Baked spaghetti squash comes out perfectly tender with fluffy strands every time – and only takes a few minutes to prep. It makes a great low-carb side dish or base for a complete meal.
Happy Thursday, friends!
I've had several "off" things this week and I'm feeling like I don't know what day it is or what's up and down.
On Monday, I recorded a podcast interview for my new cookbook, which was super fun. On Tuesday, my boss for my day job offered me a promotion. Yesterday the kids were unexpectedly home from school because our city is shutting down for a few weeks.
And I've been watching Bridgerton during my treadmill workouts, season one of Sopranos with my husband at night, and I'm currently reading Handmaid's Tale. Yes, that's a random tidbit, but I feel like it shows you how all over the place I feel.
So let's talk food.
Previously I’ve shared microwave spaghetti squash, which is super quick and easy. And also Instant Pot spaghetti squash, which is great for a hands-off version.
Today’s recipe for baked spaghetti squash is another great way to fix this vegetable that’s really easy and hands-off.
It’s also my classic go-to way. (I was without an oven for 5 months last year, so I had to find some of those alternative ways to make spaghetti squash. Among other things… )
I’m glad to have a working oven again and to finally share with you this most basic and perfect way to cook spaghetti squash.
It comes out so tender and fluffy with delicious, beautiful long strands every time. Yum!
Now, I’ve got some notes, tips and substitutions coming up below on how to make roasted spaghetti squash. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on making baked spaghetti squash:
- It can be intimidating to cut a spaghetti squash in half. I’ve got some specific tips below, but don’t let this part stop you. It’s very do-able!
- Lining the baking sheet with aluminum foil and spraying it with with cooking sprays makes for easy clean-up. And ensures the squash won't stick to the pan and tear.
- The spaghetti squash halves should be placed cut side down. This helps trap the steam and cook the squash evenly - and more quickly.
- You’ll know it’s tender and done because you’ll be able to push on the top side of the squash and see that it gives a bit.
- Be sure to handle the cooked squash carefully when it’s finished - it will be hot! Leave it to sit for a few minutes before you attempt to pull the strands to get them ready to serve.
OK, because I know they can be a beast to cut, I wanted to offer a few pointers on how to cut a spaghetti squash. (And a shortcut tip as well!)
Tips for cutting a spaghetti squash:
- A sharp, large knife is a must. Did you know it’s more dangerous to use a dull knife than a sharp one? (See the pro tip below if you think your knife isn’t up to the job.)
- Place the squash on a cutting board with the stem facing away from you. Insert your sharp knife in the middle of the spaghetti squash and pull the knife down through the spaghetti squash, holding it with your other hand at the stem to balance the pressure.
- Once your knife has cut through this end of the spaghetti squash, remove it. Flip the squash around so the stem is now facing your body. Insert the knife where the previous cut finished and start to cut down.
- Once you get close to the stem, you can often remove the knife and just pull the squash apart into two halves.
Then you’re all set to scoop out the middles and get to roasting it.
Pro tip: If your spaghetti squash is huge, your knife isn’t sharp, or you don’t want to bother with struggling to cut it, you can put the whole squash in the microwave on high for 3-4 minutes.
That will help soften the skin just enough to make it easier to cut. (It doesn’t do enough to cook it to affect the cooking time.)
You’ve totally got this.
One other thing: Some people like to cut their squash horizontally into several 1-inch thick rounds and roast them that way.
The idea is that you get longer threads.
You can absolutely do it that way if you prefer. I’m just usually too lazy to deal with all the extra cutting of the squash that’s required up front. (And the messier way of dealing with the seeds and pulp.)
Plus, this method with the two squash halves gets you plenty of gorgeous long, tender strands to enjoy!
OK, let’s get ready to eat!
I’ve got some ideas coming up on toppings for spaghetti squash as well as ways to incorporate it as your main meal.
Easy seasoning ideas for spaghetti squash:
- Season simply with some olive oil, salt and pepper and a sprinkle of grated Parmesan cheese. Add some fresh chopped parsley if you’ve got it.
- Make a quick sauce on the stove with some olive oil, garlic, capers, salt, pepper and white wine. Add toasted pine nuts for some crunch.
- Mix in some pesto with the warmed spaghetti squash strands for a quick flavor boost.
