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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
- 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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How To Bake Spaghetti Squash Whole
Preheat the oven to 425 degrees F (218 degrees C). Line a baking sheet with foil.
Place the spaghetti squash onto the lined baking sheet. Roast in the oven for about 35-45 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.
Remove from the oven, then rest 10 minutes before slicing. Cut the spaghetti squash in half crosswise for longer low carb noodles, or lengthwise for shorter ones.
- Scoop out the seeds, then use a fork to release strands. Sprinkle with sea salt, then toss with your favorite sauce to serve.
How To Bake Spaghetti Squash Cut in Half
Preheat the oven to 425 degrees F (218 degrees C). Line a baking sheet with foil and grease lightly.
- Use a sharp chef's knife to slice the spaghetti squash in half. To make it easier, use the 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.
- Drizzle the inside of the halves very lightly with olive oil. Season with sea salt.
Place the spaghetti squash halves onto the lined baking sheet, cut side down. Roast in the oven for 25-35 minutes, until the skin pierces easily with a knife. The knife should be able to go in pretty deep with just very slight resistance.
Remove from the oven and let the squash rest on the pan (open side down, without moving) for 10 minutes.
- Use a fork to release strands. Toss with your favorite sauce to serve.
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See post above for tips & tricks when baking spaghetti squash!
Serving size: 1 cup
Video Showing How To Make Spaghetti Squash in the Oven:
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Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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