How to Cook Spaghetti Squash (The Best Way)
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Published Aug 20, 2024
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This is hands-down the best way to cook spaghetti squash. You cut it into rings, roast it up and the result is long, pasta-like strands that aren’t watery!
Let’s talk about how to cook spaghetti squash! Everyone has this to-go method, but I’ve been singing the praises of my ring method for years and I’m convinced that it’s the best way to cook spaghetti squash. You get get perfectly roasted (and flavorful) noddles every time and the best part is that the noodles aren’t watery!
Table of Contents
- What is Spaghetti Squash?
- HOW TO COOK SPAGHETTI SQUASH VIDEO
- Ingredients Needed For Cooking Spaghetti Squash
- How to Cut Spaghetti Squash
- Brittany’s Tips For Cutting Spaghetti Squash!
- Step by Step Process for Cooking Spaghetti Squash
- Other Ways To Cook Spaghetti Squash (that aren’t quite as good)
- Ways to Use Spaghetti Squash
- How to Store
- Frequently Asked Questions
- More Vegetable Recipes to Try
- How to Cook Spaghetti Squash (The Best Way) Recipe
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 like in this spaghetti squash baked feta pasta.
HOW TO COOK SPAGHETTI SQUASH VIDEO
Ingredients Needed For Cooking Spaghetti Squash
You don’t need much for cooking spaghetti squash, just a few simple ingredients.
- spaghetti squash – you’ll need one medium/large spaghetti squash
- olive oil – for roasting
- salt and pepper – for seasoning
How to 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.
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 squash isn’t watery after it’s done roasting.
Of course, there are certain recipes (like my spaghetti squash lasagna bowls and spaghetti squash tuna noodle casserole bowls) that require cutting the squash lengthwise, but I prefer cutting it widthwise if I’m not making bowls!
After cutting, spaghetti squash is really simple to cook!
Brittany’s Tips For Cutting Spaghetti Squash!
- Use a sharp knife: This is key! Make sure you’re using a large, sharp knife when cutting spaghetti squash.
- Soften it first: If you don’t have a sharp knife or your squash is too hard to cut, you can use a fork to poke a few small holes in the squash and then microwave it for about 5 minutes to soften the squash a bit and make the process a little easier.
- Use a sturdy cutting board: Make sure to use a cutting board that is sturdy and doesn’t have a tendency to move around while cutting.
Step by Step Process for Cooking Spaghetti Squash
Step 1: Slice ends off the squash, then cut widthwise into rings. Try to make the rings about the same size, around 1½ inches thick.
Step 2: Use a spoon to scrape out the seeds and place squash rings on rimmed baking sheet. Use hands to coat each ring with a little olive oil, salt and pepper.
Step 3: Bake at 400°F for 30-40 minutes, flipping rings once about 15 minutes in.
Step 4: Allow to cool for about 15 minutes, then peel the skin away and separate the strands into long spaghetti noodles using a fork.
Other Ways To Cook Spaghetti Squash (that aren’t quite as good)
Like I’ve mentioned, the ring method is my favorite way to cook spaghetti squash, but there are certainly other ways to cook it that might come in handy depending on how much time you have and what equipment you have access to.
1. Bake/Roast
Roasted Whole: This method might be the easiest, because the prep is so minimal, but I don’t love this method because it takes a long time and the squash is sort of steamed which results in wet/watery strands. Preheat your oven to 375°F degrees. Use a knife to prick a few holes in the squash. Place on a rimmed baking sheet and 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 Lengthwise and Roasted: This method works great if you’re making spaghetti squash bowls or boats, but it’s not my go-to because you’ll get shorter strands and the squash is a bit wet or watery. Preheat your oven to 400°F. 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
This is my least favorite option, but if you’re in a pinch you can use your microwave to cook spaghetti squash. Slice your 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 cool for about 15 minutes and then use a fork to scrape out/shred the inner part, making “spaghetti noodles”. Just note that your squash will be cooked but it will likely be watery and won’t have as much flavor as roasted spaghetti squash.
3. Instant Pot
If you happen to have an Instant Pot and want to try this method, check out my post for how to cook spaghetti squash in the Instant Pot.
