some EVOO and later will add some homemade tomato sauce for a delicious, nutritious add-on to dinner! Thank you.

  2. The Vegan Goddess says

    Thank you for this guide! You guys rock! I am going to try one of your recipes on here with spaghetti squash and needed to brush up on the basics. I appreciate that you include tips like this.

  3. Sue says

    Very simplistic recipe and so yummy.
    I use infused olive oil, this time, smoked olive wood and Madagascar black pepper. You can also place a garlic clove under it when you roast(bake) it.
    I cook for the week as I work away from home, how to keep it from getting mushy after a day or 3? Suggestions? Aside from under cooking?

  4. Elizabeth Sudman says

    Came out delicious with truffle oil! I saw the comment below where they cut it the short way – great idea! Going to try that for longer noodles. I do wonder how it comes out of the freezer?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yum, that sounds amazing, Elizabeth! We find that after freezing and reheating it becomes mushy.

  5. Lucie Johnson says

    I followed the instructions, and this recipe worked perfectly.
    One modification: I cut the squash the short way (don’t think I could have managed in the other direction), the “noodles” are longer that way, so that may be an additional advantage.
    I used olive oil and a bit of salt. I also sprinkled oregano.
    My squash took a little over an hour to cook at 400º. Perhaps it takes a bit longer to cook when cut that way.
    I ate some with a bit of olive oil, salt and oregano. Yummy. I will have 4 more portions in my freezer…

  6. Betsy says

    For folks (like me) who have trouble cutting the raw squash in half, here’s the method I use: Pierce the spaghetti squash multiple places with a fork; place in a baking pan with about 1 inch of water; bake (uncovered) at 375 degrees for 1 hour; remove from oven and allow to cool enough to handle; then cutting the squash in half is very easy.

  7. Laurie says

    The timing & temperature is perfect on this method. The only thing is changed was placing the halved squash on the sheet cut side UP. I tried down 1st time & it very effectively steamed it instead of baking it without adding water. Cut side up gave it a slight brown on edges& a beautiful nutty flavor

  8. Sherry says

    I always put a couple cloves of garlic, coated with olive oil, under each half. They can be mashed and added to sauce or used for other recipes.

  9. Mary says

    I’m glad I found this recipe because many other versions instruct to cook the squash whole and that didn’t seem right to me. The only difficult part here is safety halving the squash. Otherwise the method was easy and gave great results.

    I wanted to dry out the strands a bit and achieve some more browning, so I spread the strands on a fresh rimmed pan, sprayed some olive oil and salted, then roasted another 15 minutes.

    I used the strands in a rip-off of a Deborah Madison recipe: added chopped thyme, then grated Gruyere cheese, then seasoned bread crumbs (with butter, garlic powder, s&p, and more thyme). Baked until browned and melted. I loved it!

      • Clare says

        The first time I made this I didn’t like it at all. So I decided to google how to cook a spaghetti squash. I’m so glad I found your site. I absolutely love it now. It’s great with just olive oil and salt and pepper. I’ve added broccoli and carrots to it which was yummy and spaghetti sauce with lentils. I can’t wait to try other toppings. Thanks for sharing.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Yay! We’re so glad you stuck with it and now enjoy it. Thanks so much for sharing, Clare! xo

  10. Briana says

    I can’t wait to try this! Can you tell me which rack to roast this on? (I can use either a square oven-safe glass dish or a metal one if that makes a difference.) Thank you! (And thank you for posting the tutorial on how to search the page for answers to similar questions.)

  11. Patti says

    thank you for the recipe. Came out perfect! Also, I saved the seeds, washed and dried them. Then I tossed them with a little olive oil and sea salt and baked on a cookie sheet in the lower shelf while the squash was baking. Baked about 6-7 minutes, then flipped them and 2 minutes again stirred and againone more time. Watch they don’t burn, and just lightly golden, yummy!

    • Dad who cooks says

      I prefer 425, maybe just my oven. I almost always pair with bolognese sauce, so easy to hide a ton of veggies for the kids, topped with parmesan cheese.

      I used the seeds as starts and looking forward to growing our own. Thanks for the easy straight forward recipe

  12. Ajewel says

    I’ve made this before but always forget how-to’s so that it doesn’t get mushy–this is a great, easy to follow set of instructions with the most important part of it being how to distinguish
    between softer and firmer spaghettis finish. Much obliged! I make it with more than a dash of salt and also pepper with olive oil–sometimes infused oils like truffle, garlic or hot pepper. YUMMMM!

