How to Cook Spaghetti Squash
The simplest and EASIEST way to cook spaghetti squash. And it’s such a healthy substitute to pasta – low in calories and fat!
This is the easiest way to cook spaghetti squash, hands down.
It literally takes 5 min of prep. That’s it.
Simply cut the squash in half, remove the seeds, drizzle with olive oil, and season with salt and pepper, to taste.
I told you.
Five stinking minutes.
From there, depending on the size of the squash, you can let that roast for 45-60 minutes.
You’ll have the perfect strands for all your recipes.
But stay tuned. I have a garlic parmesan spaghetti squash recipe (loaded with tons of butter – DUH!) coming this week!
How to Cook Spaghetti Squash
The simplest and EASIEST way to cook spaghetti squash. And it's such a healthy substitute to pasta - low in calories and fat!
Ingredients
- 1 2-3 pounds spaghetti squash
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Cut the squash in half lengthwise from stem to tail and scrape out the seeds.* Drizzle with olive oil and season with salt and pepper, to taste.
- Place squash, cut-side down, onto the prepared baking dish. Place into oven and roast until tender, about 35-45 minutes.
- Remove from oven and let rest until cool enough to handle.
- Using a fork, scrape the flesh to create long strands.
Notes
*The squash can be placed in the microwave for 2-5 minutes for easier slicing.
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Is everybody still pre-/post-Christmas tense??? Lighten up folks! I’m an old fart (75) and can still cut a squash – any kind – without cutting off the ends first. Just use a SHARP knife. Settle it into the skin of the squash and then, hit the handle of the knife decisively with the heel of your hand. Wiggle the knife forward and back and keep hitting until you get through it. No probs! A saw sounds fine, but requires more biceps strength than some folks have. Sharpening your knives is the answer. If you can’t slice them through a sheet of paper held in the air, they’re DULL! Dull knives will still cut you. Give sharp knives (and all tools) the respect they deserve and no accidents result. Taught this to my 3 year old son many moons ago. He now does the same with his daughters.
And if you want to nag and nit-pick, try a news/gossip site. Foodies are looking for helpful comments and information, not arguments!
My grocer will also cut it in two with their buzz saw. Sometimes, I only buy half!elizabeth, this is a great plan!
BTW- this is the strangest group of postings I’ve ever observed! Who would imagine spaghetti squash would be the subject? It never fails to surprise me how many, many people’s ideas oppose mine. Makes me want to be more careful out in the public!
I love spaghetti squash but through trial and error, I found it best to roast it with the cut side up. In my past experiences, I found that roasting it with the cut side down “steams” it too much and it is mushy. When I roast it cut side up, it is more “al-dente” and comes out perfect….just sayin’
What is wrong with these internet trolls? Can’t wait to eat this tonight- THANK YOU!
I can’t wait to try out your other spaghetti squash recipes (the ones with loads of garlic and parm)! Your method is how I normally cook acorn squash, but I really liked the suggestions of microwaving or roasting whole for a bit if it’s too hard to cut raw (cause god lord, sometimes squash is solid as a rock).
When I cook other squashes I like to save the seeds to later season and bake on a cookie sheet – they make a delightfully crunchy snack. I haven’t cooked spaghetti sqaush before, so I’m not sure if the seeds are big enough for this.
Anyway, thanks for this versatile recipe! I’ll have to snag a spare spaghetti squash from the custom-order produce farm I work at!! 😉
You can also cook most squash right side up, clean out seeds, then add half cup butter, (not margeran ) half cup brown sugar, cook .
WOw..every single post seems to be by someone with dukes up putting others down and/or starting a fight. Will steer clear of this site blog and hostile followers!
To each their own. Stop being such snobs.
This world is full of assholes & many of you on here have gone above & beyond to prove it.
Brandon is right.
I have just finished reading the comments and I’m amazed at how petty some people can be.
Even the commenters who just wanted to leave additional tips are getting crap thrown at them. Very weird.
This is worse than the ridiculous arguments that are usually found on an IMDB message board.
I’ve never seen this kind of behavior on a recipe comments page – and I’ve read many.
What’s the purpose of the olive oil? I made this without it and it came out great so I’m just curious if there was a specific reason.
It prevents the squash from drying out.
My God, it’s delicious, it’s mouth-watering.
I’m going to start making a success with this recipe from now on. Thank you very much, good work.
Thank you! Perfectly cooked! After microwave for 3 minutes, I still struggled to cut it lengthwise.. And I do have sharp Cutco knives…any suggestions? Will serve it tonight with an all natural marinera sauce.. Can’t wait!
You can try to microwave for longer to help soften it up a bit more. Hope that helps!
CHUNGAH thank you. Can you make it without olive oil an use water or coconut oil?
Coconut oil! 🙂
Punch holes, microwave for 5 to 10 minutes ten slice or cut in half with an electric knife, do cut off the end 1st.
The to season and bake 40 minutes or longer if you want.
I just read recently, to get the Long strands fork crosswise instead of the long way —-who knew!
Can you roast it and then put it in the refrigerator and use the fork to make the strands the next day?
Yes!
Thank you for the great recipe, I have cooked it a few different ways and this was by far easiest and delicious.
Thank you so much for the recipe. It came out pretty amazing. I added some coconut oil instead and a ton of spices: onion powder, garlic powder, red pepper flakes and just a hint of earth balance (vegan butter). Baked each 1/2 and they came out perfect. Used the left over from dinner and put into egg white breakfast scramble. So good. Thank you!
I have cooked spaghetti squash for many years. I have always done it in the microwave – just be sure to poke MANY holes. Of course, time depends on size. After cooking, I pull the strands with a fork and put in a large mixing bowl. Toss with 1-2 tbsp. cream, 2-3 tbsp. butter and LOTS of parmesan cheese salt & pepper. Put in buttered casserole and bake for apx 1/2 hr. (until top is browned) (350 degrees). Great side dish.
When you scrape out the seeds, rinse them off and roast them on a cookie sheet with a dash of salt along with the squash..They make a healthy snack!
For those having difficulty, stop by the hardware store and invest $10 in a fine toothed saw. Squash, watermelon, whatever gave you trouble will be a simple saw away
no, I will never stick a squash in the microwave.