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GET IT NOWIf you’re like me and love a good veggie noodle swap, you need to know how to cook spaghetti squash in the oven. It’s versatile, cozy, and can stand up to all your favorite sauces. And while I prepare zucchini noodles and even shirataki noodles on the regular, this baked spaghetti squash is my all-time fave in the fall and winter. I even have 2 ways you can do it, each with pros and cons. Choose your favorite and make it with me!
Why You’ll Love My Baked Spaghetti Squash
- Versatile, healthy pasta – If you’re not familiar with spaghetti squash, it’s a winter squash (in the same family as acorn squash, butternut squash, and pumpkin) known for spaghetti-like strands in its flesh. The stringy texture makes it the perfect healthier alternative for pasta! You can add your favorite sauce (or no sauce at all), or even use it in other comfort food dishes, such as soups or casseroles.
- Perfect texture with a neutral flavor – These noodles aren’t too watery or too crisp, just the right amount of tender. And if you opt for my cut method, you also get a cozy roasted flavor.
- Faster than other spaghetti squash recipes – Most people use moderate heat for cooking spaghetti squash in the oven, but my higher heat method cooks it in less time. Plus, it gets these caramelized edges that I think are delicious! (If you need an even faster way, though, follow my method to microwave spaghetti squash instead.)
- Take the stress out of slicing it – Spaghetti squash has a really hard skin, so cutting it in half is a pain. I’ve got 2 ways to make it easy for you — a trick to make the skin softer upfront, as well as a method that doesn’t require slicing before cooking at all.
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:
- 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.
- 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 in half. Use a large, sharp chef’s knife to cut along the scored line.
- Remove the seeds. Scrape out seeds with a spoon. From there, follow my cut-in-half method for baked spaghetti squash below.
TIP: The length of your strands will depend on the direction you cut the squash.
Did you know that the long strands in a spaghetti squash actually run perpendicular to the length of the squash? This is why I prefer to cut crosswise most of the time (like above) — for longer, spaghetti-like strands! But you decide:
- Why cut lengthwise? You get nice, stable “boats”. 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.
- Why cut crosswise? You get longer strands you can twirl around a fork more easily.
How To Cook Spaghetti Squash In The Oven
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card below.
My best trick for baking spaghetti squash is a higher temperature (425 degrees F) to cut back on time, plus I think it tastes better.
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.
- Pierce. Poke holes all over squash skin with a sharp paring knife. (This helps the hot steam escape, so it won’t explode.)
- 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.
- 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.
- 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).
- 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.
- 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.
TIP: Because squash sizes vary, use a knife to check for doneness.
My cooking time is based on a medium-sized squash (4-6 pounds), so if yours is larger or smaller, the time can vary. Your baked spaghetti squash is done when a knife inserted into the skin goes 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: 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.
Baked Spaghetti Squash In The Oven (Fast!)
Learn how to cook spaghetti squash in the oven with my super fast method! This baked spaghetti squash recipe can replace pasta in any dish.
Instructions
[ See step photos ]Tap on the times in the instructions to start a kitchen timer.
Option 1 – Bake 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.
Option 2 – Bake After Slicing:
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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 to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 cup
- Tips: See the details in the post above! If you’re slicing your squash, I’ve got tips to make it easy, plus how to decide if you cut lengthwise or crosswise. I’ll also help you ensure it’s not overcooked or undercooked.
- Sauces: You can enjoy baked spaghetti squash simply with olive oil or butter, salt, and pepper, or add a sauce, like sugar-free marinara sauce, Alfredo sauce, basil pesto, or mushroom cream sauce. Feel free to use it in recipes that call for pasta, too.
- Store: 5-7 days in the fridge. I love this for meal prep!
- Reheat: Warm up spaghetti squash in the oven at 350 degrees F, or in the microwave.
- Freeze: Drain the noodles in a colander in the fridge for 12 hours, then freeze for up to 8 months.
📖 Want more recipes like this? Find this one and many more in my Keto Freezer Meal System!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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How To Bake Spaghetti Squash in the Oven
73 Comments
Rosemarie
0My spaghetti squash when I add sauce comes watery how can I eliminate the water in the dish?
Maya | Wholesome Yum
0Hi Rosemarie, I recommend using the cut-in-half method if you’re having this issue, since baking it whole steams the squash more. Be careful not to overcook it, then let the strands drain in a colander for 10–15 minutes before adding your sauce. If they’re still watery, toss them in a dry skillet over medium heat for a few minutes. Add the sauce just before serving, and make sure it’s fairly thick to start with. Hope this helps!
John Yardley
0delicious and easy to prepare.
Maya | Wholesome Yum
0Thanks, John!
Robert
0Cut Crosswise
Oiled it up
Salted it up
Baked at 425 upside down 30 minutes
Perfect !
Louis
0We grew a half a dozen spaghetti squash this year and followed this recipe last night. I had to cook mine 10 minutes longer to get it soft but it was delicious. My squash was 80″ long. I am going to try and roast the seeds today. When the squash was done I added a 1/8″ slice of unsalted butter before shredding it with a fork. I sliced my squash length wise.
Maya | Wholesome Yum
0Hi Louis, Wow, that’s amazing! Yes, the time can vary depending on the size of the squash (though I assume it was 8 inches, not 80, haha). I’m glad you liked it!
Margaret Rutberg
0What temperature
Maya | Wholesome Yum
0Hi Margaret, It’s 425 degrees F, I have this multiple times in the post as well as on the recipe card. Make sure you read what I’ve got above for best results.
Pat
0Best spaghetti squash recipe I have ever used since I started cooking spaghetti squash!!!
Thank you thank you thank you!
Cheryl the Okie
0Can I only cook one half of the squash and refrigerate the other half for another time?
Maya | Wholesome Yum
0Hi Cheryl, Yes, you can do that. I would cover it in plastic to prevent drying out the uncooked half.
Betty Fletcher
0I hadn’t made spaghetti squash in years and decided to try the “baked method”. Quick and easy and after adding some sauce and cheese, it was a big hit! Will definitely make it more often when the squash is in season and at the best price!
Diane
0Thank you for the recipe and the work that goes into developing and writing, storage information, etc. We had never had spaghetti squash so a good recipe was much appreciated. Mine came out a bit crisp but we actually enjoyed it that way. Will be making this again.
LaShundra Anderson
0Super Helpful! This will be my first time making this, so was uncertain how to “tackle” it LOL! Thank you for giving not only how to cook 2 different ways, but the pros and cons of cutting it to different ways! Herrrreee Goes Nothin!
Laura
0I am in the process of baking your spaghetti Squash. I have cut it in half crosswise. I am starting to remove the seeds and it seems I am now removing some of the long strands. How far do I go down to remove the seeds and leave the long pieces as they are? The recipe sounds wonderful -Thank you
Laura
Maya | Wholesome Yum
0Hi Laura, Remove just the seeds and any stringy parts that are darker in color or mushy. You can see a visual in my post above where I have a picture that has one half with the seeds removed. Hope this helps!
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. 🙂
Maya | Wholesome Yum
0Hi Sharon, Yes, I think that should work for you. It will probably even soften sooner, like after 10 minutes.
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.
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.
Maya | Wholesome Yum
0Hi Susan, A medium spaghetti squash is about 4-6 pounds, as I noted in the post. Yes, great point about the bitterness!