Ways to Use Spaghetti Squash
There are so many different ways to enjoy cooked spaghetti squash! You can serve it plain as a side with just a little salt and pepper, use it as a pasta substitute or make a casserole with your favorite veggies, sauce and protein of choice. Here are some ideas for you to try:
- As a side: Serve this as a simple side or make my spaghetti squash salad and pair it with with your favorite protein. Here are some ideas: grilled chicken breast, marinated tempeh or my date glazed salmon.
- As a pasta sub: Use spaghetti squash noodles instead of regular pasta or zucchini noodles. I love my spaghetti squash baked feta pasta and spaghetti squash pad thai, but you could totally swap in spaghetti squash noodles for any of my zucchini noodle recipes like this pesto zucchini noodles with chicken.
- In a casserole: I love using roasted spaghetti squash noodles to make a casserole like with my spaghetti squash pad thai or this spaghetti squash taco bake.
- As a pizza crust: Switch up your traditional pizza crust for a spaghetti squash pizza crust! It’s low-carb and grain-free, yet flavorful and the perfect base for your choice of toppings.
How to Store
- To store: Place any leftover cooked squash in an airtight container and store in the fridge for up to 5 days.
- To freeze: Let the squash cool completely then transfer 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.
- To reheat: I’ve found that the best way to reheat leftover spaghetti squash is either in the microwave or over a skillet on the stovetop. Just heat until warm throughout.
Frequently Asked Questions
I’d say yes! Spaghetti squash is low in calories, containing about 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!
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.
Totally! Just 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 sautéed on the stovetop.
More Vegetable Recipes to Try
- Sautéed Vegetables
- Roasted Butternut Squash
- Roasted Brussels Sprouts
- Easy Roasted Carrots
- Roasted Cauliflower
- Sautéed Green Beans
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
How to Cook Spaghetti Squash (The Best Way)
Ingredients
- 1 large spaghetti squash
- 1-2 teaspoons olive oil
- sea salt and pepper, to taste
Instructions
- Preheat your oven to 400°F. Slice ends off the squash, then cut widthwise into rings, making sure the rings are about the same size, around 1½ inches thick.
- Use a spoon to scrape out the seeds. (I love using a grapefruit spoon for this.)
- Place squash on rimmed baking sheet and use your 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.
Notes
- Roast Whole: This method might be the easiest, because the prep is so minimal, but I don’t love this method because it takes a long time and the squash is sort of steamed which results in wet/watery strands. Preheat your oven to 375°F degrees. Use a knife to prick a few holes in the squash. Place on a rimmed baking sheet and 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 Lengthwise and Roast: This method works great if you’re making spaghetti squash bowls or boats, but it’s not my go-to because you’ll get shorter strands and the squash is a bit wet or watery. Preheat your oven to 400°F. 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”.
- Microwave – This is my least favorite option, but if you’re in a pinch you can use your microwave to cook spaghetti squash. Slice your 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 cool for about 15 minutes and then use a fork to scrape out/shred the inner part, making “spaghetti noodles”. Just note that your squash will be cooked but it will likely be watery and won’t have as much flavor as roasted spaghetti squash.
- Instant Pot – If you have an Instant Pot and want to try this method, check out my post for how to cook spaghetti squash in the Instant Pot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I agree, this is the BEST way to cook spaghetti squash!! I tried other recipes where you cut the squash in half and it is not the same. I tried this one several times already and it’s always great. The circle cutting makes the squash strands longer and give it more of the feel of spaghetti.
Thank you for this wonderful recipe!!
Yay! So glad you love this method, Maya. Thanks for making the recipe and for leaving a review. I really appreciate it! 🙂
This is the only way to cook spaghetti squash that i’ve been pleased with the texture.
So glad this method worked for you, Patty. Thanks for trying it and for leaving a review. I really appreciate it!
I love using spaghetti squash instead of spaghetti. THIS is the BEST way i have found to prepare it. Plus, the rings are a great way to manage serving size. Thank you so much!
Yay! So glad you loved this recipe, Tiffany. Thanks so much for making it and for coming back to leave a review. I really appreciate it.
very helpful info
I am so glad you found this helpful!