  13. Kathleen Murphy says

    I made this today & it turned out fantastic. I plan on using it with vegan homemade vegan Swiss Cheese shreds & Italian seasoning & garlic as a side dish to Chickn Parmesan.

  14. Roxann Buell says

    Thank you for Spaghetti Squash recipe !!!
    1st time on here, I see you have Vegan Recipes which I’m only a month into, and I’m 68 !!!
    Love the Animals is why. Anyway, I really could use some good tasting recipes for it…could you help me please ? Thank you !!! ?

  15. Mon says

    Great recipe, simple and easy to modify as needed (for more moist or more crunch). It’s my go-to! It’s so good with just a tad of butter mixed in at the end after scraping out with a fork, and some fresh black pepper. Yum! I’ve served various veg meatballs on top with marinara sauces, but personally I like it best plain as a side! Just some butter and pepper.

  16. Susan says

    I cook it in the morning either in the over or microwave. “String” it into a casserole and let cool so moisture comes out. Reheat prior to putting my spaghetti sauce on it. Mix in a wee butter and garlic w/ s & p. Delicious, that’s how my husband prefers it and very low carb. Then you don’t feel bad having a piece of crusty bread and salad with it. Yum

  17. Diana says

    Loved it! Made spaghetti for the rest of the family and made this for myself. Topped it with some ground Turkey. Delicious! Didn’t feel like I was missing out at all!

  18. Liz says

    I made this last night following your directions although I used grape seed garlic infused oil with a little salt and it was delicious. It wasn’t as spaghetti like but that could have been because I’ve had it a few days. I’m eating the other half with a marinara sauce this evening. Thanks for your delicious help❤️

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the sweet note and lovely review, Liz. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  19. Jennifer Breidel says

    I followed the instructions to cut the squash. I used EVOO and a pinch of sea salt. I baked them in a 400 degree oven, cut side down, for 55 minutes. It was delicious.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Jennifer! We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much!

  20. Linda Crumley says

    Easy and delicious. Our dinner was unexpectedly delayed, so it cooked an extra 45 minutes. Other than blackening the top edge of the squash (which I had oiled and placed facedown on foil), it survived the wait very well.

    Just add spaghetti sauce and consume! Yum.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Linda. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  21. Elena says

    This was my first spaghetti squash experience. I made it exactly as directed and then sprinkled it with a bit of oregano, pepper and parmesan cheese after shredding. Delicious!

  22. Debbie Lynn says

    I’ve used this recipe several times, works great but as others have mentioned I think a lot has to do with the individual squash. Lately I have been making a “taco squash” While the squash is baking, I fry up some cut up onion, bell pepper (whatever color you like) and jalapeno pepper, then brown some lean ground turkey in this mixture (like taco filling). Also add Taco seasoning to taste/salt and pepper (Trader Joe’s has a great taco seasoning in small packets called TACO MIX). I use about 1/2 packet. Then when the squash is done, I scrape the inside keeping the “noodles” in their squash boats, top with a pile of the cooked meat, cover with shredded mexican cheeses and then put back in the oven at 350 for about 10 minutes or when the cheese is all yummy and gooey! Serve with salsa, sour cream and cilantro! Delish! One large squash can feed 4 people, just cut into quarters after baked (before adding the meat mix), use fork to make the noodles and bake with cheese. Great as leftovers too.

  23. Lynda J says

    My first try preparing a spaghetti squash and it was a complete success!! Great instructions. The only challenge was getting it cut in half – whew that was tough!

  24. Judy Fisher says

    While roasting (according to your recipe), in a large frying pan, saute 1 diced purple onion in 1 Tablespoon olive oil until carmelized. Then add 2 minced cloves of garlic, saute for a minute, add 2 small diced zucchini until lightly brown. Then add 1 can of diced tomatoes with its liquid or 1 cup of cherry tomatoes cut in half and continue cooking for a few minutes. Add any spices you would like, such as basil, oregano and/or thyme. Cover with lid to keep warm. When the spaghetti squash cools a little, scrape the strands into a bowl and then add it to the tomato mixture, stirring until mixed. Cook for a few minutes until heated through. Can add chicken broth to moisten for more of a sauce. Enjoy!

  25. Emily A says

    I added some freshly minced garlic in the oil before I brushed the inside of the squash. Amazing!! Even my teenagers loved it!

