If spaghetti squash has let you down in the past, this tutorial on How to Cook Spaghetti Squash in the Oven will be a game-changer. Just say no to soggy, sad spaghetti squash!

Cooked spaghetti squash in dish with fork


Oh, spaghetti squash. You can be delicious, but you can also be a let-down. 

The first let-down? It doesn’t actually taste like pasta. People who say it does are lying to you. It doesn’t taste like pasta, nor does it have the texture of pasta. It’s false advertising for sure, but once you set aside the expectation that it’s a perfect swap for spaghetti, you can get over this.

Then, a lot of methods for cooking spaghetti squash produce soggy, watery, bland results that turn into mush when you try to shred it. You add it to a sauce, the sauce immediately gets watered down, and you have a soupy dish that no one wants to touch. “Why didn’t you just make real spaghetti, mom?!” 

So this is the way: how to cook spaghetti squash in the oven so it’s totally perfect. When you shred it, it’s fluffy! It doesn’t release water into the sauce! And it tastes legitimately good—even if it doesn’t taste like pasta—because it’s seasoned and roasted. 

Roasting spaghetti squash in the oven adds a note of caramelization and gives it some nice browning, which gives it flavor and makes it much more appealing. Here’s how to do it.

Halved spaghetti squash on cutting board

Ingredients for Roasted Spaghetti Squash

Here’s a quick rundown of what you’ll need for this recipe. For the full measurements, scroll down to the recipe card.

  • Spaghetti Squash – Look for spaghetti squash that’s evenly golden yellow, without any green spots. The skin should be firm and smooth, with no bruises or soft spots. 
  • Olive Oil – Oil is what facilitates the browning and caramelization of the squash, so don’t skip it! 
  • Seasonings – Kosher salt is a must, but black pepper is optional.

How to Cook Spaghetti Squash in the Oven

This is a quick summary of the steps involved in cooking spaghetti squash.

  1. Prepare. Preheat your oven to 400ºF and line a baking sheet with parchment or foil. Cut the squash in half lengthwise.
  2. Remove the seeds. Use a spoon to scoop out the seeds and pulp from the middle. (Pro-tip: The seeds can be roasted just like pumpkin seeds.)
  3. Season. Brush the cut sides of the squash with oil and add salt and pepper, if desired.
  4. Bake. Set the cut sides down on the baking sheet and roast for 45 to 60 minutes.
  5. Shred. Use a fork to shred the squash and serve or add to a recipe.

Tips for Cooking Spaghetti Squash

It’s easy to bake spaghetti squash in the oven, but these tips will help make sure it turns out perfect!

  • Make it easier to cut. If the squash feels too hard to cut in half, poke a few holes with a fork into the skin and microwave for 3-4 minutes to soften it. 
  • Store it smart. Cooked spaghetti squash will keep for 4-5 days in the refrigerator. You can also freeze it in airtight containers or bags for longer storage; it will keep up to 3 months in the freezer.
  • Sauce it well. Since spaghetti squash has a mild flavor, you can’t really treat it like roasted butternut squash, which you can enjoy with just salt and pepper. You really need to pair it with a sauce or use it in a recipe.
Halved roasted spaghetti squash in baking dish with fork shredding on half

Ways to Use Spaghetti Squash

  • Use it like pasta. Top it with pasta sauce and add Italian meatballs or use it any other way you would use pasta.
  • Spaghetti squash lasagna. Layer cooked spaghetti squash with marinara sauce, ricotta cheese, and mozzarella. Hello, low-carb lasagna!
  • Spaghetti squash boats. Or you can shred the spaghetti squash, mix it with ricotta and meat sauce, stuff it back into the hollowed out shells, sprinkle with mozzarella, and bake until the cheese is melted and just beginning to brown for spaghetti squash boats.

Sauces for Pairing With Roasted Spaghetti Squash

Winter Squash 101

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Cooked spaghetti squash in dish with fork

Get the Recipe: How to Cook Spaghetti Squash in the Oven

Yield: 2 servings
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
This guide to how to cook spaghetti squash in the oven is the BEST way to make sure your squash turns out perfect every time, never soggy!
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Ingredients

  • 1 large spaghetti squash
  • 1 tablespoon olive oil
  • ¼ teaspoon kosher salt
  • Black Pepper, optional

Instructions 

  • Preheat oven to 400˚F and line a large baking sheet with parchment or foil.
  • Using a shark kitchen knife, cut the spaghetti squash in half lengthwise. If difficult to cut, poke a few holes with a fork into the skin and microwave for 3-4 minutes to soften.
  • Using a large spoon, scoop out the seeds and scrape away some of the stringy flesh.
  • Lightly brush the inside of the squash with the oil and sprinkle with salt. Place cut side down on the baking sheet and transfer to the oven.
  • Bake the squash for 45 minutes to 1 hour or until the insides can easily be shredded with a fork.
  • Serve immediately or use in your favorite recipe.
Calories: 212kcal, Carbohydrates: 33g, Protein: 3g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Sodium: 373mg, Potassium: 522mg, Fiber: 7g, Sugar: 13g, Vitamin A: 579IU, Vitamin C: 10mg, Calcium: 111mg, Iron: 2mg
Author: Kellie
Course: Side Dish
Cuisine: American