Love this method!
Hi Tammy! I am so glad you found this method and are loving it. Thank you SO much for coming back and sharing your review + star rating, I truly appreciate it!
Excellent recipe! No modifications needed!
Ah thank you so much, Tillie! I am so glad you’re enjoying this method and it turned out great for you. Thank you for coming back and sharing your review & star rating, it means so much to me!
Love this method! Great recommendation. Thank you for all your wonderful recipes & cooking hacks.
Of course! SO glad you’re loving this method and it turned out great for you. I appreciate your review + star rating, it means os much to me. 🙂
Thanks for the tips on how to “ring” oven bake! Worked like a charm and tasted really good!
Of course! I am SO glad you’re loving this method and it works out great for you. Thank you for your review & star rating, I so appreciate it!
I LOVE spaghetti squash and have used it for MANY years, but I NEVER thought of cutting it width instead of length! GREAT idea. When I first started cooking it, it was in a BIG pot of water with something heavy on top to hold it down! lol. I graduated to other methods and use the microwave now. Gonna try your widthwise cut. Thanks a lot. Very new to your site, gonna enjoy this. Love it when the young ones can teach this old dog new tricks.
Ahh welcome! I am SO glad you’re here. Trust me, the rings work perfectly every time and they are super easy as well. Hope you enjoy!
Cutting the squash widthwise was such a win! It also made scooping out the seeds so much easier! A helpful tip to cutting the squash is to slightly rock it back and forth on the cutting board while you cut.
Ah yay! I am so glad this method worked for you, Emily! Thank you so much for your review & star rating, I really appreciate it.
I always have such a hard time cutting this squash raw. I usually throw it in the stove for .15 minutes and then let cool a bit and slice it then. So much softer but not smooshy soft
Thanks, Amanda. I also always recommend having good quality knives, that will really help when cutting through spaghetti squash!
First try with roasting in rings and worked wonderfully. I microwaved for 4 min to soften and a knife cuts those rings just like butter. Excited for next time to bake a little longer to get more caramelization!
Yay! I am so glad that this method worked great for you, Amy! Thank you for your review & star rating, I so appreciate it!
I used the roasted squash rings method and – what a difference! I’ve always roasted two halves cut lengthwise )at 350) which resulted in at least some mushy squash. This time, I cut 2 in rings, rubbed with salt/pepper/garlic powder/olive oil and roasted at 425 F for 40 min, flipping halfway thru. Delicious!!
WOO! I am so glad that you are loving this method, Maile. Thank you so much for coming back and sharing your review + star rating, I truly appreciate it.
Someone gave us a spaghetti squash and I was determined to put it to good use and not waste the gift. This recipe gave me confidence, though it also made me realize dull kitchen knives are dangerous!! So excited to put some sauce on this and enjoy!
Yay! I am so glad this method worked out for you, Jenny. Yes, sharp kitchen knives are a MUST. Thank you so much for sharing your review + star rating, I really appreciate it.
I love spaghetti squash, my family, not so much. I tried you roasted recipe and everyone loved it!! it was truly the best method for me and I will make it often. Thank you!
WOO! I am so happy that this method worked for you, Shar! Thank you for your review + star rating, I really appreciate it!
All i can say is OMG! Finally a way to cook spaghetti squash where I’ll actually enjoy it! And it’s not mushy at all… which has been a problem for me every time I try to cook it. I cut in rings and roasted it….then had 2 helpings! Thank you for this!!
Woo! Glad to hear this method was a success for you Becky! I appreciate you coming back to leave a review and star rating, thank you!
Great hack – really is the only way to cook it right for try spaghetti purpose! So much better and way more yummy caramelized bits 🤤 The cutting is always a bit tricky so I appreciated the microwave tip. Thank you!
Woo! So glad this method works well for you, Renee. Those caramelized bits are SO good!
LOVE LOVE LOVE the roasty flavor and a little carmelization of the spaghetti squashed roasted in rings. Really adds to the flavor when using in place of pasta.
Woo! I’m so glad to hear this method is a hit for you, Mary! Thanks for trying it and coming back to leave a review, I really appreciate it.
