Here’s how to cook spaghetti squash if you want long pasta-like strands and spaghetti squash that isn’t watery! Just cut the squash widthwise, into rings and roast it.
As I plan content for the year ahead, I really want Eating Bird Food to be a resource for you! Wondering how to prepare a certain ingredient? Have questions about why certain foods are considered healthy and others aren’t? Want to learn more about meal prepping? I want to be your go-to girl for all things healthy eating.
So in light of that, let’s talk all about spaghetti squash! You’ve probably seen it at the grocery store or pinned recipes with spaghetti squash on Pinterest, but have you ever made it? If not, get excited because I’m diving into all the nitty gritty details for you!
WATCH HOW TO COOK SPAGHETTI SQUASH:
What is Spaghetti Squash?
Let’s back wayyy up… what the heck is spaghetti squash? It’s a yellow, oval shaped squash that is in season in the fall and winter months. When cooked, you can shred the insides into long, noodle-like strands. Hence the name: spaghetti squash. The texture is a tiny bit more fibrous than pasta, but makes a great substitute for regular spaghetti noodles.
What Does Spaghetti Squash Taste Like?
Don’t hate me for this answer, but it doesn’t really have a ton of flavor. Although, I do think it has a little bit of sweetness to it. It is amazing as a sub for pasta because it lets whatever sauce you’re using shine. You can get crazy with your sauce flavorings and know that the spaghetti squash will truly be a base and not impart too much flavor.
How Do You Cut Spaghetti Squash?
First thing first, before you even get to the cooking part, you have to cut it. I’ll be honest and say I don’t love cutting spaghetti squash, but it’s so much easier if you have a large, sharp knife. We have a Shun chef’s knife that I love. Another option is to poke a couple small holes in the squash using a fork and then microwave the entire squash for about 5 minutes to soften the squash a bit and make the process a little easier. Go slow and be extra careful!
When it comes to which way to cut spaghetti squash there are two main ways — widthwise and lengthwise. I used to cut my squash lengthwise all the time until I realized that the squash’s strands run horizontally in circles around the inside of the squash and if you cut it widthwise into rings you get longer spaghetti strands. And the rings help reduce moisture as well so the spaghetti squash isn’t watery after it’s done roasting.
After cutting, spaghetti squash is really simple to cook! There are a few different methods you can use.
How to cook spaghetti squash
1. Bake/Roast
Whole:ย Preheat yourย ovenย to 375ยฐF degrees. Use a knife to prick a few holes in theย squash. Place on a rimmed baking sheet andย bake for about 1 hour and 20 minutes (flipping half way through). You’ll know the squash is done when it feels tender when pierced with a knife. Let squash cool before cutting it open, scooping out seeds and separating the strands.
Cut widthwise:ย Preheat your oven to 400ยฐF. Slice ends off the squash, then cut widthwise into halves or rings. Use a spoon to scrape out the seeds. (I love using a grapefruit spoon for this.) Place squash on rimmed baking sheet. Use hands to coat each piece with a little olive oil, salt and pepper. Bake for 30 minutes. Allow to cool for about 15 minutes, then peel the skin away and separate the strands into long โspaghetti noodlesโ.
Cut lengthwise:ย Preheat your oven to 400ยฐF. Slice your spaghetti squash in half, lengthwise. Scoop out the seeds and drizzle with olive oil, salt and pepper. Flip your halves over so the cut side is on a baking sheet and bake for about 45 minutes. You know your squash is done when you can press in the skin fairly easily. Remove from the oven and let cool for about 15 minutes and then use a fork to scrape out/shred the inner part, making “spaghetti noodles”.
2. Microwave
Slice your spaghetti squash in half, lengthwise or widthwise. Scoop out the seeds and place the cut side down in a microwave-safe dish. Fill the dish with about 1 inch of water. Microwave on high for 10-12 minutes or until you can press into the skin fairly easily. Remove and let coolย for about 15 minutes and then use a fork to scrape out/shred the inner part, making “spaghetti noodles”.
