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I’m so excited, you guys! I’m finally seeing spaghetti squash in stores again. I love this time of year. It’s still warm, but fall flavors are starting to emerge. And, it’s the perfect time for me to share a prep post with you. I have two methods for how to bake spaghetti squash in the oven, whole or cut in half. The best part? They are likely FASTER than what you’ve been doing!
If you’re looking for how to cook spaghetti squash, there are methods using just about any cooking device out there. You can roast it in the oven whole or cut in half, you can microwave it, you can even use a slow cooker or pressure cooker. I prefer an easy method that doesn’t require taking out additional equipment. My favorite way is to bake spaghetti squash in the oven – except my way is faster!
How To Cook Spaghetti Squash Fast
Microwaving is probably the fastest way to cook spaghetti squash. If you’re wondering how to microwave spaghetti squash, what you can do is cut it in half and microwave for about ten minutes. This method does work, but it’s not my favorite.
I don’t like the microwaving method for two reasons. First of all, I try to avoid cooking food in the microwave when possible. Pretty much any other cooking method is healthier and preserves food nutrients better.
Second, microwaving often results in uneven heating, and thus uneven cooking. You may end up with some areas of the squash noodles mushy and others too raw. Who wants that?
So, what is my favorite way to cook spaghetti squash fast? Roast it at a high temperature!
Many baked spaghetti squash recipes use lower oven temperatures, which take longer. I’m impatient! The key is roasting spaghetti squash at a high temp to save time. Most recipes do it at 350 or 375 degrees, but I went as high as 425 degrees to save time.
The higher temperature does mean you’ll get a little caramelizing on the edge if you’re using the cut-in-half method, but who cares? I actually think it’s delicious. If you don’t like that part, it’s only on the surface anyway. Totally worth the time savings!
Tricks To Baking Spaghetti Squash
Like I mentioned before, my best trick when baking spaghetti squash is a higher temperature to cut back on time. The other reason that a high temp works better is you reduce the steaming effect, which means more flavor. You definitely don’t have to use high heat, but who doesn’t want more flavor while saving time in the kitchen?
Speaking of steaming, don’t add water to your pan. I’ve heard some people do this when baking spaghetti squash cut in half. I tried it and was disappointed. It leads to watery squash!
Even though the cooking time is shorter with my high temp method, the spaghetti squash still needs to rest before you handle it. It comes out of the oven steaming hot! You may be thinking that the resting period adds time, but usually it’s not a big deal. You basically have to do that with other cooking methods anyway. The squash is too hot to handle when you remove it from the oven, microwave, or any other cooking method you use. Just prepare your sauce while you wait!
Keep in mind that the squash does continue to cook a bit as it’s resting, so follow the instructions on the recipe card to avoid overcooking. When testing for doneness, a knife or fork should slide in fairly easily, but there should still be a tiny bit of resistance as you go in deeper. Overcooking spaghetti squash will make it mushy. Don’t do that!
You can roast spaghetti squash whole or cut in half, with the latter being the fastest. There are pros and cons to each. I’m sharing both methods with you, and you can decide. There are also some tricks for cutting spaghetti squash – more on that below!
But first, here’s how to bake spaghetti squash…
How To Cook Spaghetti Squash Whole
If you’re looking for the easiest method, you’ll want to know how to cook spaghetti squash whole. The main advantage here is there is no prep whatsoever!
No need to struggle with trying to cut through the hard skin. Simply poke holes in it, place it on a pan and bake in the oven, flipping halfway through. It’s effortless to cut it open once it’s cooked.
The downside of baking spaghetti squash whole is that it basically steams on the inside. It works, but you don’t get the roasted flavor that cutting in half gets you. This may be good or bad depending on what you are going for.
Baked spaghetti squash whole results in a more mild, neutral flavor. This may seem bland compared to roasting cut in half, or it may be a better blank canvas for your spaghetti squash recipe.