So simple and spaghetti squash turned out perfect!
Yay! Glad to hear this method worked out well for you, Tamar! Thanks for coming back to leave a review. I appreciate it so much.
When I first tried spaghetti squash it wasn’t my fav and was a lot of work but I tried this method and it is so much easier and so great! I can’t wait to try more recipes using spaghetti squash and this method of cutting!! Thank you!
Yay, I’m so glad to hear that, Jennifer! Thanks for coming back to leave a review and star rating, I really appreciate it!
I love spaghetti squash but hate how difficult it is to cut in half and how long it takes to roast it. This method saves so much time and effort! AND it doesn’t turn out mushy.
Woo! I’m so glad this method is working for you, Molly! Thanks for leaving a review and star rating, it means the world to me!
This is definitely the easiest way to cook spaghetti squash!
Woo! So glad this method works for you, too, Monica!
Learned a new method! Thank you!
Yay! So glad this worked for you, Halley! Thanks for coming back to leave a review and star rating!
This is truly THE BEST method for cooking spaghetti squash! I’ve seriously made it more often since first seeing your video post on it last fall than every before!
Woo! I’m so glad to hear this method is working well for you, Lysa! It really is the best! Thanks for coming back to leave a review and star rating, I appreciate it!
Will try the spaghetti squash cut into round circles! Thank you
Thanks, Susan! Let me know how it works out for you!
This is my new favorite method to roast spaghetti squash. It’s easy and faster than roasting it by cutting it in halves. It turned out perfect. I love also Brittany’s recommendation to use a grapefruit spoon to scrap the seeds. Genius!!!
Woo!! That makes me so happy to hear, Maren. Thanks for coming back to leave a review and star rating. I really appreciate it!
This is a great way to make spaghetti squash! the consistency is so much better than cooking it length wise .keeps its noodle texture instead of getting mushy. thanks!
Yay! I’m so glad you loved this method, Lindsey! Thanks so much for making it and for coming back to leave a review. I really appreciate it!
I had no idea you could make it like this. Amazing!! I need to try it this week. Thanks so much for sharing.
Hi, Taleen! So glad this method will help you! Let me know how it turns out for you!
I’m ready to try Spaghetti squash again. Thank you for that simple solution of cutting widthwise. I can’t imagine how I never figured that out. I will be adding this vegetable to my menus.
Let me know how it works out for you, Lori!
Very interesting, looks so much easier than the way I normally do it. Great video.
Yay! So glad this was helpful for you, Jeanne! Thanks for leaving a review and star rating, it means the world to me!
Yummm!!!! This is the only way I will cook my spaghetti squash now!!! Thank you for the amazing idea!!!
Woo! I’m so glad this method worked out for you, Jody! Thanks for coming back to leave a review! I really appreciate it.
First time I cooked spaghetti squash and I used this method I couldn’t believe how quickly it cooked, easy to pull the strands out and not watery at all unlike zucchini noodles.
Yay! I’m so glad this method worked out for you, Isabel. Thanks for leaving a review and star rating!
I’m excited to try this new method, as my spaghetti squash comes out watery!
Hi, Heather! Thanks for the review and star rating, let me know how this method works out for you!
Love this recipe!!!!
Woo! I’m so happy to hear that, Kim! Thanks for leaving a review, it means the world to me!
I cook spaghetti squash often and this method is the easiest. I never thought to cut the squash in rings. Thanks for sharing!
Hi, Terri! I’m so glad this method worked out for you! Thank you for coming back to leave a star rating and review, I really appreciate it!
Delicious! Great way to up my plant points. 😉
Yay! So glad you loved this recipe, Carney. Thanks so much for making it and for coming back to leave a review. I really appreciate it.
BEST way to cook spaghetti squash! Super fast, delicious, and easy. I made this earlier in the week and tossed it with some marinara and frozen meatballs for a quick and easy dinner. This is now the only way I cook spaghetti squash!!
Woo!! That makes me so happy to hear, Madeleine! Thanks for coming back to leave a review and star rating. It means the world to me!