3. Instant Pot
Slice your spaghetti squash in half, lengthwise or widthwise. Scoop out the seeds. Place the steamer basket in the bottom of the Instant Pot and add 1 cup of water. Place the squash halves on top of the basket and secure the lid. Make sure the vent is turned to “sealed” and set the pressure cooker to 7 minutes on high pressure. Use the quick release when finished.ย Remove and let coolย for about 15 minutes and then use a fork to scrape out/shred the inner part, making “spaghetti noodles”.
How to freeze spaghetti squash:
Let the cooked squash cool completely before transferring the noodles to freezer-safe bags. To prevent the squash from freezer burn, you’ll want to squeeze as much air as possible out of the bags. The squash should keep for up to 7-8 months in the freezer. When you’re ready to use your squash you can transfer from the freezer to the fridge to thaw until you’re ready to reheat, but if you don’t have time to thaw the squash, that’s okay — frozen spaghetti squash can be reheated quickly in the microwave, a steamer basket or even sautรฉed on the stovetop.
Is spaghetti squash healthy?
Spaghetti squash is low in calories, containing only 42 calories in one cup cooked. It also contains a small amount of carbohydrates, 10 grams, and a good amount of fiber, 2.2 grams or 9 percent of your daily needs. When substituting spaghetti squash for pasta you can save about 170 calories and 30 grams of carbs in a one cup serving!
I love using spaghetti squash in so many recipes. It’s a great spaghetti substitute when you’re looking for a grain-free option, but I also love batch cooking spaghetti squash to have on hand for weekly salads and bowls.
Are you ready to tackle spaghetti squash? Do you have any other spaghetti squash questions I can answer? If not, let’s get cooking! See below for my go-to recipe.
A simple recipe for cooking spaghetti squash if you want long pasta-like strands and spaghetti squash that isn’t watery! Just cut the squash widthwise, into rings and roast it.
Ingredients
1 large spaghetti squash
1–2 teaspoons olive oil
sea salt and pepper
Instructions
Preheat your oven to 400ยฐF. Slice ends off the squash, then cut widthwise into halves or rings. If you cut the squash into rings, try to make the rings about the same size, around 1-1/2 inches.
Use a spoon to scrape out the seeds. (I love using a grapefruit spoon for this.)
Place squash on rimmed baking sheet. Use hands to coat each ring with a little olive oil, salt and pepper.
Bake for 30-40 minutes, flipping rings once about 15 minutes in.
Allow to cool for about 15 minutes, then peel the skin away and separate the strands into long spaghetti noodles using a fork.
Category:Side
Method:Bake
Cuisine:American
Nutrition
Serving Size:2 cups
Calories:114
Sugar:6g
Sodium:56mg
Fat:4g
Saturated Fat:0g
Carbohydrates:20g
Fiber:4g
Protein:2g
Cholesterol:0mg
Keywords: roasted spaghetti squash, spaghetti squash, how to cook spaghetti squash
I made this last night. Soooo easy and sooooo good. We have gone gluten free and I have never been a fan of spaghetti squash. But I now have a love for this new recipe. Soo good
THANK YOU VERY MUCH for this recipe!!! My mom just shared it with me and I canโt wait to try it! I am always looking for an easier way to cut and cook spaghetti squash๐
Spaghetti squash recipe was genius. I call it the Pineapple ring method. My wife thoroughly enjoyed my cooking experience. Iโm so impressed Iโm going to check out your other recipes.
I love this recipe. So easy and the โnoodlesโ come out perfectly. I love zucchini noodles, but now that Iโve learned this method for preparing spaghetti squash, I think I may like these even better.
Great recipe! Spaghetti came out perfect. Was tough to cut the squash so I did put in microwave for a couple of minutes after putting fork holes. That did help to cut a bit better. Watching the video was also very helpful. Thanks!
This was so easy! I had no idea spaghetti squash could be less effort. I love eating it but hesitate to buy it because of the pain of cooking, shredding, getting the water out, etc. This method was easy and the majority of the time was spent waiting for it to cook. Thanks EBF!
This has completely changed my opinion on spaghetti squash. Iโve always seen recipes that have you cut it long ways and hated how watery it was. This is fantastic! Thank you!
