How To Cook Spaghetti Squash

Whether you're following a low-carb diet, looking for pasta alternatives, or simply love squash, spaghetti squash is a dinnertime superhero. It’s so simple to make, and once you’ve got the method down, there are countless ways to incorporate it into your favorite recipes. Never tried your hand at it before? Follow my top tips and foolproof guide below for making perfect spaghetti squash, every time.

What Is Spaghetti Squash?

This mid-size winter squash has a hard, yellow rind that conceals a superpower: When cooked, its flesh turns into spaghetti! Well, not pasta, exactly, but thin strands that could almost pass for noodles. All you have to do is rake the flesh with a fork and voila—vegetable noodles!

How To Make Spaghetti Squash

INGREDIENTS

• Spaghetti Squash: I look for squash that is deep yellow in color (indicating its fully ripe), with a hard rind that is free of cracks. I prefer squash in the 3- to 5-lb. range—much larger and it becomes hard to cut into.
• Olive Oil: Coating the cut surfaces of the squash with oil, promotes browning and caramelization, locks in moisture, and speeds up cooking. You can go wrong with olive oil, but almost any oil will work—as will butter.

STEP-BY-STEP INSTRUCTIONS

Let's get the hard part out of the way: cutting your squash in half. It'll require a sharp chef’s knife, a stable cutting surface (it helps to lay a damp kitchen towel or paper towel beneath your cutting board), and some determination. Cut the squash lengthwise by inserting the chef's knife into the middle and cutting downwards. If you need a little visual help, before cutting, use a sharp paring knife to score an outline around the squash where it will be cut in half. Once you've successfully halved the squash, you'll need to scrape out the seeds. (But wait—don't toss them! Spread 'em on a baking sheet with chile powder and salt and roast for a crunchy snack!)

Drizzle the cut sides of the squash with olive oil, season generously with salt and pepper, and you're ready to roast!

Place the squash cut side down on a baking sheet and pop it in a 400° oven for 40 minutes. Pull it out of the oven, turn one of the halves over, and drag the tines of a fork through the flesh. If it easily shreds into spaghetti-like strands, it’s ready. If not, continue baking cut side down, checking on it every 5 to 10 minutes. Over-roasting can lead to soggier “spaghetti,” so it’s best to keep a close eye on the squash.

Once the squash is done roasting, flip both halves cut side up, top with butter, and separate the flesh into strands with a fork.

Full list of ingredients and directions can be found in the recipe below.

Recipe Tips

• Is there anything I can do with the seeds? You bet there is. Ever heard of roasted pumpkin seeds? Well, roasted squash seeds are basically the same thing. Rinse the seeds to room any pulp, then spread them out on paper towels, pat dry, and let sit for 15 minutes or so to air dry. When ready to roast, toss the seeds with oil and seas with salt and pepper or chile powder or curry powder or whatever you like. Roast in a 350° oven until golden brown, 20 to 25 minutes.
• How do I prevent mushy squash? After you cut the squash open, sprinkle both halves with a pinch of salt and let them sit for about 10 minutes to draw some of the excess moisture out. Pour off any excess liquid and pat the inside of the squash dry with a paper towel.

What To Serve With Spaghetti Squash

Spaghetti squash is the perfect side when tossed with butter and seasoned well with salt and pepper, and you can pair it with just about anything. If you'd like to take it the pasta route, heat up some marinara or Alfredo sauce and spoon it right on top! If you're looking for a well-rounded dinner all in a convenient spaghetti squash bowl, give chicken primavera spaghetti squash boats a try! Looking for more inspo? Check out all of our favorite spaghetti squash recipes.

Storage

Once the spaghetti squash has been cooked, you can store it in an airtight container and refrigerate for 3 to 5 days.