I used this cooking method tonight to make the viral baked feta pasta recipe. I’ve cooked with spaghetti squash in the past, but saw this method posted on EBF’s Instagram today and decided to give it a try. I’ll never cook spaghetti squash any other way ever again! So easy, and so delicious. Husband and kiddo approved! Thanks, Brittany!
Yay! So glad to hear this Mallory! Thanks so much for making it and for coming back to leave a review. I really appreciate it!
This is my second time cooking my squash in oven, the first time did it in half and this time in ring. It so delicious and love the flavour the tastes. Happy New Year! Thank for the recipe.
Happy to hear this recipe was a success, Arianne. Thanks for the review!
Prior to this recipe, I wasn’t a fan of spaghetti squash. It was bland, water and kind of mushy from the microwave. Roasting it this way is so much better! Now I really like it and will make it regularly to lighten up dishes traditional served with pasta. Thanks so much for putting healthy spaghetti squash back on the menu at our house. 😉
Ah yay! This makes me so happy to hear, Corrie! Thanks so much for the review + star rating. I really appreciate it!
This is so good and you can just add whatever seasoning you want to go with the rest of your meal. It is amazing the longer “noodle” and I do like that it is not as soggy
Thank you so much I love your posts and the recipes that I’ve tried are all really good. y’all should check out the ACV lemonades so good
Yay!! So happy to hear this recipe worked out for cooking your spaghetti squash. Thanks so much for the review + star rating, Jane. I really appreciate it!
Have my rings in the oven as I type. Can’t wait! All other methods prior were always mushy and bland. For the rings, I’ve topped with olive oil, kosher salt, powdered garlic, pepper and smoked paprika. When done, I’ll be serving this with honey-bourbon glazed salmon. Thank you so much for sharing. Many blessings to you and yours!
Yay!! Happy to hear you’re loving this recipe, Isabeau! Thanks so much for the review. I really appreciate it!
Since finding this method, roasting is the only way I prepare spaghetti squash now. So fast and easy.
Thank you for your wonderful website?
!
So glad this was helpful for you, Shirley! Thanks so much for the review :).
I agree with JC, microwave spaghetti squash a bit before trying to cut into circles, so much easier
First time spaghetti squash maker here and your recipe was so easy to follow and delicious to boot! Thank you, thank you for such a great recipe for a newbie! Enjoying my spaghetti squash topped with creamy basil shrimp as I type this! – Lauren in RVA
Woo!! So glad you tried this method of cooking spaghetti squash!! Thanks for coming back to leave a review, Lauren. I so appreciate it!
I make spaghetti squash very often, but this was my first time cutting it in slices/rings rather than just slicing in half and roasting. LOVED it!! Everything came out perfectly and was so easy to string the squash with a fork after it was done cooking. Will be keeping this recipe on repeat.
Isn’t it a game changer?! So glad you loved this method. Thanks for giving it a try and for coming back to leave a review. I so appreciate it!
We love spaghetti squash…can’t wait to try some of these recipes….thank you
I now track my calories on an app-could you tell me if a slice/ring is a serving, according to the nutritional information? I have a medium/large spaghetti squash and want to keep to my calories.
The serving I have listed is for 2 cups, which should be about 1/2 or 1/3 of the total squash depending on the size of your spaghetti squash.
I love your recipes as I have been going through some health issues & your recipes are very helpful. My doctors are grateful also. Keep going. We all can use these at this time.
Ahh that makes me so happy to hear, Linda. So glad you’re loving the recipes. 🙂
This is new , to me
Just found this site. I can not wait to try this.
Thanks for recipes
I love spaghetti Squash….period
LOL! Not much discussion about the extreme difficulty of safely cutting an uncooked squash, for those who have never encountered a spaghetti squash. But I appreciate the perspective of different ways to prepare it!
My wife and I have been cooking and eating spaghetti squash for more years than we can remember… But we have always cut them lengthwise.
I absolutely LOVE spaghetti squash with nothing more than salt and a little fresh cracked black pepper seasoning, and even with no seasoning or toppings at all. And, we’ve eaten it numerous other ways also, with toppings you’d never think would go.
