Baked Spaghetti Squash In The Oven

How To Cut Spaghetti Squash

With its tough outer skin and rounded shape, the hardest part of cooking spaghetti squash is slicing it! I’ve got an option below to just bake it whole, but slicing it in half will give you a deeper, roasted flavor and shorter cook time. Here’s how I do it:

1. Microwave. This is optional, but makes slicing easier! Just poke the squash all over with a knife to vent any steam, then microwave for 4-5 minutes on high, which softens the skin a bit.
2. 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).
3. Cut in half. Use a large, sharp chef’s knife to cut along the scored line.
4. Remove the seeds. Scrape out seeds with a spoon. From there, follow my cut-in-half method for baked spaghetti squash below.

Whole Method:

When I want no prep whatsoever, I bake spaghetti squash whole — and there’s no struggling with trying to cut through the hard skin. Just be aware that the strands inside steam cook, so you’ll get a milder flavor.

1. Pierce. Poke holes all over squash skin with a sharp paring knife. (This helps the hot steam escape, so it won’t explode.)
2. Bake. Place the squash on a baking sheet (this is my favorite) or in a baking dish. Pop the spaghetti squash in the oven and bake, flipping halfway through, until the skin pierces with very slight resistance using a knife.
3. Finish. Let the squash cool enough to handle, then slice, scoop out seeds, and fluff the strands inside of the squash halves with a fork. Season with salt and pepper to your taste.

Cut In Half Method:

When I have time, I prefer to roast spaghetti squash after cutting it in half, because it develops a richer roasted flavor and cooks faster. You do have to deal with slicing it, though.

1. Slice. See my instructions above for the best way to cut spaghetti squash. Drizzle the cut side with oil, and season with salt (and black pepper if you want).
2. Roast. Place the squash on a sheet pan or in a baking dish, cut side down. Bake spaghetti squash in the oven, until a knife inserted into the skin pierces deeply with just very slight resistance.
3. Finish. Cool cut side down for 10 minutes, or until cool enough to handle. Then, flip over and use the tines of a fork to release the strands.

How Long To Bake Spaghetti Squash?

How long I cook spaghetti squash depends on whether I bake it whole or slice it first, but both ways I use a temperature of 425 degrees F. A whole one takes 30-45 minutes, while a halved one takes 25-30 minutes. It will take longer if you use other spaghetti squash recipes that roast at a lower temp.

Storage Instructions

• Store: I love cooking spaghetti squash for meal prep — it makes your meals so fast later! Keep the cooked noodles in an airtight container in the fridge for up to 5-7 days.
• Reheat: You can use the oven at 350 degrees F, or simply the microwave.
• Freeze: Baked spaghetti squash freezes beautifully, but I like to drain it first, so it won’t be soggy after thawing. Place the cooked strands in a colander over a bowl and refrigerate for 12 hours. Then, transfer to a zip lock bag or container and freeze for up to 8 months. Let it thaw before heating.

Serving Ideas

I often serve baked spaghetti squash as a side dish or with added proteins as a main, but you can also use this vegetable to replace pasta in recipes that call for other types of cooked noodles. Here are some ways you can enjoy it:

• Simple – For the easiest side dish (ever), I love it simply with olive oil or melted butter (or even compound butter), salt, pepper, grated parmesan cheese, and a sprinkle of fresh herbs or Italian seasoning. A little sauteed garlic mixed in is nice, too!
• Sauces – You can serve baked spaghetti squash with any sauce you’d use on regular pasta. Try it with my sugar-free marinara sauce, Alfredo sauce, basil pesto, or mushroom cream sauce.
• Meals – For a complete meal, add my low carb meatballs with marinara, whip up my spaghetti squash lasagna boats, or make my quick spaghetti squash pad Thai. Just prep the proteins while you’ve got the spaghetti squash in the oven!
• Casseroles – My spaghetti squash casserole has a unique flavor I think you’ll love. But really, you can add these noodles to any casserole, like my chicken bacon ranch casserole or even breakfast casserole.
• Soups – Low carb chicken soup is my fave and so comforting! You can also add it to my vegetable soup or sausage kale soup, or swap the zoodles in my low carb pho.