When I’m feeling extra lazy and don’t want the fuss of cutting, I bake my spaghetti squash whole. Otherwise, I prefer to cut it in half, first.
How To Bake Spaghetti Squash Cut in Half
For a deeper, roasted flavor, slicing the spaghetti squash before baking is the way to go. Having the open edges touch the pan accomplishes this perfectly. And, some air escapes, preventing that blander steaming effect.
The other major reason to bake spaghetti squash cut in half? It’s a lot faster! Even more so when you use my high temperature method.
Of course, the main issue when you bake spaghetti squash cut in half is the slicing part. I absolutely hate cutting through that hard skin. Fortunately, there’s a method that makes it easier.
How To Cut Spaghetti Squash
The trick to cutting spaghetti squash? Score it first! Use a knife to poke holes all the way around the squash, where you’ll be cutting. Then, cutting will be a lot easier!
Some cooking methods recommend slicing the squash into rings before roasting. I can understand the allure of having more surfaces to roast, but personally I find that to be way too much work. It’s difficult enough to figure out how to cut spaghetti squash without cutting off a finger (ha!), without trying to do it multiple times! And when cutting rings, it’s harder to find an edge to grab onto for leverage.
Speaking of cutting spaghetti squash, that brings me to my next point…
How To Make Long Strands
Did you know that the long strands in a spaghetti squash actually run horizontally? If you picture the concentric circles inside, they run perpendicular to the length of the squash. Too much math? Don’t worry, I’ll get to the point. Here is what you need to know.
If you want longer spaghetti squash strands, the key is to cut it in half crosswise, not lengthwise! You’re basically cutting the strands shorter when cutting the long way.
I actually like to mix it up. Sometimes I cut spaghetti squash crosswise, sometimes lengthwise.
Despite the shorter strands, the advantage of cutting lengthwise is that you get nice, stable spaghetti squash boats that way. You won’t be able to serve the spaghetti squash noodles in the shells if you cut the short way, because the side with the stem won’t really balance upright.
Long story short? If appearance matters and you want to stuff your spaghetti squash back into the shells for serving, cut the long way. Want longer strands? Then cut crosswise!
Carbs in Spaghetti Squash
Compared to other winter squash varieties, spaghetti squash is very low carb. It has 7 grams of total carbs per cup, with 2 grams of fiber. That makes it only 5 grams net carbs per cup! This is very manageable for almost any low carb keto diet.
This is a major reason why I love using spaghetti squash in recipes so much…
Low Carb Spaghetti Squash Recipes
When it comes to low carb pasta recipes, spaghetti squash is king. The mild flavor and naturally occurring “noodles” make it the perfect low carb pasta replacement!
Let’s not forget, though, that spaghetti squash is special and delicious in and of itself. Even if you feel like it doesn’t replace pasta for you, it’s still awesome. In particular, if you bake spaghetti squash cut in half, you’ll get that amazing roasted veggie flavor. So good.
My favorite low carb spaghetti squash recipes are comfort foods. Probably no surprise there! Once cooked, you can pretty much use it in any pasta recipe.
Here are some of my favorite low carb spaghetti squash recipes:
- Spaghetti Squash Carbonara
- Keto Swedish Meatballs (use squash instead of traditional noodles!)
- Spaghetti Squash Lasagna Boats
- Tuscan Spaghetti Squash Boats
- Keto Mexican Spaghetti Squash
- Spaghetti Squash Pad Thai
How To Bake Spaghetti Squash in the Oven (Whole or Cut in Half)
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How To Bake Spaghetti Squash
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Ingredients
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Instructions
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How To Bake Spaghetti Squash Whole
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Preheat the oven to 425 degrees F (218 degrees C). Line a baking sheet with foil or parchment paper, if desired.
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Pierce the spaghetti squash all over with a sharp paring knife.
