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Spaghetti squash transforms into tender, noodle-like strands after baking, making it a great low-carb alternative to pasta. It’s easy to prepare and works in all kinds of dishes. In this recipe, I’ll show you how to bake spaghetti squash perfectly and then toss it with butter, garlic, and Parmesan for a simple, flavorful dish.
Swap pasta for spaghetti squash in dishes like Pasta al Limone, Spaghetti and Meatballs, Chicken Spaghetti, or Caprese Pasta for a lighter twist.
Why You’ll Love This Recipe
- Easy to Make: Baking spaghetti squash is simple with minimal ingredients and clear steps.
- Versatile: Spaghetti squash can be enjoyed as a main course or a side dish.
- Nutritious: A wholesome alternative to pasta, packed with vitamins and fiber.
Ingredients
This section covers what you need to bake spaghetti squash and make a simple, flavorful spaghetti squash dish with butter, garlic, and Parmesan. Full measurements and step-by-step instructions are in the recipe card below.
For the Baked Spaghetti Squash
- Spaghetti Squash: Choose a firm, heavy squash with a dry, intact stem. Avoid any with soft spots. Store in a cool, dry place, and it will keep for about a month.
- Olive Oil: Extra virgin olive oil adds a rich, slightly peppery flavor. If you prefer something milder, use light olive oil.
- Salt and Black Pepper: Simple seasonings that bring out the natural sweetness of the squash.
For the Butter, Garlic, and Parmesan Spaghetti Squash
- Butter: Adds richness and enhances the squash’s flavor. I use salted butter for extra depth.
- Garlic: Thinly sliced garlic adds bold flavor and a hint of sweetness as it cooks.
- Parmesan Cheese: Freshly grated Parmesan melts into the squash, adding a salty, nutty finish.
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How To Prepare And Cook Spaghetti Squash
Follow these step-by-step instructions to cut, season, and roast spaghetti squash. Refer to the numbered photos below for a visual guide.
- Trim the Ends – Place the squash on a cutting board and slice off the top and bottom to create flat, stable surfaces.
- Cut and Remove Seeds – Stand the squash upright on one of the flat ends and carefully slice it in half lengthwise. Use a spoon to scoop out the seeds and any stringy bits from the center.
- Drizzle with Olive Oil – Lay the squash halves cut-side up and drizzle lightly with olive oil.
- Season and Coat Both Sides – Sprinkle salt and black pepper over the cut sides. Then, use your hands or a brush to spread the oil evenly over both the inside and outside of the squash.
- Bake Cut-Side Down – Place the squash halves cut-side down on a baking sheet. Roast at 400°F (200°C) for 35-40 minutes, or until the flesh is tender and easily pierced with a fork.
- Scrape into Strands – Let the squash cool slightly, then use a fork to scrape the flesh into spaghetti-like strands. It’s now ready to serve!
Now it’s ready to enjoy as is or in your favorite recipe!
Expert Tips
- Use a Sharp Knife: A large, sharp knife makes cutting easier. Place the squash on a stable cutting board, trim both ends, then slice it in half. If the knife gets stuck, start from the initial cut and slice from the opposite direction.
- Check for Doneness: If the squash is still firm after baking, return it to the oven and cook until it’s tender and easily scraped into strands.
Frequently Asked Questions
The squash is ready when the skin is soft and you can easily scrape the flesh into strands with a fork. If it’s still firm, bake for a few more minutes.
Store cooked spaghetti squash in an airtight container in the refrigerator for up to 4 days.
Warm it in a skillet over medium heat with a little butter or olive oil, or microwave in 30-second intervals until heated through.
Yes! While baking gives a firmer texture, a slow cooker works too.
Wash and dry the squash, then poke several holes with a fork to let steam escape.
Place it whole in a large slow cooker. For a 3-pound squash, cook on high for 3-4 hours or low for 5-6 hours.
Add 1 extra hour per additional pound.
Once cooked, let it cool slightly, then cut it open, remove the seeds, and scrape the flesh into strands with a fork.
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How to Cook Spaghetti Squash
Ingredients
For Baking the Spaghetti Squash (Base Recipe)
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon coarsely ground black pepper
For Garlic Parmesan Spaghetti Squash (Made with Baked Spaghetti Squash)
- 1 tablespoon salted butter
- 2 cloves garlic ,thinly sliced
- cooked spaghetti squash
- ¾ cup freshly grated Parmesan cheese
Instructions
How to Bake Spaghetti Squash
- Preheat the oven to 400°F (200°C).
