How to Cook Spaghetti Squash

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Learn how to cook spaghetti squash to get those perfect spaghetti-like strands that you can enjoy as a tasty and nutritious side dish or use in place of regular pasta with all your favorite sauces! There are several ways that you can cook spaghetti squash but I’m going to show you my favorite way – baked spaghetti squash – that is super easy and yields perfect results every time!

I distinctly remember the first couple of times I ever ate spaghetti squash as a child. My brother and I watched in awe as my mom took a fork and scraped out these perfect strands of flesh that looked like spaghetti. She served it as a simple side dish with melted butter, salt and freshly ground black pepper, and we LOVED it. It has been one of my favorite varieties of squash ever since and it’s one that I grow ever year in my garden along with around 16 other heirloom squash varieties from around the world! Yes, I grow far more than our family can eat, but part of the joy of gardening for me is giving it away to friends and neighbors.

Ways to Cook Spaghetti Squash

There are a number of ways that spaghetti squash can be cooked. These include:

• Placing the squash whole in a large stock pot and boiling until tender.
• Placing it in a casserole dish fill halfway with water and putting it in the oven to steam.
• Microwaving the squash whole, cut in half, or cut into rings.
• Baking the squash whole, cut in half, or cut into rings.

The only one of these options I haven’t tried is microwaving it. Growing up I distinctly remember the first time my mom made spaghetti squash. She boiled it whole, we waited for it to cool down long enough to slice it in half, and then scraped out the flesh. In subsequent years she shifted to baking it in the oven. For getting those nice long spaghetti-like strands of spaghetti squash, boiling and baking are both good options. But not everyone has a massive pot, and having a big pot boiling water steaming up the kitchen isn’t always ideal either, especially if you’re already battling the heat of summer. And I’d personally rather deal with a hot oven than a steamy kitchen.

Another aspect to consider is how you plan on serving the spaghetti squash. If you’re going to scrape out the flesh, then any of the cooking methods will work. However, if you’re planning on filling the cavities of the halved spaghetti squashes with things like ground meat and cheese, you’ll need to bake the squash because, unlike boiling it, baking it will hold its shape. Bottom line: baking spaghetti squash gives you the most options.

Baked Spaghetti Squash

As discussed above, there are several ways you can cook spaghetti squash, but baked spaghetti squash is my favorite way to prepare it and in my opinion it’s the best method. Here’s why:

• It creates a kind of steam chamber within the cavity of the squash that not only helps it cook faster but also helps it to retain moisture.
• It produces those nice long spaghetti strands.
• It’s versatile – you can scrape out the flesh or you can stuff the cavity with things like ground beef or sausage and cheese like you would with zucchini boats.
• It’s convenient – no large steaming pots of boiling water and the cleanup is a breeze (just throw away the parchment paper).

How to Cook Spaghetti Squash

Let’s get started!

Preheat the oven to 400 F / 205 C.

Place the spaghetti squash on a large cutting board and use a sharp knife to carefully cut the squash in half lengthwise from the stem end to the base. If you prefer (purely aesthetics) you can also cut off 1/4 inch or so from each end of the squash.

Tip: If your squash is too hard to cut, you can place it whole in the microwave and cook it for a minute or two until it is soft enough to cut.

Use a spoon to scoop out the seeds and loose strands. If you like you can lightly drizzle the squash with some olive oil and season it with salt and pepper, or you can wait until after you’ve scraped out the flesh to season it.

Place the halves cut side down on a parchment lined baking sheet or in a lightly greased casserole dish. Bake preheated 400 F for 40-60 minutes, depending on the size of the squash, or until you’re able to scrape the flesh out with a fork and the texture is tender but still slightly al dente. Avoid overcooking or it will be mushy and you won’t get those nice spaghetti-like strands. If the squash is still too firm, put it back in the oven to cook longer.

Remove the baking sheet from the oven and flip the squash over so the cut side is up. Let it sit until it’s cool enough to handle, then use a fork to scrape the strands of flesh from the sides of the squash.

Can You Freeze Spaghetti Squash?

Yes you can! In the fridge it will keep for 4-5 days but if frozen properly it can keep for up to 6 months. To freeze it you just need to remove the excess water from it first: after you scrape out the flesh, place it in a colander over a bowl and leave it in the fridge overnight to drain. Discard the liquid and put your spaghetti squash in freezer-safe bags or containers. It can be frozen for up to 6 months.

Spaghetti Squash Recipes

Once your baked spaghetti squash is ready, there are endless ways you can prepare it! Here are just a few ideas:

• Serve as a simple vegetable side dish seasoned with melted butter, salt and pepper.
• Fill the cavity as you would zucchini boats with things like seasoned ground beef or sausage and shredded cheese and stick it under the broiler briefly until the cheese is melted.
• Serve it as “spaghetti” topped with my popular Marinara Sauce (a reader favorite).
• Toss the spaghetti squash with olive oil, roasted garlic and red pepper flakes to make Spaghetti Squash Aglio e Olio.
• Serve it topped with my authentic Italian Beef Ragu or Lamb Ragu.
• Use your spaghetti squash as a substitute for all of your favorite spaghetti pasta dish for a healthy, lower-carb and gluten-free option.