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Place the squash onto the baking sheet. Roast in the oven for about 30-45 minutes, flipping over halfway through. It's done when the skin pierces fairly easily with a knife. The knife should be able to go in pretty deep with just very slight resistance.
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Remove the spaghetti squash from the oven. Let it cool for at least 10 minutes before slicing. Cut the spaghetti squash in half crosswise for longer low carb noodles, or lengthwise for shorter ones.
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Scoop out the seeds, then use a fork to release strands. Sprinkle with sea salt to taste, then toss with your favorite sauce (or simply olive oil) to serve.
How To Bake Spaghetti Squash Cut in Half
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Preheat the oven to 425 degrees F (218 degrees C). Line a baking sheet with foil and grease lightly.
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Use a sharp chef's knife to slice the spaghetti squash in half. To make it easier, use a paring knife to score where you'll be cutting first, then slice. Cut crosswise for longer low carb noodles, or lengthwise for shorter ones. Scoop out the seeds.
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Drizzle the inside of the halves very lightly with olive oil. Season with sea salt.
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Place the spaghetti squash halves onto the lined baking sheet, cut side down. Roast in the oven for 25-30 minutes, until the skin pierces easily with a knife. The knife should be able to go in pretty deep with just very slight resistance.
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Remove the spaghetti squash from the oven. Let it cool for at least 10 minutes, open side down.
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Use a fork to release strands. Toss with your favorite sauce to serve, or simply season with more sea salt to taste.
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Recipe Notes
Serving size: 1 cup
See post above for tips & tricks when baking spaghetti squash!
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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49 Comments
Elizabeth Garcia
Very useful! I read all the tips. I use spaghetti squash a lot and this recipe makes it easier. Thank you!
Lilly Lee
I love the technique of scoring the squash before baking and then following the score marks after baking to cut the squash in half. Worked perfectly! My squash must have been bigger than “medium” or it was old because it took a lot longer than 45 minutes to soften. In fact, I had to finish it in the microwave after I cut it in half and found it wasn’t quite ready. 🙁 But in the end, it tasted great and I loved the texture. I made this to go with your chicken and Alfredo sauce recipes.
Sharon
So I don’t have enough strength to cut the spaghetti squash so I love the idea of cooking it whole. But I also would like as much flavor as possible. I agree with not liking the microwave way to soften it. But can you start with your whole method, cook it for 15-20 minutes, cut it and then cook it the rest of the way face down? Would that work? And get the benefits you mentioned in roasting it? Thanks. 🙂
Wholesome Yum D
Hi Sharon, I have never done this before but I think it might be difficult to cut a very hot spaghetti squash. If you try it let me know the result.
Therese
Oh my, what a lifesaver on the hint to score before cutting in half, with arthritis in hands, back, neck & shoulder issues, have not been able to cut the spaghetti squash in a couple of yrs. I always had to wait for the family. I have just scored & cut all 6 squash in half, no problem. Thank you, next up is your carbonara recipe.
R. Watson
I use my pumpkin carving “saw” to cut all my squash. It works great! Less struggle than using a knife.
Susan
First a question: how do you define a “medium” spaghetti squash? How much would it weigh?
Second, a tip: another reason you don’t want to overcook spaghetti squash is that, in my experience, it becomes bitter. My all-time favorite way to have spaghetti squash is mixed with garlic butter and grated parmesan.
Wholesome Yum D
Hi Susan, A medium spaghetti squash would weigh 4-5lbs.
Jacqueline Perdue
I just made a butter, garlic and lemon sauce tonight for my squash. Absolutely delicious! I definitely suggest adding a splash of lemon juice.
Valerie
I found if I pierce the spaghetti squash then microwave for 3-4 minutes, I can cut right through it. I then put on baking pan, cut side up. Add ghee and lots of garlic (sometimes cajun or creole seasoning). Bake for 20 minutes. Comes out perfectly!
Dee Smith
Just wondering if you can then freeze spaghetti squash noodles to use later?