- Wash and dry the squash thoroughly.
- Trim the ends by cutting off the stem and base to create flat surfaces.
- Cut the squash in half by standing it upright on a flat end and slicing horizontally.
- Scoop out the seeds using a spoon and discard them.
- Drizzle with olive oil over the cut sides, then season with salt and pepper.
- Rub a little oil on the outer skin to help it roast evenly.
- Place the squash halves cut-side down in a baking pan, cover with foil, and bake for 45-50 minutes, or until the skin is soft and the flesh is tender.
- Let the squash cool slightly, then use a fork to scrape the flesh into spaghetti-like strands.
How to Make Garlic Parmesan Spaghetti Squash (Use the baked spaghetti squash from the previous steps for this recipe.)
- Melt butter in a large skillet over medium heat.
- Add garlic and sauté for about 1 minute, until fragrant.
- Stir in the cooked spaghetti squash strands and toss for 2 minutes until warmed through.
- Mix in the Parmesan cheese and stir until combined.
- Season with additional salt and pepper to taste. Serve warm.
Notes
- Use a Sharp Knife: A large, sharp knife makes cutting easier. Place the squash on a stable cutting board, trim both ends, then slice it in half. If the knife gets stuck, start from the initial cut and slice from the opposite direction.
- Check for Doneness: If the squash is still firm after baking, return it to the oven and cook until it’s tender and easily scraped into strands.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This was so easy and the spaghetti squash was very tasty. Thank you for the wonderful recipes, this is a delightful place to find new and interesting cooking challenges.
First time making spaghetti squash. Easy recipe, used Cabot 5 cheese Italian shredded cheese. Very tasty. Thanks for sharing 😊
Hi this will be my first time trying the recipe, I can’t wait! A bit of clairfication, please Your description says heat the oven to 400f but the actual recipe say 375? What do you suggest?
Thanks for catching that! It’s 400 degrees.
Have you tried baking the squash whole and just poking it like you would a baked potato? I baked my spaghetti squash like that at 350 for about 45-50 min and turning over half way through.
After I let it rest, I cut it in half then scooped out the seeds and stuff. Then I was able to get almost all of the squash out, down to the skin. And it was still that crunchy, nutty flavor that is spaghetti squash and not over cooked, baby food!
It’s my first time baking spaghetti squash and I’m so glad you mentioned consistency in a previous comment. I searched everywhere looking for it and no one bothers to mention it. I popped my spaghetti squash back in the oven after realizing it was probably under cooked. Thank you for your comments!!!!
I’m so glad you found the comment helpful. Thanks for letting me know 🙂
I’m making spaghetti squash chow mein today but I’ve never worked with it so I was thrilled to stumble across your post. So helpful!!
I’m glad you found the post, Lauren. Spaghetti Squash Chow Mein sounds absolutely delicious 🙂
Thanks for the recipe it was very easy to fellow.
Mine came out…crunchy. I baked it goes 45 mins. Any ideas or suggestions?
Lesa,
The texture of spaghetti squash will not be as soft as regular pasta. There will always be a slight crunch to the spaghetti squash. You will know that the squash is completely cooked if there is a little “give” to the rind of the squash when you press on it and when the strands pull away from the rind easily. If your squash isn’t completely cooked after 45 minutes, I would recommend leaving the squash in the oven, covered for an additional 10 minutes to cook. Hope this helps.
I am the only one who eats spaghetti squash in my house. They are too large to eat the whole squash. Can I save half uncooked and covered in the fridge? If so, how long do you think it will last?
Hi Andrea, you can save the other half of the spaghetti squash by wrapping it in plastic wrap and storing it in the fridge. It’ll stay good for a few days. What I have done in the past is cooked up the entire spaghetti squash and stored the remaining portion in the freezer. To do this, portion the spaghetti squash into smaller containers and when you want to eat it, defrost the squash and then heat it in a skillet with a little olive oil and flavor it with herbs and parmesan cheese. You will find that the squash will be watery when defrosted but by warming it in the skillet, the water will evaporate.
Your recipe for spaghetti squash sounds so easy, I am looking forward to cooking it. This will be my first attempt with this squash. So thank you for your help.
Thanks, Susan. It’s such an easy vegetable to cook, the hardest part is cutting it down the middle. I’d love to know how you prepared your spaghetti squash.