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With its tough outer skin and rounded shape, preparing and cooking spaghetti squash can be intimidating. Not to worry, though — I’ll show you how to cook spaghetti squash in the oven (two different ways!), so that it turns out perfectly every time. Baked or roasted spaghetti squash using these two methods is surprisingly fast and will become a staple in your fall meals! Along with zoodles, it’s one of my favorite veggie noodle options.
Spaghetti squash can be used in place of noodles in a variety of recipes. Use spaghetti squash to make spaghetti squash pad Thai, spaghetti squash lasagna boats, or spaghetti squash casserole.
What Is Spaghetti Squash?
Spaghetti squash is a winter squash (in the same family as acorn squash, butternut squash, and pumpkin) known for spaghetti-like strands in its flesh. It’s also rich in fiber, manganese, vitamin C, and antioxidants, making it a nutrient-dense food. The stringy texture of this vegetable makes it the perfect swap for pasta in your favorite comfort food dishes!
Why You’ll Love This Baked Spaghetti Squash Recipe
- Pefect fork tender noodle texture (not watery or too crisp!)
- Roasted, cozy flavor, with an option for caramelized edges
- Simple, common ingredients
- Shorter cooking time compared to most baked spaghetti squash recipes
- Naturally low carb and gluten-free
- 2 ways to make it — whole or cut in half!
- Easy to use in place of traditional pasta
Ingredients & Substitutions
This section explains how to choose the best ingredients for roasting spaghetti squash, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Whole Spaghetti Squash – Find a firm, medium sized squash (about 4-6 pounds, with no cracks or soft spots. A larger squash or smaller squash will need adjustments up or down in cooking time, but you can use the doneness indicators below to ensure it’s done right.
- Olive Oil – You only need this ingredient if you roast spaghetti squash cut in half. I used extra virgin olive oil, but use any neutral cooking oil you like, such as avocado oil.
- Sea Salt – Like any other baked veggie, cooking a spaghetti squash with salt brings out the flavor.
How To Cut Spaghetti Squash
For a deeper, roasted flavor and shorter cook time, slicing the squash before baking is the way to go. The tough skin can make this difficult, so here is the best way to make it easier:
- Score. Place the squash on a cutting board and use a paring knife to poke holes all the way around the squash, where you’ll be cutting (see visual below).
- Cut. Use a large, sharp chef’s knife to cut along the scored line.
- Remove seeds. Scrape out seeds with a spoon.
TIP: The length of your strands will depend on the direction you cut the squash.
The long strands in a spaghetti squash actually run perpendicular to the length of the squash. If you want longer spaghetti squash strands, the key is to cut it in half crosswise (as shown above), not lengthwise! You’d be cutting the strands shorter when slicing the long way.
- Advantage of cutting lengthwise: You get nice, stable spaghetti squash boats that way. It will be harder to serve recipes with spaghetti squash noodles in the shells if you cut the short way, because the side with the stem doesn’t always balance upright.
- Advantage of cutting crosswise: You get longer strands you can twirl around a fork more easily.
How To Cook Spaghetti Squash In The Oven
This section shows how to bake spaghetti squash (2 different ways), with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
My best trick with baked spaghetti squash recipes is a higher temperature to cut back on time. Plus, a higher temp reduces the steaming effect, which means better taste.
How To Bake Spaghetti Squash Whole:
This method takes no prep whatsoever, so there’s no struggling with trying to cut through the hard skin. However, baking spaghetti squash whole causes the strands to steam cook, so they develop a more mild flavor.
- Pierce. Poke holes all over squash skin with a sharp paring knife. (This helps the hot steam escape, so it won’t explode.)
- Roast. Cook squash until skin pierces with very slight resistance using a knife.
- Finish. Let the squash cool enough to handle, then slice, scoop out seeds, and fluff the strands with a fork. Season with salt to taste.
How To Roast Spaghetti Squash Cut In Half:
Spaghetti squash baked in half develops a richer roasted flavor and cooks faster, but is more difficult to prepare because it requires slicing through the tough skin.
- Slice. Score squash lengthwise or crosswise, depending on your preference (see notes on this above). Cut completely and scoop out seeds. Drizzle with oil and season with salt.
- Roast. Cook until a knife inserted into the skin pierces deeply with just very slight resistance.
- Finish. Cool, open side down for 10 minutes, or until cool enough to handle. Then use a fork to release the strands.
How Long To Cook Spaghetti Squash?
Spaghetti squash cook time in the oven depends on if you bake it whole or not. A whole roasted spaghetti squash takes 30-45 minutes at 425 degrees F, while a spaghetti squash roasted and cut in half takes 25-30 minutes at 425 degrees F. Most spaghetti squash recipes user lower temperatures, which take longer than these ranges.
TIP: Because squash sizes vary, use a knife to check for doneness.
A knife inserted into the skin should go in with just a little resistance.
- Signs of undercooked spaghetti squash: Knife is difficult to insert into the skin or goes in with a lot of resistance. If you stop cooking too early, the strands will be crunchy instead of tender.
