Spaghetti squash is an oval-shaped, hard winter squash. When cooked the flesh turns into spaghetti-like strands that make a wonderful paleo substitute for pasta. The catch? Once you bring that golden gourd home, you’re left wondering how to cook spaghetti squash. Thankfully, it’s easy.
No Fancy Gadgets Needed!
When you make spaghetti squash noodles you don’t need a spiralizer or any other fancy kitchen gadgets. There are several simple ways to cook spaghetti squash. It can be cut into sections and steamed on the stove, or you can learn how to cook spaghetti squash in the oven.
How to Cook Spaghetti Squash Safely and Easily
Cooking a whole, uncut spaghetti squash in the oven avoids the process of wielding a huge knife and stabbing at a giant hard squash. After it’s cooked, you can cut through the tender flesh easily and safely. The other benefit of this cooking method? When the flesh is sealed inside the squash it retains flavor and moisture. Looking for healthy paleo noodles? Look no further. Your pasta dreams are about to come true!
How to Cook Spaghetti Squash
Ingredients
- 1 medium spaghetti squash, about 3 pounds
Instructions
- Place whole (uncut) spaghetti squash on a parchment paper lined baking sheet
- Using a fork, poke the squash twice
- Bake at 350°F for 60-80 minutes
- Allow spaghetti squash to cool for 20-30 minutes
- Cut squash open with a knife
- Using a spoon scoop out seeds
- Scrape the flesh out of the squash into stringy noodles
- Serve
Low-Carb Noodles for the Keto Diet
I make spaghetti squash noodles for myself whenever the rest of the family is eating packaged gluten-free noodles. If you like healthy spaghetti squash noodles, you’ll love my post called, Paleo Pasta: Healthy Low-Carb Swaps for Noodles, which features other healthy vegetable noodles along with their carb counts. Vegetable noodles are wonderful pasta substitute for those following a Ketogenic Diet.
Easy Low-Carb Spaghetti Squash Recipes
I often serve spaghetti squash with coconut oil and cinnamon, or with Bolognese. I also have a fabulous recipe in my latest book Paleo Cooking from Elana’s Pantry for a Paleo Pad Thai that uses spaghetti squash noodles! And you’ll definitely want to try my low-carb, keto Mac n Cheese Skillet Casserole recipe, made from spaghetti squash!
elise says
I was introduced to Spaghetti Squash back in college. My friend made it just like this, in place of noodles, and we ate it with red “spaghetti” sauce (it was delicious). She told her roommate, who was always skeptical of new things, that it was “angel hair pasta”. I think he was actually fooled for a minute, and we all had a good laugh afterwards.
Leah says
I recommend piercing the squash a few times with a knife (like you do for baked potatoes) to avoid explosions. I’ve had a few explode when I forgot to do so!
We cook ours this way then sauté with butter, garlic & herbs of choice. Really yummy.
Lucy Lou says
So is it the same way to tell if it’s ready? I don’t want my noodles too soggy. I usually use my knife and pierce it to tell how ready it is.
Lisa says
I love cooking spaghetti squash whole. it is absolutely the easiest way to cook it!
MamaCassi says
I always cook mine exactly like this! my kids also LOVE ‘noodle’ squash and we have to plan the meal to make sure there’s enough to go around.
i’ve taken to just roasting a few squash at a time like this (usually a butternut or two and a spaghetti squash) so that i always have an easy go-to veggie in the fridge. often w/ the butternut squash i’ll cut rounds and fry them in coconut oil and sprinkle w/ sea salt for a super-fast and delicious side dish!
elise says
That sounds like a fabulous way to cook Butternut squash. I love it any way, but usually just roast it.
Dena says
As a kid, my mom made this for us and we rejected it. As an adult, I started longing for it, knowing that it’s not pasta but I love squash, so I’d no doubt like it! I made it twice this past month, and it’s a hit with everyone! My 12 y.o. daughter loves to top it with cheese and sauce. My “no weird foods, please” partner actually was excited when I made it a second time!
I’ve been cutting it in half (mainly because I always start cooking too late), and the other day I saved the seeds and roasted them. They were even better than pumpkin seeds!
My question: If I cook it whole, will the seeds still be roast-able? Or will they be too moist to then roast?
MamaCassi says
i’ve never tried to roast the seeds again afterwards, but often the kids and i will eat them kinda like boiled peanuts- they’re easy to get out of the shell and white and delicious.
in fact, no matter how i cook squash, we always try to eat the seeds.
but you could try roasting them again afterwards to crisp them up.
Rebecca says
Perfect! I bought a spaghetti squash a few days ago and was looking for a good recipe. Until now nothing really convinced me and the squash is still waiting to be devoured, but this sounds fabulous. Thanks!
Amy says
So one time I tried to cook the spaghetti squash in the microwave. I read online it was okay so it must be, right? Well, I was in the other room when the squash blew up and the contents went all over the kitchen…maybe the oven will be less eventful :)
Annette Baker says
The same thing happened to me. I was still finding seeds 2 weeks later and even found that two had sailed through the pass-through into the living room and were on the couch. What a mess to clean-up!
Kyra says
I cook them whole in the microwave, You need to stab several vent holes. about 15 minutes for a whole one. I have a turntable in my micro. They cook beautifully.
Also cutting them in half around the equator instead of lengthwise makes for longer strings. The strings run round the equator not lengthwise.
Karen says
I know you had a mess to clean up, but that was a funny story and sounds like something I would’ve done!
Sue says
I cook it in microwave, but I puncture the whole squash with a fork, first. Has never blown up on me.
Alison Scully says
Hi Elana – I’ve never cooked a spaghetti squash whole before. I usually cut it in half, scrape out the ‘guts’ and then bake. It takes a lot less time. Is there some reason why you cook yours whole?
Janelle says
I’ve never cooked it whole before (I’ve always sliced it in half before baking it), but somehow that seems to make better sense to me. I’ll have to try this method!