Looking for a super easy way to cook a spaghetti squash? Here are easy step-by-step instructions showing how to cook spaghetti squash in an oven. Spaghetti squash is a tasty, low carb, gluten-free alternative to pasta and makes the perfect light meal.
I was first introduced to spaghetti squash many years ago when I was on the Atkins Diet. In this low carb diet, spaghetti squash was promoted as a good substitute for pasta in many recipes. I gave it a try and I was quickly hooked.
Does spaghetti squash taste like pasta? No, it doesn’t. But it is quite delicious and tastes great when served with spaghetti sauce or simply seasoned with Parmesan cheese, butter, and garlic.
One thing I love about cooking spaghetti squash in the oven is that you don’t need any fancy gadgets or spiralizers. You just need an oven and a little time.
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Step 1
Select a nice, oval shaped spaghetti squash.
Step 2
Cut off both ends of the squash with a sharp knife.
Step 3
Carefully cut the squash in half lengthwise.
Step 4
Open up the squash and scoop out the seeds with a spoon.
Step 5
Heat oven to 400 degrees F (200 degrees C).
Step 6
Place the spaghetti squash halves on a heavy-bottomed pan or baking sheet.
Add 1 tablespoon of olive oil and a pinch of salt and pepper to each half.
Step 7
Rub olive oil, salt, and the pepper on the inside and flip the spaghetti squash over and rub on the outside skins as well.
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Step 8
Place the squash cut side down on the roasting pan and cover the pan with foil.
Step 9
Put the pan with the squash into the oven
Bake until the rind is slightly soft or gives with a little pressure, about 45-50 minutes.
Notice how the insides look soft after the spaghetti squash has baked?
Allow the squash to cool just enough so you can handle it.
Step 10
Scrape the spaghetti squash out with a fork. It will resemble stringy noodles.
You can top the squash with a bit of butter, some fresh herbs and Parmesan cheese or use it in place of pasta in your favorite pasta dishes.
Spaghetti squash can be stored in an airtight container in the refrigerator for up to 1 week, or frozen for up to 3 months.
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What Can I Do With Cooked Spaghetti Squash
Consider serving spaghetti squash as a side dish with any of these easy meals:
As mentioned, spaghetti squash is wonderful served with all different types of sauces. You might enjoy serving it with any of these wonderful sauces:
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For examples of the dishes we use, please visit our Store page.
Spaghetti Squash Recipe
Prep Time: 10 minutesCook Time: 40 minutesCool: 15 minutesTotal Time: 50 minutesServings: 4 peopleCalories: 132kcalIngredients
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
- 2 cloves garlic , thinly sliced
- 3/4 cup Parmesan cheese , grated
Instructions
- Heat oven to 400 degrees F (200 degrees C)
- Under cool running water, rinse off the squash. Dry with a towel.
- Slice off each end of the squash.
- Slice the squash horizontally down the middle.
- Open up the squash and use a spoon to scoop out the seeds.
- Drizzle a little of the tablespoon of olive oil over the tops of each piece of squash. Sprinkle tops with salt and pepper.
- Rub the remaining olive oil, salt, and pepper over the insides and the outsides of the squash.
- Place the squash in a baking pan, cover with foil and bake in the oven for 45-50 minutes or until the skin of the squash is tender and the flesh pulls away easily from the rind.
- When the squash is cool enough to handle, use a fork and "scrape" out the squash, pulling it gently from the rind. It will resemble "spaghetti-like" strands.
- In a large skillet, melt the butter over medium heat and add the garlic. Cook for about 1 1/2 minutes, until fragrant. Stir in the spaghetti squash, cook for about 2 minutes until heated through. Stir in the parmesan cheese. Taste and add salt or pepper if desired.
Nutrition
Serving: 4g | Calories: 132kcal | Carbohydrates: 1g | Protein: 6g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 616mg | Potassium: 17mg | Vitamin A: 4.7% | Vitamin C: 0.6% | Calcium: 22.5% | Iron: 0.9% Tried this recipe?Mention @OneDishKitchen or tag #onedishkitchen!
Ingredients
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
- 2 cloves garlic , thinly sliced
- 3/4 cup Parmesan cheese , grated
Instructions
- Heat oven to 400 degrees F (200 degrees C)
- Under cool running water, rinse off the squash. Dry with a towel.
- Slice off each end of the squash.
- Slice the squash horizontally down the middle.
- Open up the squash and use a spoon to scoop out the seeds.
- Drizzle a little of the tablespoon of olive oil over the tops of each piece of squash. Sprinkle tops with salt and pepper.
- Rub the remaining olive oil, salt, and pepper over the insides and the outsides of the squash.
- Place the squash in a baking pan, cover with foil and bake in the oven for 45-50 minutes or until the skin of the squash is tender and the flesh pulls away easily from the rind.
- When the squash is cool enough to handle, use a fork and "scrape" out the squash, pulling it gently from the rind. It will resemble "spaghetti-like" strands.
- In a large skillet, melt the butter over medium heat and add the garlic. Cook for about 1 1/2 minutes, until fragrant. Stir in the spaghetti squash, cook for about 2 minutes until heated through. Stir in the parmesan cheese. Taste and add salt or pepper if desired.
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.
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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.