My wife catches me all the time eating it straight out of the toaster oven steaming hot and too hot to hold!
We’ve even gotten to where we cook it (and cool it) to feed to our Pekin ducks and various chickens! They love it too, unseasoned, of course, and eat it right down to the skin. At least, they get what I haven’t already scraped out as soon as it pops out of the oven! Lol.
Is there a way to know when it’s ripe for cooking?
Hey Deborah – Your squash should be a golden yellow or a dark yellowish color and the skin of the squash will be very thick and hard.
Sounds good
Can’t wait to try it! Great tips and sounds delicious!
Can’t wait to try!
the very best! so good and not mushy! my go to.
Hi! Best method I have found so far!
I do have a question though: how do you reheat the spaghetti squash with still maintaining the al dente texture and no mushiness?
So glad you love this method, Amy. I’ll usually just heat it up in the microwave or on a skillet with a little oil!
I use didn’t spaghetti squash for so many dishes. Stir fry, I make my sure get and add th spaghetti squash
Perfection! If you love the brown of roasted veggies this is THE spaghetti squash method. The ‘bird nest’ rings are easy to use and store. I’m sharing with everyone I know. Thanks!!
Genius!! This turned out so deliciously! Thank you so much for sharing. 🙂
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 can’t wait to try it! I am always looking for an easier way to cut and cook spaghetti squash😃
Yay!! Definitely come back and let me know how this method works for you once you try it. 🙂
Spaghetti squash recipe was genius. I call it the Pineapple ring method. My wife thoroughly enjoyed my cooking experience. I’m so impressed I’m going to check out your other recipes.
I love this recipe. So easy and the “noodles” come out perfectly. I love zucchini noodles, but now that I’ve 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! 🙂
This has completely changed my opinion on spaghetti squash. I’ve 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 🙁 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 🙂 Thank you!
Yay!! Isn’t it the best?! So glad you tried this method, Sherry. 🙂
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 “spaghetti” 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. 🙂
Game changer!!! Soooo delicious. I make this with plain tomato sauce or a meat tomato sauce and it’s 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 🙂
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. 🙂
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.
Great on squash
Easy
I love spaghetti squash – I have two issues one it comes out small pieces and two it is watery when I add my thick gravey. It sounds that this may take care of both issues. Thank you.
is there a breakfast patty recipe.using spaghetti squash. or an omlet type recipe for spaghetti.
Great way to cook spaghetti squash! Thanks for posting. Trying to eat clean and need all the help I can get.
I’m so glad you tried this method of cooking spaghetti squash!! Thanks for coming back to leave a comment + star rating, I so appreciate it!
Finally tried this cooking method. Amazing!! Thank you!
Yay!! So glad you tried this method, Alison. It was definitely a game changer for me when it came to cooking spaghetti squash. Thanks for coming back to leave a review, I so appreciate it!
Loved this method! The spaghetti squash wasn’t watery & shredded nicely.
Yay!! So glad you tried this method and that it worked for you! Thanks for coming back to leave a comment + star rating. It means the world to me!
all i can say is BRILLIANT!!!! i just made these tonight and it was amazing how delicious and easy it was to do!!!
Yayyy! So glad you tried this method of cooking spaghetti squash. Isn’t it the best?! Thanks for coming back to leave a comment and star rating, Lena. It means the world to me! <3
If I make these on the weekend, would they reheat good for lunches throughout the week? How would you store them?
Hey Karen – Yes! I would just make sure to peel the skin away and separate the strands with a fork then place the strands in an airtight container in the fridge. It should last about 5 days in the fridge.
I must always do something extremely wrong because I’ve never had a spaghetti squash turn out tasteless/ slightly sweet. They are always bitter as heck and end up being tossed outside for the animals to eat. I’m really not a picky eater, but I’ve never found a way to cook it that actually tastes good to me. Maybe it’s not fully ripened or something, when I buy it? I would really love to find a way where I can actually enjoy it.my FOMO is real haha
Have you tried this method of cooking spaghetti squash yet? Your squash definitely shouldn’t taste bitter!
I was so intrigued when I first saw this. I tried it tonight and it was easy to cut and prepare. I love the longer strands of squash and it cooked quicker. Thanks!