Tried this method for the first time last month & it definitely works! It’s definitely tough to slice multiple rings as spaghetti squash is hard enough to slice in general, but so worth it- the strands of spaghetti squash are not moist and are removed so easily!
Oh no! Sorry to hear that, Kim. What do you mean clumped together? Did you use a fork to The squash didn’t turn into long strands once you let cool and separated with a fork?
LOVE this technique!! Microwaving it didn’t make it THAT much easier for me (and I had a good, sharp knife!) but then I remembered I didn’t have to cut all the way through, just to the seeds. if you showed that in your video, sorry I didn’t watch it. Oops! LOL I think I’m going to break out my electric carving knife next time and see if that works.
This recipe is a game changer! It makes the whole process easier, from prep to shredding. Will never go back to cutting it length-wise. It also cooks faster and eliminates the wateriness you usually get. Thank you for sharing!
I had never cooked a spaghetti squash before but this was very easy. Well, I say easy, it was actually like trying to cut a coconut, so I think I need a sharper knife, but after the cutting it was a breeze. Thank you
I cooked this last night and my mind was officially blown! I have never cooked spaghetti squash before, but it will be my go-to for spaghetti from now on!
Ahh yay!! That makes me so happy to hear, Laura! I’m glad you tried this method of cooking spaghetti squash. Thanks for coming back to leave a comment + star rating. I so appreciate it!
I baked it using your ring method and now have the perfect โspaghettiโ for my chicken parmesan dinner. Thank you for sharing this method and posting the video which was very easy to follow.
Yay!! So glad you enjoy cooking spaghetti squash this way. Thanks for trying it and for taking the time to leave a comment + star rating. I appreciate it. <3
I have had a love affair with spaghetti squash for a long time, but this cooking method has made it SO much more intense! Wow, can’t believe how delicious this was!
I still struggle with freezing- any suggestions? Also, any tips for knowing when to remove from the oven? Mine was a TINY bit overcooked closer to the peel.
I could not believe how easy this was!! I microwaved my squash for 2 min before cutting it and it just took a little muscle! I have never made spaghetti squash before and this was SO TASTY i don’t think ill go back to regular spaghetti!! thank you ๐
Thank you! It is true this is the best way to do it! I’ve tried all the “easiest ever” roasting and prepping and it’s always soupy and a pain to get all the seeds out after roasting.
Leave a Comment
Genius!! This turned out so deliciously! Thank you so much for sharing. ๐
★★★★★
I made this last night. Soooo easy and sooooo good. We have gone gluten free and I have never been a fan of spaghetti squash. But I now have a love for this new recipe. Soo good
★★★★★
Ahh that makes me so happy to hear, Candace. I’m so glad you tried this method!!
THANK YOU VERY MUCH for this recipe!!! My mom just shared it with me and I canโt wait to try it! I am always looking for an easier way to cut and cook spaghetti squash๐
Yay!! Definitely come back and let me know how this method works for you once you try it. ๐
Spaghetti squash recipe was genius. I call it the Pineapple ring method. My wife thoroughly enjoyed my cooking experience. Iโm so impressed Iโm going to check out your other recipes.
★★★★★
I love this recipe. So easy and the โnoodlesโ come out perfectly. I love zucchini noodles, but now that Iโve learned this method for preparing spaghetti squash, I think I may like these even better.
★★★★★
Ahh yay! So glad this method turned out for you!!
Great recipe! Spaghetti came out perfect. Was tough to cut the squash so I did put in microwave for a couple of minutes after putting fork holes. That did help to cut a bit better. Watching the video was also very helpful. Thanks!
★★★★★
I’m glad you found the video helpful, Simone! And so glad this recipe turned out for you!
Roasted in rings. This recipe is a game changer! Absolute perfection!
★★★★★
This was so easy! I had no idea spaghetti squash could be less effort. I love eating it but hesitate to buy it because of the pain of cooking, shredding, getting the water out, etc. This method was easy and the majority of the time was spent waiting for it to cook. Thanks EBF!