Wholesome Yum M
Hi Dee, Yes! For the best results, I recommend separating the squash into noodle strands and then freezing them in an airtight bag. They should keep for 6+ months in the freezer.
Cassie Porter
I have limited mobility in my primary hand, so I am always looking for the easiest way to do things. Cutting a squash in 1/2 used to be a huge chore for me. Now I cut it across the short way using a heavy duty serrated knife bread knife).
I don’t saw, though. I place the blade against the squash then hit the blade end with the palm of my hand, move the knife a few inches and repeat until I’ve gone all the way around and met up with the first cut.
I have to circumnavigate the squash three times, going a little deeper with each pass, but it takes much less effort and much less time.
While it’s cooking, I place a basil leaf and fresh parsley inside each upside down 1/2. It doesn’t permeate the squash, just gives it a real nice hint of flavor.
I can say alfredo sauce is delicious with spaghetti squash.
Kath
I have used my crock pot to cook my spaghetti squash whole and then cut it in half when it comes out – works great. Cooked on low for 5-6 hours and let cool for 30 minutes before cutting.
Lorianne
Yesterday was our first time trying spaghetti squash. How did I live without this vegetable for all these years?! And your recipe made it come out the perfect consistency. Not mushy or raw. I NEVER would have thought cutting it across the short half would be the way to preserve the length of the strands. Very counterintuitive until you take a look. Again. Love it!
Phyllis
Great tips on baking. Followed baking squash cut in half. Best squash in my life! We had more
‘spaghetti’ than ever. Nice roasted flavor. Thanks for great tips!
Conrad Foltz
I prepared just like you suggested and it came out great, my squash was a little bit big then normal so I think I might bake it for maybe 5 minutes longer because I had a little hard spots but it didn’t bother me at all. Best & Easiest way you baking a squash.
Thank You very much on the recipe
Chan
Thanks for the tips!
Alex
In the recipe itself you did not mention scoring the squash for roasting it whole. I understand you may want people to read the whole post, but for the sake of lazy readers like me please include that!
Wholesome Yum M
Hi Alex, Thanks for your feedback. I have added this detail to the recipe card.
Douglas Page
Hi, Thanks for these tips. This is the first time we have ever made spaghetti squash so we were lost until I came across this.
We cooked it cut in half cut side down for 30 minutes at 425F after removing the seeds and giving it a light oiling but after I removed the strands it was very watery and looked like a flat undefined blob on the plate unlike your picture. I am wondering if that is somewhat normal? It did taste good it was just very liquidy in the bowl. Do you have any tips? Thanks.
Wholesome Yum M
Hi Douglas, It sounds like your spaghetti squash may have been overcooked. Sizes can vary a lot depending on where you live. What was the approximate weight of your whole, uncooked squash? A medium squash is anywhere from 4 to 6 lbs.
Stephanie Watson
Hi….I am confused. In the blog, you write that 1 cup is 5 net carbs but on the nutrition label it says 8 net carbs. I see that the serving size is the same but which one is accurate? I count net carbs daily for my diet and wanted to be as accurate as possible. Thanks for the help.
Wholesome Yum M
Hi Stephanie, 1 cup is 8 net carbs. Thank you for clarifying.
Yolanda Littlejohn
I have a quicker way to cook spaghetti squash. Cut in haft, place in glass baking dish, 2 inches water. Place squash cut side down cover with stretch wrap, microwave 10 minutes. Careful remove with tough, with fork remove the squash..
Gayla
Game changer. I’ve been doing this the hard way for years. And slicing the thing the WRONG DIRECTION. Who knew? Thanks!
Kimi
I had never even heard of this squash before, but I was excited to try it. My 13 yr old & I love it.
It was super simple to prep & roast, & so good with butter, salt & pepper. We also have enjoyed it with homemade spaghetti & Alfredo sauces.
