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 squash on the table in less than an hour.
How to Cut Spaghetti Squash
It is important to use a large, sharp knife when cutting spaghetti squash. Flimsy blades will bend and leave you frustrated.
Begin by placing your washed and dried squash on a clean, flat surface with the stem facing away from you.
Insert the very tip of the 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.
Pull apart the two halves and it’s ready for the next step!
How to Cook Spaghetti Squash
It all starts with halving the squash and scooping out the seeds, which I love to do with an ice cream scoop for efficiency.
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.
Then it’s the fun part! Use a fork to make “spaghetti noodles” out of the squash. Using a raking motion with a fork, strands will separate from the skin and then it’s ready to enjoy! If the strands are not coming off easily, that usually means it needs to cook longer.
Spaghetti Squash Recipes
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!
How to Cook Spaghetti Squash
- 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!