How To Cook Spaghetti Squash

First cut it in half. Use a big knife, stab through the middle and wedge it down toward the outside. Then take out the knife and repeat on the other side working outwards. (It’s easier that way than trying to cut through the whole thing at once).

Then scoop out the seeds and pulp in the little cavity, and bake it in a 350* oven – face up – for about 45 minutes – or until it looks like it’s starting to dry out and you can easily insert a fork into the flesh. (You can roast it whole, but it takes longer.)

Lastly, when it’s cooled down some, take a fork and scrape out the strands. The more you separate them, the more volume you’ll get! You can do this during the afternoon or the day before since it takes a while and then just microwave it when you’re ready to serve and are hungry.

{ 65 comments… read them below or add one }

1 Angelica July 2, 2008 at 6:17 pm

Just as another suggestion to cooking spaghetti squash (a quicker method):

Cut like Kath says and place halves in 1inch of water in a casserole dish. Microwave for about 7-8 minutes and let cool. Scrape with fork.

Its quick and the consistency is the same as when you use the oven…

Reply

2 Timmy November 25, 2013 at 8:55 pm

Noooo waaaayyyy, microwave, 8 MINUTES? SAME consistency. Thats too good to believe. Im trying that.

Reply

3 shari March 10, 2014 at 11:04 am

I microwave mine.. but I cut like above.. then add the water to one half like a boat.. place other half on top and microwave… works the same as laying half in water

Reply

4 Amanda Cowan January 31, 2009 at 8:13 pm

I LOVE spaghetti squash. Another tip is to just have the folks in the produce section cut it and wrap it for you before you even leave the store. I have them cut it and wrap it well into two sections, since we use only half at a time (I just make sure to use both within two days..). I hate cutting squash and I do this with all squash I buy. All the harder ones anyway.

Also, I second Angelicas method for cooking. So easy and quick! Especially wonderful for summer when you just don’t want to use the oven!

Reply

5 Aisha March 31, 2009 at 5:46 pm

What is spaghetti squash called in the UK, I read about it constantly on blogs, but I cannot figure out which squash it is over here. Is it even available in the UK?
Thank you.

Reply

6 Kath March 31, 2009 at 6:31 pm

Aisha ,
I really have no idea what spaghetti squash is called in the UK, but my guess would be it’s the same. Have you checked in some specialty stores?

Kath

Reply

7 Jo August 6, 2011 at 3:58 am

Aisha – I have been looking for spaghetti squash for AGES in the UK and was never successful and then randomly saw it in Waitrose yesterday. It was called Spaghetti Squash (not spaghetti marrow as Jenn says below).

I have never tried it and am very excited! Going to try it tonight. Thanks for the cooking tips Kath!

Reply

8 Jenn January 25, 2010 at 1:03 am

wikipedia.org says they call it spaghetti marrow in the UK.

Reply

9 Kara February 2, 2010 at 6:08 pm

Definitely have someone in the store cut it in half! It’s like carving a pumpkin! Very delish!!!

Reply

10 Maria February 5, 2010 at 8:44 pm

Hmmm Hmmm Good

Reply

11 Tamicka February 7, 2010 at 4:31 pm

I cut mine in half, then I scoop out the iunsides. But I boil it like you would pasta. does this affect theflavor in any way? It tasted pretty good to me still.

Reply

12 Kendall February 19, 2010 at 9:08 pm

I never made Spaghetti Squash before tonight. I simply heard about it, looked up what it looked like online, went to the store, bought it, watched it sit on top of my microwave for a week, then decided to make it. It really tastes like spaghetti, just with a crunchy texture. Is there any way to avoid that crunchy texture without compromising the cool pasta-look to it?

Reply

13 Kath February 19, 2010 at 9:59 pm

I’d say to cook it a bit longer next time?

Reply

14 Elizabeth March 4, 2010 at 8:18 pm

What do you eat with it? Do you put tomato sauce on it like you would regualr spaghetti? I have never heard of this before but looks very interesting!

Reply

15 LT August 20, 2012 at 10:21 pm

My parents used to serve it with barbeque beef/pork, just like the meat in barbecue beef sandwiches (slow-cooked meat mixed with barbecue sauce, spices, etc.), and it was GREAT. They’d just leave out the bun/bread and instead put the barbecue meat over the cooked squash, like you would a pasta sauce. I loved that as a kid. I like spaghetti squash much better this way than with pasta sauce; I’ve had it both ways a lot because I like the squash but am no good at making barbecue meat myself.

Reply

16 Jennifer February 24, 2013 at 10:11 am

I just started cooking it. I use diced tomatoes, sauteed in herbs and spices in lieu of spaghetti sauce, which tends to be full of sodium and sugar…and I use turkey italian sausage. I sprinkle with some reduced fat mozz cheese and it’s amazing. I also grill chicken tenders and do a mick chicken parm with it.
How do you do the BBQ? Do you crock pot it all day in the BBQ sauce like you would the pork, or just cover it with BBQ sauce after cooking the squash?