Thank you for the easy to follow instructions.
I appreciate that you’ve chosen to share your wealth of knowledge with us through this blog. I have made many of the recipes & haven’t found one we didn’t like yet.
Thank you!
Jorge Mir
Here is an easy way to cut spaghetti squash: I cut a small portion at each end of the squash — these are the tough parts. Enough so that it can stand on edge. Then, you simply start on top and cut all the way down to the other end with both hands on the knife. One hand holding the handle and the other on top of the blade pushing down, Oh….. don’t forget to sharpen the knife!
Chan
Makes sense!
Ahmed Laboy
Excellent recipe. If you would like to know where to get the spaghetti squash, you can get it at Walmart in Puerto Rico.
Wyleta
Aren’t you suppose to prick a whole squash a few times before baking to keep it from exploding when you cut it?
Wholesome Yum L
Hi Wyleta, yes, I suggest poking holes in the spaghetti squash if cooking it whole.
Lisa
So I have used your higher heat roasting before but I guess I missed the part of laying it cut side down and did it the other way. Still turned out good. I’ve also used the Instant Pot when I wasn’t worried about the roasted flavor and it is very fast! Thanks for all the tips.
S Miller
Thank you for this! Scoring first made this tough-skinned veggie much easier to cut in half. I like to serve it with shredded cheese, butter and salt. Just because it is called spaghetti squash does not mean it has to be served with tomato sauce! Try it with toasted nuts, a sprinkling of brown sugar and cinnamon, yum!
Maya | Wholesome Yum
I am so happy to hear that! Thank you!
Sharolyn S Rankin
The squash turned out perfectly in the oven! Thanks for the directions and for providing so many helpful ways to maintain a healthy lifestyle!
Maya | Wholesome Yum
I am so happy you liked it, Sharolyn! Thanks for stopping by!
Connie Burton
Can the cooked spaghetti squash be frozen for later? I was thinking that maybe if I fork it out of the shell, bag it, and lay it flat in the freezer, I could thaw it later for another meal.
Maya | Wholesome Yum
Hi Connie, Yes, absolutely!
Baxter
Oh my my it looks delicious and I love that colour!
Maya | Wholesome Yum
Thank you, Baxter! I hope you like it!
Chrystal Diaz
I did not see a cooking chart for PER POUND, only a time for cooking time and temperature. Can you post per lb? Thank you in advance.
Maya | Wholesome Yum
Hi Chrystal, Unfortunately I don’t have a specific time per pound, this is why there is a range for the cook time, and I recommend going by the knife test (see the recipe card) to tell that it’s done.
Connie Condra
I am anxious to try spaghetti squash. Being half Italian, the hardest part about Keto is giving up the pasta and bread. I have an electric stove (I rent so no choice) but do not like to bake in an electric oven. I don’t have the control I had with gas. I was wondering if anyone has tried “baking” on a gas grill. I do have access to that.
Sara
Thank you for this! It was very helpful and informative! 🙂 I love spaghetti squash! We grew like 20 this year! 🙂
Maya | Wholesome Yum
Thank you, Sara! That’s a lot of spaghetti squash! 🙂
Malcolm
I wrote to another blogger yesterday about my safer method of opening up a hard shelled squash. What I do is use one of the drawers next to the sink as a temporary vise to hold the squash between the counter top and the drawer front. Then, instead of using a kitchen knife, I use a fine toothed wood saw, like a keyhole saw, to make a groove in the skin of the squash rather than my hand or wrist. You can saw all the way through or finish the cut with a knife. At the least, you do not have to hold the beast and cut it with a dangerous sharp knife at the same time.
Harryetta Pennington
How do I print this off on how to bake a whole spaghetti squash? I have an Android phone with a WiFi printer. Please help.
Maya | Wholesome Yum
Hi Harryetta, There is a print icon on the recipe card. If you tap that, it will open a printer-friendly version. Hope that helps!