How to Cook Spaghetti Squash

Spaghetti squash is a vibrant and fun vegetable that makes a great low calorie alternate to pasta and packs an impressive nutrient profile. It is a good source of fiber, vitamin C, manganese, and vitamin B6, and rich in antioxidants.

Its size can be intimidating but spaghetti squash is really easy to cook. The best method is roasting in the oven. Two methods are possible. One is to cut it lengthwise, the other to cut it in rings.

I have come to prefer the ring method personally, as large spaghetti squash can be hard to cut through. I am proud of my really good knives, but I have struggled once or twice to get through the squash lengthwise. Also, cutting in rings results in longer “spaghetti” strands, which is fun.

Spaghetti squash rings

Heat your oven to 400F. Line a baking sheet with parchment paper.

Position your squash firmly on a non-slip cutting board. Cut off the end with the stem and discard. Starting from that end, cut 1″ thick slices. Once you see the seeds appearing, you can start scooping them out with a spoon.

Place the rings on your baking sheet. Brush each side with a bit of extra virgin olive oil. Season with salt and pepper.

After about 20 minutes, flip the rings over and return to the oven.

Bake another 15 minutes (for a total time of 35 minutes).

Take out of the oven and let the rings cool on the baking sheet. Once cool enough to handle, use a fork to scrape the strands into a bowl.

Spaghetti squash cooked this way is good enough to eat as it, but you can also finish it off with your choice of seasonings. Garlic, parmesan, parsley, pesto or marinara sauce are all nice additions.

Spaghetti squash halves

The only difference here is the cutting method. To get started, cut the squash in half lengthwise. Younger and smaller squashes are easier to cut through. If you have difficulty, you can place your squash in the microwave for a couple of minutes to soften up the skin.

Once cut, scoop out the seeds. Pierce the skin with a fork.

Brush the inside with EVOO salt and pepper.

Bake, cut side down at 400F face down on a parchment lined baking sheet for 30 to 35 minutes. Let it cool down then scrape the strands with a fork.

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