  26. KB says

    Made this last night and it was good. I like quick and no fuss. I find that a grapefruit spoon is great for removing seed in any squash. Enjoyed the squash with butter and salt and pepper and with warmed up spaghetti sauce but can see lots of uses. Thanks

  27. Duane A Nichols says

    I liberally brush the inside of the squash with butter and bake as directed. Once done I flip the squash cut side up, sprinkle with brown sugar and bake for an additional 5 to 8 min.
    Super yummy and the kids love it!

  28. ElleinAZ says

    I don’t ever cut my squash first. I just hate doing it! #easilyfrustrated

    I just pop the whole thing on a cookie sheet and slow roast for an hour at 400.

    Keeps it nice and moist, too.

    I agree that the strands just vary depending on the squash…can’t always tell what you’re gonna get :/

  29. Samm says

    I was skeptical at first because i have never made this before. Thank you so much these instructions were perfect. I used this recipe as the base then added a black bean and veggie medley tomato sauce on top. Excellent will be doing this again! Check out her chickpea bolognese as well.

  30. KELS says

    Easy and turned out great! Using the ice cream scoop to clean out the inside is genius. Thanks for that handy tip! Topping mine with vegan stroganoff tonight. :-)

    • Nona Fries says

      I agree about the ice cream scoop! Made the whole seed removal so much easier! When looking for recipes I often find the Minimalist Baker to be the “go to”.

  31. Janae says

    I just don’t want mushy noodles.. I’ve tried this method and still have a hard time. I want a spaghetti like texture! Please help!

  32. Ace Adams says

    I love to split mine, brush with melted butter and drizzle the inside with maple syrup then a sprinkle of salt. Roasted top side up for about an hour on 400 degrees….enjoy!

  33. Jessica Jurado says

    I’ve so sick of boring, unseasoned, boiled spaghetti squash, and never understood the appeal. Thank you for sharing this recipe! I did your recipe just as you instructed, with these variations: I used grapeseed oil and pink Himalayan salt, but slathered the flesh with crushed garlic (Christopher Ranch brand). After I took it out of the oven, I drizzled rosemary infused olive oil over it and worked it into the “noodles” with a fork. It was HEAVENLY!

    (Side note: your cookbook is on my Christmas wish list. You never disappoint!)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your yummy modification, Jessica! xo

  34. Julia Lagrua says

    I’ve many times made spaghetti squash cut side up with no water (less mushy) and cut side down in water ( mushy) and the issue of crunchy or “undercooked” strands has more to do with the individual squash, it’s age, moisture content etc. which is not something you can tell before cooking. I’m not vegan and will sometimes mix pasta and spaghetti squash together to lighten the amount of simple carbs in the dish and it works well.

  35. Bec says

    No where in the recipe does it say to distinctively place the cut side face down. I had to look for it in the comments, you are supposed to put in an oven pan: either water or brush the spaghetti squash in olive oil after you remove the seeds (brush the spaghetti strands with oil) and salt the squash. This would be a clear and concise method. But I am giving you only two stars for in-completion. It was a good squash. I would also advice to put in a vodka sauce heated up on the stove or a regular tomatoe sauce, add it to the squash and it as spaghetti straight out of the squash! Yum! Yum! Yum! if you don’t mention the marinara, folks will be missing out!

  36. Niferbu says

    I made this tonight with a few little tweaks… I brushed the cut halves with olive oil and minced garlic for added flavor. Once done, I placed the strands directly back into the same casserole dish in a nice even layer. I then switched oven to broiler and placed for additional 10 minutes, stirring halfway through. Delicious!

      • Sonya Duncan says

        Thank you for sharing how to roast Spagetti squash, I roasted one (a small one) for the 1st time this evening and it was delicious. Tried some by itself and some with spaghetti sauce, both we deilous !! ?

  37. kristin addis says

    Curious, how do I keep it from coming out crunchy? I’ve been roasting it for well over an hour but it’s still just really crunchy. I’ve never worked with spaghetti squash before so I’m wondering if that’s just how it is, or if I’m doing something wrong.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kristin, Did you have a super large squash? If so, it could need longer. Otherwise, our best guess would be that the squash was picked before it was ripe! Better luck next time!

  38. Rebecca says

    Cutting it in rings will make it have longer strands. Also, I saw in another post to salt it and let it sit for about 20 minutes. It draws out some of the moisture, making it less mushy I have found.