★★★★★
Ahh yay, isn’t this method a game-changer?! So glad you tried this way of cutting spaghetti squash and noticed a difference! ๐
This has completely changed my opinion on spaghetti squash. Iโve always seen recipes that have you cut it long ways and hated how watery it was. This is fantastic! Thank you!
★★★★★
Ahh yay!! So glad you tried this method, Amy. Isn’t it such a game changer?!
Yep…pretty sure I will never do spaghetti squash any other way again.
★★★★★
hmmm seems so tasty
★★★★★
Tried this method for the first time last month & it definitely works! It’s definitely tough to slice multiple rings as spaghetti squash is hard enough to slice in general, but so worth it- the strands of spaghetti squash are not moist and are removed so easily!
★★★★★
I followed the recipe exactly and mine still did not come out like that ๐ Everything was still clumped together. Help please.
Oh no! Sorry to hear that, Kim. What do you mean clumped together? Did you use a fork to The squash didn’t turn into long strands once you let cool and separated with a fork?
This is my new go to method for spaghetti squash! Love the reduced cook time most of all ๐ Thank you!
★★★★★
Yay!! Isn’t it the best?! So glad you tried this method, Sherry. ๐
LOVE this technique!! Microwaving it didn’t make it THAT much easier for me (and I had a good, sharp knife!) but then I remembered I didn’t have to cut all the way through, just to the seeds. if you showed that in your video, sorry I didn’t watch it. Oops! LOL I think I’m going to break out my electric carving knife next time and see if that works.
So much easier than what I was taught
This recipe is a game changer! It makes the whole process easier, from prep to shredding. Will never go back to cutting it length-wise. It also cooks faster and eliminates the wateriness you usually get. Thank you for sharing!
★★★★★
I’m so pumped you tried this method, Sarah! Thanks so much for coming back to leave a comment + star rating. I so appreciate it.
I had never cooked a spaghetti squash before but this was very easy. Well, I say easy, it was actually like trying to cut a coconut, so I think I need a sharper knife, but after the cutting it was a breeze. Thank you
★★★★★
Barbara, if you microwave the spaghetti squash for a few minutes (3-4 minutes) before you try to cut it, it is so much easier to slice it up.
★★★★★
I cooked this last night and my mind was officially blown! I have never cooked spaghetti squash before, but it will be my go-to for spaghetti from now on!
★★★★★
Ahh yay!! That makes me so happy to hear, Laura! I’m glad you tried this method of cooking spaghetti squash. Thanks for coming back to leave a comment + star rating. I so appreciate it!
I baked it using your ring method and now have the perfect โspaghettiโ for my chicken parmesan dinner. Thank you for sharing this method and posting the video which was very easy to follow.
★★★★★
Spaghetti squash turned out great! Now I’m going to make your pad thai with it!
★★★★★
Ahh yay!! Can’t wait to hear what you think, Rochelle. ๐
Game changer!!! Soooo delicious. I make this with plain tomato sauce or a meat tomato sauce and itโs delicious.
★★★★★
Yay!! So glad you enjoy cooking spaghetti squash this way. Thanks for trying it and for taking the time to leave a comment + star rating. I appreciate it. <3
I have had a love affair with spaghetti squash for a long time, but this cooking method has made it SO much more intense! Wow, can’t believe how delicious this was!
I still struggle with freezing- any suggestions? Also, any tips for knowing when to remove from the oven? Mine was a TINY bit overcooked closer to the peel.
★★★★★
I could not believe how easy this was!! I microwaved my squash for 2 min before cutting it and it just took a little muscle! I have never made spaghetti squash before and this was SO TASTY i don’t think ill go back to regular spaghetti!! thank you ๐
★★★★★
Ahh that makes me so happy to hear, Carly!! I’m so glad this method worked for you and that you enjoyed the spaghetti squash. ๐
Thank you! It is true this is the best way to do it! I’ve tried all the “easiest ever” roasting and prepping and it’s always soupy and a pain to get all the seeds out after roasting.
★★★★★
Wow! My first time ever making spaghetti squash and it was delicious!! I could have eaten half of it right after baking lol.
★★★★★