Woo-hoo! So glad you tried this method and it worked for you. It’s changed the way I think about spaghetti squash. haha 🙂 I really appreciate you coming back to leave a comment and star rating, Maria. The ratings are super helpful!
Hey, I keep reading that microwaving the squash for 5 minutes makes it easier to cut, but no one has mentioned how that affects the baking time in the oven. How should I adjust the baking time if I microwave the squash first? Thank you!
Hey Jen! I’ve never actually used the microwave tip so I’m not 100%, but I don’t think microwaving it for 5 minutes shortens the baking time by much. If anything it might reduce the baking time by 10 minutes or so, but I think it mostly just softens the squash a bit so it’s easier to cut.
Hi there! I tried this method for the first time tonight! Was very excited about it actually and it didn’t turn out as I hoped! I followed it exactly but didn’t seem like it was cooked all the way so I added an additional 20 minutes. Still don’t think it was done as peeling the skin was not easy. It was very hard and each piece sort of broke off as I tried to take it off. Any tips??
Hi Mahshid. That’s so strange. I’m wondering if there was something else going on with your squash. My first thought it that it wasn’t ripe and therefore stayed hard. Was your squash super pale yellow or dark yellow. I’ve made this recipe many times and the squash always cooks, but I’ve found that deep yellow squash is what you want. If it’s super pale in color, it’s not ripe enough.
Do you think you can freeze the cooked squash rings without removing skin?
Hi Jane. I would assume so, but I haven’t tried it.
I use our little pumpkin carving saw tool to cut the spaghetti squash! Figured this one out after wrestling with a knife one night for way too long during Halloween season.
Ohhhh, I love that idea! Didn’t even think of that, but I’m sure it works wonders. Thanks for sharing, Angela!
Hi Brittany. Thank you so much for all the tips, they will be a huge help to me. I do have a question. Can the cooked/roasted spaghetti squash then be cooked again making stir fry noodles (Lo Mein)?
Totally! I do this often because I usually make the noodles as part of my meal prep and then use them in other recipes. Just don’t overcook them. Since they’re already cooked, they’ll basically just need to be warmed back up!
I just made this tonight for the family…everyone was suspicious after years of bland crunchy tasteless spaghetti squash done the “lengthwise with a bit of water” way. Sooooo good! Definitely a new favorite!
Great Thanks for the info. I will try it this week
Can you roast the squash ahead of time and refrigerate until ready to use? Make it the night before to save time on weeknights.
Totally. I do this all the time as part of my Sunday meal prep!
It took 15 mins in my 3 qt. instant pot to cook it to my liking. Thanks for sharing
Really easy fast way to make spaghetti squash. Served with homemade meatballs and tomato sauce. This dish was great. Will never cook spaghetti squash another way.
Thanks for the tip! I tried it and loved it. Everything cooked evenly and reduced the cooking time.
Hi Brittany! I made this tonight and it was delicious! Much easier than other methods I’ve tried. You were right – NOT watery and perfectly cooked! I’m actually looking forward to making it again soon. Thank you!
Can cooked squash leftovers be successfully frozen?
Just added information about how to freeze it, but here’s what I would recommend. 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.
Thanks for the tips. I just made one of these over the weekend and like you I also do not enjoy cutting it! I forgot how long it takes to roast halves in the oven! Definitely need to start this one sooner next time. My salmon ended up being done way before the squash.
Oh shoot! That’s totally happened to me before too. I always forget how quickly salmon cooks up. I hope you get to try this method soon.
Love this and can’t wait to try it! Spaghetti squash is so great in a variety of recipes and this looks like a great way to change the texture. Thanks!
love spaghetti squash but have never thought of cooking it that way
What do you mean by filling rings 15 min in?
Oops. Thanks for catching that. It should say flipping. Just updated it! 🙂
Genius! I’ve been cutting it lengthwise for years. So excited to try this method. Thanks for the tip/recipe 🙂
Yay! Can’t wait to hear what you think. I LOVE that the squash isn’t super watery using this method.
This looks fab!
Rebecca | http://www.peppermintdolly.com