How to Cook Spaghetti Squash

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Spaghetti Squash yes Just what it sounds like – spaghetti from squash! It’s one of our favorite pasta substitutes, and it’s a blank canvas for whatever you want to add. Plus, it’s so easy to make!

We are huge pasta lovers in The Stay at Home Chef family! While we love hearty dishes like spaghetti, macaroni or spaghetti, sometimes it feels good to nourish ourselves with something a little lighter. When we discovered how easy it is to prepare roasted spaghetti squash, we were instantly hooked! You only need 3 ingredients to make it, then it can serve as the base for all types of Italian-inspired recipes! Top with a hearty salsa or light pesto, or serve plain with a little olive oil or butter. It’s up to you to get creative! Our favorite part of making this dish is scraping the shredded squash from the shell after cooking. It has the same look and texture as al dente spaghetti, hence the name! It takes just 5 minutes to prep and less than an hour to cook, making it the ultimate weeknight dinner idea—especially when you don’t feel like cooking!

How to pick a good spaghetti squash:

You can find this vegetable at your grocery store or at your local farmers market. You’ll want to choose one that feels heavy and doesn’t have mushy spots. You’ll know you’ve got a good one when the stem is round, dry, and firm rather than soft. If it’s missing a stem or cracked, skip it!

Notes on cooking time:

You’ll see on the recipe card below that your roasted spaghetti squash takes 40-50 minutes to cook. Note that every oven is different, so maintaining heat is different. Also, each pumpkin will vary in size. To know if yours are cooked to perfection, take a fork and try to pull the spaghetti-like strands. You’ll know it’s ready when they loosen easily and have a pasta-like texture! It’s better to undercook it and put it back in the oven for a few more minutes than to overcook it and end up with a mess.

Troubleshooting: Is there an easy way to cut a pumpkin?

Cutting a big, heavy pumpkin can be intimidating! Never be afraid! There is an easy way to slice it:

  1. Place a towel on the cutting board so it doesn’t roll around.
  2. Use a knife to score the squash, being careful not to block the knife with your fingers.
  3. Turn the pumpkin so the stew is facing away from you.
  4. Use a large knife to slowly cut along your score line.
  5. Once the knife is in the squash, you can use all of your weight to press down to cut it!

Follow these instructions and you should be able to slice your pumpkin with ease. Remember: take your time and cut carefully.

Can I Roast Spaghetti Squash Seeds?

You can definitely roast spaghetti squash seeds the same way you roast (and eat) squash seeds. They’re a delicious snack and a great way to use every part of your squash.

Sauce choice:

You can serve baked spaghetti squash any way you want! Enjoy it in or out of the shell, with your choice of toppings. If you’re lacking inspiration, here are some ideas:

Spaghetti squash pasta in a bowl.

Storage and Reheating Instructions:

You can store any leftover roasted spaghetti squash in an airtight container in the refrigerator for up to 5 days. When you’re ready to eat, reheat in the microwave in 30-second increments until your desired temperature is reached.

If you liked this recipe, you might be interested in these delicious main dishes to serve with squash:

watch the video below Caytlin will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Spaghetti squash pasta in a bowl.

Spaghetti squash is exactly what it sounds like – spaghetti from squash! It’s one of our favorite pasta substitutes, and it’s a blank canvas for whatever you want to add. Plus, it’s so easy to make!

Preparation time 5 minute

cooking time 40 minute

total time 45 minute

raw material

  • 1 Spaghetti Squash
  • 1 tablespoon olive oil
  • 1-2 teaspoon sea ​​salt and black pepper


  • Preheat the oven to 400°F, prepare a baking sheet and line it with parchment paper.

  • Wash and cut off 1 inch from the top and bottom of the squash. Then cut the spaghetti squash in half lengthwise.

  • Using a spoon, scrape out the seeds.

  • Drizzle with olive oil and sprinkle with salt and pepper.

  • Bake in the oven, cut side down, for 40-50 minutes, depending on size. Turn over and let cool a bit. When slightly cooled, use a fork to lightly scrape up the shredded squash, which should look similar to al dente spaghetti.

  • You can plate the pasta and top with your favorite sauce, or serve the sauce straight into the pumpkin boats!


Air Fryer Instructions:

You can cook spaghetti squash in an air fryer at 375 degrees Fahrenheit for 25-30 minutes.

Calories: 423kcal | carbohydrate: 67G | protein: 6G | fat: 20G | Saturated fat: 3G | Polyunsaturated fats: 4G | Monounsaturated fats: 11G | sodium: 2490mg | Potassium: 1043mg | fiber: 14G | sugar: 27G | Vitamin A: 1159unit | Vitamin C: 20mg | calcium: 224mg | iron: 3mg

How to Cook Spaghetti Squash