Reply

17 Lacey November 19, 2013 at 6:08 pm

You can substitute it for most pasta. I’m going to try it with a meat/alfredo sauce tonight.

Reply

18 Theresa March 6, 2010 at 12:26 pm

I am making it today for the first time as well. I think I am going to put tomato sauce on it like regular spaghetti. I hope it is good as you all say it is.

Reply

19 Kel March 11, 2010 at 6:52 pm

i too am cooking this for the first time tonight. actually its the first time ive ever bought a squash ( of any kind) lol my sister told me about this and i have been excited about it since. so im gonna try it ou, see if i like it then attempt to try it on hubby and kids “the picky eaters”. my sister used the squash, ground turkey and spaghetti sauce. im just going for the squash and sauce… well see how i like it, then maybe brave the turkey. but i supposed you could used beef as well. seems from reading everywhere that you can use it really in place of pasta for any dish. im excited! a nice healthy alternative to pasta!

Reply

20 Liz April 11, 2010 at 6:24 am

Has anyone ever been able to find one of these in Australia?
I haven’t but would love to try it so if anyone knows where to purchase I’d be thrilled.

Reply

21 diane March 30, 2011 at 1:33 am

Hi Liz, after watching DR. oz show the other day I decided to find out if we can buy it here.
I just rang my local green grocer and they get it often but apparently it is not cold enough yet. Try your local green grocer and see if they can find a supplier, I am in Qld. Brisbane.
Good luck, hope you find it :)

Reply

22 Becky August 17, 2010 at 9:34 pm

I cook mine the way you said, and while it cooks, I steam mixed vegetables and sautee onions and celery. I also make some pomodoro sauce (super thick marinara). I mix everything together and it will last for several days. It’s about 100 calories for a cup.

Reply

23 Leanne October 7, 2010 at 3:40 am

Hi Liz, I am in Adelaide, Australia and I just bought some today! I have been keeping my eye out for it – and finally found it – it was at my local green grocer/ Asian food store.

We are going to have it with a bolognaise sauce – cant wait :)
Hope you can find it soon.
Lea

Reply

24 Edwina July 3, 2013 at 6:50 am

Hello!

Have gone far and wide to find some at the markets and all my local shops. Where abouts did you find it? (I am also from Adelaide, really close to the city).

Thanks!

Reply

25 KathEats July 3, 2013 at 8:12 am

Trader Joe’s has them. They are also in season in the fall/winter so this is probably not the best time of year to locate

Reply

26 brightKaye October 30, 2010 at 10:34 pm

Can I use Kabocha Squash instead?

Reply

27 Suzan November 4, 2010 at 11:51 am

I am trying this kind of squash for the first time. But im putting a twist on it. Im making chicken stir fry but using the squash instead of yakisoba noodles. Im also placing the squash in my egg rolls….Will let you all know how it taste’s

Reply

28 Gina Sargent November 30, 2010 at 8:54 am

I lovethe thought of it in egg rolls!

Reply

29 Linda January 24, 2011 at 5:22 pm

A little confused, it says to bake it face up, but in your picture it is face down. Which way is right?

Reply

30 KathEats January 24, 2011 at 5:30 pm

I first roast it face down to steam and end with face up if I'm adding toppings. sorry for the confusion.

Reply

31 Meghan January 31, 2011 at 4:42 am

I am so excited to try this!

Reply

32 Meghan February 8, 2011 at 8:36 pm

I loved it! It was so good, I used my pasta sauce recipie and its just like eating spaghetti without all those bad calories! I also loved that I could bake the seeds and snack on them the next day :)

Reply

33 Marie June 30, 2011 at 2:23 pm

Great recipe! I’ve completely fallen in love with spaghetti squash. It tastes sooo great!

Reply

34 Danielle P July 27, 2011 at 2:10 pm

A friend of mine served spaghetti squash to me with olive oil and basil as the topping, and it was really good. I am baking it myself for the first time today … and I will try those same toppings. :)

Reply

35 maggie September 11, 2011 at 7:58 pm

I grew my own spaghetti squash this year, so fresh when picked right off the vine. I like baking the squash because it comes out a little drier when shredded and stored in the fridge.

Reply

36 Lisette October 2, 2011 at 10:25 am

My family has eaten spaghetti squash for years, but has completely negated the healthy virtues by putting on butter and brown sugar. You can also use cinnamon, too. Very tasty. I’m eager to try it in lieu of rice/spaghetti/potatoes.