- Signs of overcooked spaghetti squash: Knife goes into the skin with almost no resistance, and the skin may start to loose structure. If you overcook the squash, the strands will lose their shape and become mushy.
Storage Instructions
- Store: Place cooked spaghetti squash in an airtight container (with or without skin) and store in the refrigerator for 5-7 days.
- Reheat: Warm squash (outside the shell) in a low powered microwave or in a 350 degree F oven, until heated through.
Can You Freeze Spaghetti Squash?
Cooked spaghetti squash freezes well, but it needs excess moisture drained first, so it won’t be soggy after thawing. Cool the squash strands completely, transfer to a colander with a plate or bowl underneath, and refrigerate for 12 hours before moving to a freezer-safe container. Store for up to 8 months. Thaw in the fridge before using.
Sauces To Serve With Roasted Spaghetti Squash
Now that you’ve learned how to bake spaghetti squash, you can serve it with all your favorite pasta sauces! Try these easy ideas (or keep it simple with butter, garlic, and parmesan!):
More Easy Spaghetti Squash Recipes
I have lots of spaghetti squash recipes — it works great in casseroles, pasta dishes, and so much more! Here are some of my favorite dishes to prepare with oven baked spaghetti squash.
Recommended Tools
- Baking Pan – This rimmed baking sheet is sturdy enough to hold any size squash.
- Paring Knife – Just the right size for scoring squash skin.
- Chef’s Knife – You’ll need a large and sharp knife to cut through the inside of the squash, and this is one of my favorites.
How To Bake Spaghetti Squash in the Oven (Whole or Cut in Half)
Baked Spaghetti Squash In The Oven (Fast!)
Learn how to cook spaghetti squash in the oven – FAST! Use this baked or roasted spaghetti squash recipe (2 ways) to replace pasta in any dish.
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Ingredients
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Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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.
Last Step: Leave A Rating!
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Readers Who Liked This Easy Recipe Also Made:
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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53 Comments
Janet Murillo
0Thank you for sharing how to cut up and cook the spaghetti squash. I really appreciate it.
Glenda
0This oven roasted spaghetti squash has better flavor than other cooking methods. Delicious!
Dana
0Great tips for cooking this in the oven. The pointers on how to know if your spaghetti squash is undercooked were much appreciated, as I’ve definitely attempted to use a not quite ready squash before.
Elizabeth Garcia
0Very useful! I read all the tips. I use spaghetti squash a lot and this recipe makes it easier. Thank you!
Lilly Lee
0I 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
0So 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
0Hi 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
0Oh 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
0I use my pumpkin carving “saw” to cut all my squash. It works great! Less struggle than using a knife.
Susan
0First 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
0Hi Susan, A medium spaghetti squash would weigh 4-5lbs.
Jacqueline Perdue
0I just made a butter, garlic and lemon sauce tonight for my squash. Absolutely delicious! I definitely suggest adding a splash of lemon juice.
Valerie
0I 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
0Just wondering if you can then freeze spaghetti squash noodles to use later?
Wholesome Yum M
0Hi 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
0I 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
1I 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.
Mary Ellen
0I also use my crock pot but sometimes I think it gets too mushy.
Lorianne
0Yesterday 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
0Great 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
0I 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
0Thanks for the tips!
Alex
0In 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
0Hi Alex, Thanks for your feedback. I have added this detail to the recipe card.
Douglas Page
0Hi, 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
0Hi 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
0Hi….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
0Hi Stephanie, 1 cup is 8 net carbs. Thank you for clarifying.
Yolanda Littlejohn
0I 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
0Game changer. I’ve been doing this the hard way for years. And slicing the thing the WRONG DIRECTION. Who knew? Thanks!
Kimi
0I 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
0Here 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
0Makes sense!
Ahmed Laboy
0Excellent recipe. If you would like to know where to get the spaghetti squash, you can get it at Walmart in Puerto Rico.
Wyleta
0Aren’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
0Hi Wyleta, yes, I suggest poking holes in the spaghetti squash if cooking it whole.
Lisa
0So 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
0Thank 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
0I am so happy to hear that! Thank you!
Sharolyn S Rankin
0The 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
0I am so happy you liked it, Sharolyn! Thanks for stopping by!
Connie Burton
0Can 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
0Hi Connie, Yes, absolutely!
Baxter
0Oh my my it looks delicious and I love that colour!
Maya | Wholesome Yum
0Thank you, Baxter! I hope you like it!
Chrystal Diaz
0I 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
0Hi 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
0I 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
0Thank you for this! It was very helpful and informative! 🙂 I love spaghetti squash! We grew like 20 this year! 🙂
Maya | Wholesome Yum
0Thank you, Sara! That’s a lot of spaghetti squash! 🙂
Malcolm
0I 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
0How 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
0Hi Harryetta, There is a print icon on the recipe card. If you tap that, it will open a printer-friendly version. Hope that helps!