How to Cook Spaghetti Squash

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Ingredients
Instructions
Nutrition

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!

Ingredients
Serves:
4
Print Recipe
  • 1 medium spaghetti squash, about 3 pounds
Instructions
  1. Place whole (uncut) spaghetti squash on a parchment paper lined baking sheet
  2. Using a fork, poke the squash twice
  3. Bake at 350°F for 60-80 minutes
  4. Allow spaghetti squash to cool for 20-30 minutes
  5. Cut squash open with a knife
  6. Using a spoon scoop out seeds
  7. Scrape the flesh out of the squash into stringy noodles
  8. Serve

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After the spaghetti squash is cooked, allow it to cool and then slice it in half.

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Scoop the seeds out of the spaghetti squash.

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After the seeds are out, scoop the spaghetti squash noodles into a dish.

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!

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

98 responses to “How to Cook Spaghetti Squash”

  1. A corkscrew is a great tool for drilling holes into the squash. Seems like a fork would again be work.

    Microwave it in 5 minute increments or so and it will be less likely to explode and redecorate your house.

  2. My squash always is always watery but I cut in half before baking. Do you know if cooking it whole will help with this?

      • Roast it so it isn’t watery. I cut in half, scoop seeds, bake at 350 for about 40 min.Do not add water to the pan. Isn’t watery this way.

        • Yes, if you follow the directions in the recipe and cook the spaghetti squash on a baking sheet it will not be watery. Definitely do not cook the spaghetti squash in water :-)

    • to prepare squash so its not watery ,fork spaghetti squash onto paper towel and Pat squash dry let sit and when its dry serve or refrigerate.. try using it with cooked mushrooms ,red pepper, ground turkey or hamburger and tomato sauce

  3. FYI, I’ve tried your method of cooking the squash whole in the oven. While it is very convenient I did have one explode. It blew the oven door open completely and spaghetti squash was everywhere….so beware!

  4. Hello, thank you again for the great idea!
    Now I know why mine were so unsuccessful – I’d grate them raw, then boil them, not bad but these seem way better. And I’ve come to fully trust your recipes. :)
    All the best,
    Lavi Andrei

  5. I have been cooking spaghetti squash for years, and because I like it to be on the crunchy size, or, have a “bite” to it, like pasta, I cut it in half, sprinkle salt and paper on each cut side, put it cut side down on a baking sheet covered with parchment paper and cook at 350 degrees for about 30 minutes. For me, I know it is done when I have to apply a little pressure to push a fork into the skin. I let it sit on a cutting board until cool enough to handle and then rake it with a fork to get the strands. Then, top with favorite sauce, or oil and parmesan cheese! Can also be mixed with pesto, or sautéed with anything your heart desires after baking.

    Cooking it in the microwave, cut in half, I have found makes it much too soggy.

  6. how do you keep it from making your recipes so watery? we love it but when I make a casserole with it it makes everything so watery even after I let it sit and drain in a colander overnight? thank you

  7. Please can you tell what type of squash you use ? Is it Gem Squash , Hubbard Squash? Being diabetic I thought squashes were no no

  8. I LOVE roasting the seeds.. they are so delicious! Thanks for sharing this — I actually have a whole spaghetti squash in the oven as I type! Hopefully, the seeds will still be okay to roast afterwards… we’ll see! :)

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