- Top with chopped olives, halved cherry tomatoes, crumbled feta cheese and fresh basil. Drizzle with olive oil and balsamic vinegar.
- Or use this squash as a base for a lemony garlic sauce, a creamy white sauce or a chunky tomato sauce (or just some warmed up marinara sauce).
So many options! Use your favorites.
If you want it to be the base of a main dish, here’s a few ideas.
Ways to use spaghetti squash:
- Use in place of spaghetti noodles for a spaghetti dinner night or spaghetti and meatballs.
- Make a low-carb substitute for linguine in dishes like chicken Alfredo or with a vodka sauce.
- Use as the base with a creamy chicken recipe to help soak up some of the sauce.
- Build spaghetti squash boats for dishes like lasagna or Italian chicken or even tacos or a saucy Indian butter chicken.
Or use with one of these spaghetti squash recipes:
- Turkey taco spaghetti squash boats
- Sausage and kale stuffed spaghetti squash
- Southwest vegetarian stuffed spaghetti squash
- Spaghetti squash with pesto chicken
- Summer spaghetti
So much deliciousness and so very versatile.
Oh, but in case you have extra — or want to roast a couple of squash at the same time — here’s how to keep any leftovers.
How to store leftover spaghetti squash:
- If you make this for one person and have an extra squash half, it’s easy to store it. (Or if you want to roast two at a time to have extra on hand.)
- Scrape the noodles from the squash and place in a bowl or container with a lid and keep, covered, in the refrigerator for up to 5 days. Drain any excess liquid before reheating.
- You can also go ahead and stuff the squash or make your squash boat and then keep the whole thing, covered with aluminum foil, in the fridge for 3-4 days. Place it on baking sheet in the oven at 350, still wrapped in foil, for 20 minutes to start to warm through. Unwrap from the foil and bake until it’s completely warmed through, another 5-15 minutes depending on the size.
Whether you are doing a low-carb thing or just want to incorporate more veggies into your meals, I hope you try this baked spaghetti squash soon.
Enjoy!
XO,
Kathryn
P.S. Stay tuned because I have some more spaghetti squash recipes coming up soon. Yes, even more!
You can sign up for free e-newsletter to get all of my new recipes delivered straight to your inbox so you never miss a thing. I’ll even send you my free e-cookbook, Healthy Weeknight Dinners, as a thank you!
Baked spaghetti squash
Ingredients
- 1 medium spaghetti squash
Instructions
- Preheat the oven to 400. Line a rimmed baking sheet with aluminum foil and spray with cooking spray.
- Slice the spaghetti squash in half lengthwise and scoop out the seeds and pulp. (See below for cutting tips. For easier cutting, you can microwave the squash for about 3 minutes to soften it.)
- Place each squash half, cut side down, on the prepared baking sheet.
- Bake for 30-40 minutes, until the squash is tender. (Exact timing will depend on the size of your squash. You’ll be able to tell by pushing on the outside or putting a fork into the inner strands of the inside of the squash if it’s tender.)
- Once cool enough to handle, use a fork to pull the long strands of spaghetti squash from the sides. Season to taste and serve hot.
Notes
- A sharp, large knife is a must.
- Place the squash on a cutting board with the stem facing away from you. Insert your sharp knife in the middle of the spaghetti squash and pull the knife down through the spaghetti squash, holding it with your other hand at the stem to balance the pressure.
- Once your knife has cut through this end of the spaghetti squash, remove it. Flip the squash around so the stem is now facing your body. Insert the knife where the previous cut finished and start to cut down.
- Once you get close to the stem, you can often remove the knife and just pull the squash apart into two halves.
- Season simply with some olive oil, salt and pepper and a sprinkle of grated Parmesan cheese. Add some fresh chopped parsley if you’ve got it.
- Make a quick sauce on the stove with some olive oil, garlic, capers, salt, pepper and white wine. Add toasted pine nuts for some crunch.
- Mix in some pesto with the warmed spaghetti squash strands for a quick flavor boost.
- Top with chopped olives, halved cherry tomatoes, crumbled feta cheese and fresh basil. Drizzle with olive oil and balsamic vinegar.
- Or use this squash as a base for a lemony garlic sauce, a creamy white sauce or a chunky tomato sauce (or just some warmed up marinara sauce).
Nutrition
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