Reply

37 jj October 29, 2011 at 1:36 pm

I love drizzling it with olive oil ,baking it sliced side down. Heat up some Rotel tomatoes (they’re nice & spicy) pour over the shredded squash then sprinkle with some fresh parmesan cheese!

Reply

38 maria Baldino January 16, 2012 at 10:53 pm

Can I bake it tonight and shred it tomorrow?

Reply

39 KathEats January 17, 2012 at 9:32 am

I think it would shred better warm, but I don’t see why it wouldn’t shred cold

Reply

40 Tami January 26, 2012 at 3:59 pm

It shreds pretty easily warm or cold. I will cut mine in half but bake it with the seeds in, then scoop out the seeds after I’ve let it cool–much easier than scooping out the seeds when it’s raw, although it’s not THAT hard in the first place. I had my husband bake it once and he left the cut sides up instead of turning it face-down, and I was worried it would be too dry. Turns out I prefer it that way, because when i do it face down it gets a little watery when spaghetti sauce is added.

Reply

41 Maria February 1, 2012 at 9:18 am

We’ve been cooking this for years. My son decided he didn’t want to clean up extra dishes, so he started cooking it cut in half, scooped out, seasoned with garlic powder, toasted onion powder, italian herbs, smoked sweet paprika, and a drizzle of olive oil. He just placed them face up on the oven racks and roasted them. They taste and smell heavenly. Cooking them face up the entire time makes it drier, so it doesn’t get so watery when/if you add spaghetti sauce.
If you want to slowly introduce it to your family I would suggest starting out with half squash and half pasta, I do this when I want to stretch our pasta for dinner.

Reply

42 CAROL February 14, 2012 at 9:47 pm

Here’s my easy, don’t read gourmet, way with Spaghetti Squash. After the two halves are cooked, I just fill the cavities with my favorite sauce plus freshly grated Parmesan. Each of us get a fork to scrape up the “Spaghetti” as you eat. If there are any leftovers, cover with plastic film and heat for lunch the next day. voila!!

Reply

43 JennyP April 3, 2013 at 7:39 pm

Carol – that’s sounds like a really cool and easy way to serve it. I’m going to try that next. Thanks for the idea!

Reply

44 patty March 4, 2012 at 9:55 pm

My spaghetti squash tasted yummy, however, did not “spaghetti” for me. What did I do wrong?

Reply

45 KathEats March 5, 2012 at 9:32 am

Patty, Can you be more specific please? Are you sure you had a spaghetti squash to begin with? Did you use a fork to shred it?

Here’s a video I made years ago for a visual:
http://www.youtube.com/watch?v=eD37ElnFnDg

Reply

46 patty March 7, 2012 at 12:45 am

The squash I used looked just like the one used in the picture used in your above instructions. I did use a fork to try to shred it. I re-read the instructions, when I cooked mine I placed it open side down like the pictures show. I noticed in the instructions it says to place open side up. Maybe this is my problem. I will watch the video and I will for sure try it again. By the way I did pin this info on my pintrest.

patty

Reply

47 Jake austin March 9, 2012 at 2:03 am

Spaghetti squash is one of my favorite things to cook! A way to give it some flavor is to cut it in half, scrape out all of the seeds and gunk, then spread some butter on it (works best if you use a spoon a melt the butter a little) then spread some brown sugar on top of the butter(works best when you use your fingers and press it into the squash) then bake it face up at 375 for 45minutes. Enjoy!

Reply

48 Floyd Henry April 10, 2012 at 3:48 pm

I cut the squash in half, scrape out the seeds and drizzle olive oil over the flesh.
I bake in a 350 oven for 40 minutes. Let cool then scrape out the flesh into the spaghetti like
strands.
I then julienne 1 red bell pepper and 2 ribs of celery. Cut 1 red onion into very thinn strips by cutting the onion into very thin slices and then cut the slices in half. Grate one carrot into thin strips. Mix this together like a salad. I then made a dressing of the juice of 1 lemon, 1 lime and 1/4 cup of olive oil. Toss and salt and pepper to taste. It makes a wonderfully refreshing salad
and will keep for several days.
Floyd

Reply

49 Sue April 13, 2012 at 8:59 am

If you want to try something different and yummy, try it with Greek salad fixings.
for 3 cups of cooked squash, add 3 T red wine vinegar, 2 teaspoons extra virgin olive oil, 2 cloves garlic minced, 1 diced cucumber (English best), 1/2 c. feta cheese, 1/4 c. diced green pepper, ( I like yellow and red, too) 1/4 c. diced red onion, 2 T. diced kalamata olives. and 1 can drained chick peas…(We have an olive bar in our grocer and I just buy a few kalamata olives)
Enjoy!

Reply

50 Steffanie June 28, 2012 at 7:31 am

Love to cook the hard squash! With spaghetti squash, I’ve noticed that cut-side down as in butternut squash to steam leaves the spaghetti squash with too much moisture and won’t shred as nicely. Butternut cooks beautifully cut-side down and in a pan with a little water.

