How To Cook Spaghetti Squash

Spaghetti squash is my favorite alternative to traditional pasta.SONY DSC

The noodle-like strands pair perfectly with your favorite pasta sauce, while being naturally gluten-free! Loaded with range of vitamins and minerals, including vitamin C, folate and manganese, it’s not only delicious, but also a nutritious addition to your meal rotation.

How To Cook Spaghetti Squash

Preheat your oven to 400F and line a baking sheet with a Silpat or parchment paper.SONY DSC

Wash off the outer shell of the squash, and cut it in half, lengthwise. (This is the hardest part– be careful!)
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Use a large spoon to scoop out the seeds.

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Place the squash halves cut-side-down on the lined baking sheet, then roast in the oven for 30-45 minutes at 400F, depending on the size of your squash.SONY DSC

(When the spaghetti squash is ready, the skin should be easily pierced with a fork.)SONY DSC

Using a fork, scrape it along the flesh to reveal the noodle-like strands and serve immediately!

How To Cook Spaghetti Squash
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Prep time: 
Cook time: 
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Serves: 2-4
 
The noodle-like strands of cooked spaghetti squash pair perfectly with your favorite pasta sauce, while being naturally gluten-free! Loaded with range of vitamins and minerals, including vitamin C, folate and manganese, it's not only delicious, but also a nutritious addition to your meal rotation.
Ingredients
  • One spaghetti squash
Instructions
  1. Preheat your oven to 400F and line a baking sheet with a Silpat or parchment paper.
  2. Wash off the outer shell of the squash, and cut it in half, lengthwise. (This is the hardest part-- be careful!)
  3. Use a large spoon to scoop out the seeds, then place the squash halves cut-side-down on the lined baking sheet.
  4. Roast in the oven for 30-45 minutes at 400F, depending on the size of your squash.
  5. When the spaghetti squash is ready, the skin should be easily pierced with a fork.
  6. Using a fork, scrape it along the flesh to reveal the noodle-like strands and serve immediately!

The following sauces pair perfectly with spaghetti squash noodles:

Creamy Pumpkin & Sage Sauce

Avocado Pesto Sauce

Vegan Cheese Sauce

Veggie Chow Mein

Oil-Free Walnut Pesto

Creamy Red Pepper Sauce

Enjoy!

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Meet Megan Gilmore

Hi, Iโ€™m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the bodyโ€™s detox organsโ€” no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

18 thoughts on “How To Cook Spaghetti Squash

  1. Amber Shea @Almost Vegan

    I WANT to like spaghetti squash. I really do. But I’ve tried it a few times, and it just tastes like string to me, even with my favorite marinara sauce. ::sadface:: Any tricks to making it so-good-you-can’t-not-like-it?

    Reply
    1. Megan Post author

      I think the key for me is NOT using marinara sauce!

      I’ve tried spaghetti squash with marinara, and it grossed me out– probably because it doesn’t taste like traditional pasta. It’s slightly sweet and earthy, so the addition of a sweet marinara is just too much.

      I prefer taking a more savory approach– like a pinch of salt, nutritional yeast, or a pesto sauce– to balance out that sweetness. I liked the way the nutritional yeast + salt combo today kinda dried out the noodles a bit, too!

      Hope you find a version that you enjoy! ๐Ÿ˜€

      Reply
        1. Hope

          Ditto. The only time I ate spaghetti squash was with marinara sauce and I didn’t like it. Will have to try nut. yeast + salt + sage!

          Reply
  2. Angela @ Eat Spin Run Repeat

    Yay! I’m so glad you had nutritional yeast success! I don’t use a whole lot of it either (probably because I’m not big on the taste of cheese to begin with so I don’t really feel the need for a substitute), but I love how, like you’ve shown, you don’t need that many ingredients to make an awesome spaghetti squash dish!

    Reply
  3. Jamie

    Hey Megan,
    I’m a member of the detox the world community and I’m in love with the recipes you post! It’s nice to have a place I can read the recipes and not have to think of a bunch of modifications to make it more detox friendly. I had this exact meal tonight minus the butter and I like to add a little pepper to my squash. Thanks for all the yummy inspiration!
    Jamie

    Reply
  4. Brandy

    Looks and sounds delicious. Tried your quinoa pilaf last night and really liked it. I’m thinking spaghetti squash is definitely on my menu for next week. My favorite thing to make on a rainy day in the fall is definitely soup! It’s nearly potato leek season for me!

    Reply
  5. KellyBelly

    Hi
    This recipe is so easy yet so yummy. I even baked the squash in the crock pot. I need to run to the farmers market and buy up all the spagetti squash that are left!

    Reply
  6. Mia

    What else can I use besides spaghetti squash? I live in Australia and I’ve only seen Japanese pumpkins and the longer pumpkin that’s orange.

    Reply
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  8. PAT

    I LOVE SPAGHEITI SQUASH..I BOIL IT IN SALTED WATER TIL A FORK GOES IN EASILY,THEN CUT IT IN HALF AND REMOVE THE SEEDS..IT IS DELICIOUS WITH SALT, PEPPER, PARMESAN CHEESE AND GRASS FED BUTTER. DELISH !

    Reply
  9. Karen

    Hi Megan,

    Sometimes when I roast spaghetti squash it comes out watery. Any remedies for that? I sometimes find that it is especially watery the day after roasting it. I do leave it until it has cooled down before scraping the “noodles” and I have even left the halves flesh side up so that the steam doesn’t get trapped and continues to cook the squash. I would appreciate any other tips that you may have to alleviate the post-roast wateriness.

    Reply
  10. A

    Just want to say that cutting the spaghetti squash around the waist makes the strands extra extra long. Cutting it lengthwise chops the strands in half. ๐Ÿ™‚

    Reply
  11. Sveta

    Can cooked spaghetti squash be frozen? Or will it come out too mushy? I am having an obsession with crustless quiche right now, would be nice to have some prepared squash on hand for a quick meal.

    Reply

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