Learn how to cook spaghetti squash with these easy instructions and video. It produces perfect al dente strands which become a blank canvas for so many delicious low carb and low calorie recipes!
Have you ever cooked spaghetti squash? It’s that large yellow oval looking vegetable in the produce section next to the other oddly shaped squash. And it’s pretty incredible…and fun!
What is Spaghetti Squash?
Spaghetti squash is a yellow-orange vegetable. It shares its name with everyone’s favorite flour based carb. Once baked, it also looks like thin noodles and can be used in similar ways. But unlike pasta, it is low-calorie, low-carb, high in fiber, and rich in antioxidants. If you’re on a low-carb diet or just trying to eat more healthy foods, spaghetti squash has your number.
There are a few different methods on how to cook spaghetti squash in the oven – roast it whole, slice it in half, or even slice it into rounds.
Spaghetti squash, like all the other squash, is extremely dense and such a pain to cut raw, so I prefer to roast mine whole, which makes slicing it after it’s baked and tender, much easier. Either way, make sure you use a sharp chef’s knife.
How to cook spaghetti squash
- For starters, you’ll preheat your oven to 400 degrees F.
- Next, scrub the squash clean and then pierce the skin in several places using a sharp knife.
- Place the squash on a baking sheet and transfer to the oven.
- Bake until tender, which will depend on the size of your squash (poke with a knife to test.) This is usually 1 hour for a 3 pound squash and will produce al dente type strands, which is ideal. Roast too long and the squash could become soggy.
- Remove from the oven and allow to rest for at least 15 minutes and is cool enough to handle.
- Use a sharp knife, cut in half lengthwise, from the stem to the base.
- Scoop out all the seeds and the slimy squash sticking to them. (You can save the seeds to roast with seasonings, just like you would pumpkin seeds!)
- Using a fork, pull the flesh from end to end, separating the squash into spaghetti strands until you have a hollow shell. It’s quite satisfying! (Long strokes will produce long strands, while short, quick strokes will produce small strands.)
Check out the video at the end of this article or for the printable instructions.
How long does spaghetti squash last?
Spaghetti squash that isn’t cut or cooked can last up to 2 weeks on your countertop. Once you’ve cooked it, it can be stored in the refrigerator in an airtight container for 3-4 days.
Spaghetti squash on its own is bland, so you’ll definitely want to season it or mix it with other ingredients. Just like normal spaghetti, it can take on endless amounts of flavors.
What to do with Spaghetti Squash
One of my favorite ways to use spaghetti squash is this Roasted Spaghetti Squash (with Onion, Garlic, and Parmesan.) Or by topping it with my absolute favorite Homemade Spaghetti Sauce. Delicious!
watch the video
How to Cook Spaghetti Squash
Ingredients
- 3 pound spaghetti squash
Instructions
- Preheat your oven to 400 degrees F.
- Scrub the squash clean and then pierce the skin in several places using a sharp knife.
- Place the squash on a baking sheet and transfer to the oven.
- Bake until tender, which will depend on the size of your squash (poke with a knife to test.) This is usually 1 hour for a 3 pound squash and will produce al dente type strands, which is ideal. Roast too long and the squash could become soggy.
- Remove from the oven and allow to rest for at least 15 minutes and is cool enough to handle.
- Use a sharp knife, cut in half lengthwise, from the stem to the base.
- Scoop out all the seeds and the slimy squash sticking to them. (You can save the seeds to roast with seasonings, just like you would pumpkin seeds!)
- Using a fork, pull the flesh from end to end, separating the squash into spaghetti strands until you have a hollow shell. (Long strokes will produce long strands, while short, quick strokes will produce small strands.)
- Enjoy as desired!