Reply

51 Vicky September 26, 2012 at 1:31 pm

I’ve never heard of this but I bought one and am going to try it out for my first time, yay!! But any suggestions on what to eat it with?

P.S Love the oatmeal tribute! Delicious stuff you have going on!

Reply

52 Teresa St.yer October 10, 2012 at 6:38 pm

I am trying it for the first time tonight, I am serving it with sauted shrimp, parmesan, and burned butter… hope it turns out

Reply

53 Zuupdesign January 11, 2013 at 9:34 pm

Truly very rare that I became over thrilled with a blog site, I was looking for fitness and health content that could help my clients to be more fit, healthy, and can enjoy. And then, I stumble upon your site which looks really great. Perfect for me and my market! I’ve been all over your b logs, I am a health enthusiast, basically we have the same set of goals. I have a pill dispenser business and Health is always my top priority. I came across your fitness blog and this is really great for me. Thank you so much!

Reply

54 Dee January 25, 2013 at 6:48 pm

First time to cook and eat this squash, have eaten just about all the other ones, will use sauce tonight and see how it goes. Live in Texas and you know we eat just about anything, most of it roasted, fried, or smothered in hot sauce. Will let you know how we like it.

Reply

55 linda leclair January 30, 2013 at 4:23 pm

I like to cut the squash in half, bake at 375.00 skin side up until tender when pricked with a skewer…turn over and cook another 15 mins…always covered with foil.
scoop out seeds, shred squash with a fork and spoon. Put two tblspns butter in saute’ pan, fresh chopped parsley or any other herb you like. Just saute’ until all are blended, sprinkle with sea salt and black pepper. I’m serving it along with fresh asparagus and grilled chilean bass.

Reply

56 cassie February 2, 2013 at 3:45 am

Made it for the first time tonight. Was a bit crunchy I guess I should have let it cook longer. To cut it tho my husband took it to the back yard and ran a clean machette through it, one clean swipe and done. Unfortunately I can no longr yell at him for buying a machette in the first place lol.

Reply

57 Jen March 14, 2013 at 10:32 am

Okay so I finally made it last night, i was so excited to try it and thought for sure I could pass it off as regular spaghetti to the kids, well my 16 year old took a few bites and asked if he could make a PBJ sandwich, my 5 and 3 year olds wouldn’t even touch it (I did put Ragu 3 cheese sauce on theirs to make sure they couldn’t tell). Well I have to say when I had it I was disappointed, I made a pesto sauce which was okay but the texture “crunchiness” of the squash was not good at all. Is there anything that you can do to make it more like real spaghetti? I really want to try and eat this since it is so much healthier then regular pasta but I don’t know if I can get past the texture (or at least the texture I experienced last night).

Reply

58 KathEats March 14, 2013 at 11:41 am

It shouldn’t be crunchy! I think cooking it 10 minutes more would take care of that

Reply

59 Helen March 24, 2013 at 5:59 pm

Spaghetti squash is one of my favorite foods of all time. I had to experiment with timings to get rid of the crunch but once I had that mastered, perfect. 50 minutes for me.

Reply

60 Cece March 28, 2013 at 2:33 pm

We serve ours with pesto on top. It’s divine.

Reply

61 Lori May 7, 2013 at 3:50 pm

what do you look for when purchasing the squash at the store?

Reply

62 KathEats May 7, 2013 at 4:39 pm

Firmness – no mushy spots – is the only thing I know to look for. Heavy for its size.

Reply

63 Rob Hopkins July 6, 2013 at 1:32 pm

I have always cooked it in the oven, but being a procrastinator, I usually wait too long, and burn my fingers getting it out of the hot squash. I have a huge one a friend gave me, and I’m going to cook it for my wife to take to a vegan potluck tonight (I’m not going because I’m still recovering from a combination of asthma and bronchitis, and I frighten grown-ups) and put my homemade marinara sauce on it.

Reply

64 Roy Fielding October 16, 2013 at 3:01 pm

Kath,

Thanks so much.. I know I seen that before but must
have been yrs ago…

Delicious….

Roy

Reply

65 Don Miller January 31, 2014 at 4:50 pm

My wife and I will have it tonight. While I get to play chef, I will use a homemade marinara sauce.
The sauce is very easy to make. Just use a quart of home canned tomatoes 1/2 cup onion, 1 tsp minced garlic, 1tsp Italian seasoning and 2 tablespoons of olive oil. Put all in blender or food processor and blend well. Place in a saucepan and simmer until desired thickness. Serve over spaghetti squash. sprinkle with Parmesan cheese as desired.

Reply

Leave a Comment

Current ye@r *