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!
Penny says
Thank you so much for including pictures! Even though I can read (lol), it’s so nice to have pics when you’re trying something new. I started trying to eat healthier the low carb way the first of the year. So far I’ve lost 34lbs. Thanks again for explaining this to the point where I’m not afraid to try something new.
DeNeen McDougald says
Elana,
After I scoop out the seeds can I eat them?
Heather says
My favorite way to cook spaghetti squash is whole and in the microwave. I read a few comments that stated their squash blew up in the microwave. The easiest way to prevent this is to poke holes in the squash to allow steam to escape. I use a steak knife to poke about 8 holes. My spaghetti squash last night was finished cooking in 12 minutes, but it all depends on size. ^_^ hope that helps some people out.
Lily Sieu says
Hi Elana!
I love your blog and books! I find that cooking spaghetti squash with seasoning makes it much more palatable for me. If I’m serving spaghetti I use garlic, white pepper and oregano rubbed into the uncooked squash halves. I really like your idea to use parchment! It makes for easy clean up!
Serena says
I’ve recently changed to cooking mine in the oven- I prefer it over microwave. However, I definitely prefer it cut in half. I don’t like really moist spaghetti squash.
CJ says
If it is a fresh spaghetti squash it cuts in half easily. I prefer to cut it in half, remove seeds, salt and pepper each cut half, and place cut side down on a parchment lined baking sheet. Roast in oven set at 350 degrees for about 30 minutes. I don’t like it mushy, but some tooth to it like pasta so I start testing it with a fork after about 25 minutes..the fork should not slide into the squash real easy for then it will be mushy. Let cool on cutting board a bit and then scrape with a fork and serve with your favorite sauce..yummy!
Kasha @ The FarmGirl Cooks says
I love the idea of Pad Thai with spaghetti squash! Looking forward to reading the recipe… off to order your book!
Niki says
I have wanted to try baking the squash whole and was too afraid – thank you for liberating this process for me…. cut/scoop second – love. Makes such good sense.
Nana says
Elana, Thank you so much for the instructions. I bought a spaghetti squash at the farmer’s market and planned to cook it tonight. I’m so glad to know that I can cook it whole.
Jennifer, How did you cook yours in the slow cooker? Did you use any water? Cook for how long?
Jennifer Stephenson says
I have also used my slow cooker to cook spaghetti squash. It was a breeze and turned out beautifully!
Kay N. says
I cooked a spaghetti squash and an acorn squash together in my Nesco. I set it at 350 degrees and cooked about 2+ hours, however, next time I will cook it for less time. I did set them on the rack and added some water to the bottom of the pan….also punched a few slits with a knife.
Dee says
I just used my slow cooker for the first time with spaghetti squash, so easy and great that it was waiting for me. I have tried microwave also. Must try to cut equator for longer strings.