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!

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

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!

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

More Vegetable Recipes to Try

• Sautéed Vegetables
• Roasted Butternut Squash
• Roasted Brussels Sprouts
• Easy Roasted Carrots
• Roasted Cauliflower
• Sautéed Green Beans