If you are looking for the best way to get tender and delicious spaghetti squash we are going to teach you exactly how to cook spaghetti squash! It’s so easy to roast spaghetti squash for a healthy side dish recipe.
If you’ve seen spaghetti squash at the store and wondered how the heck you cook it, you are going to love this post! I’m showing you how to cook spaghetti squash that is so tender and delicious.
It’s a veggie that can be used in so many ways! You can serve it plain with salt and pepper or add other seasonings you like. Serve it on its own as a side dish or use it in recipes like you would pasta or rice. It’s really versatile!
Why This Recipe Works
- You don’t need any fancy equipment or complicated steps to cook it. I like to cook mine in the oven – it’s really easy.
- This is a basic recipe for simple spaghetti squash that you can adapt or use in other dishes that call for cooked spaghetti squash.
- It’s so much better than frozen! I’ve used frozen spaghetti squash when I’m in a rush, but nothing is better than baking it fresh. The frozen kinds can get really mushy – when you cook it yourself you don’t have that problem.
If you want a new easy side dish, I think you will love this baked spaghetti squash!
What is Spaghetti Squash?
It’s a large yellow squash that is in season during the fall and winter seasons, although you can usually find them all year at the grocery store.
It gets its name because once it’s cooked, the flesh is easy to shred into strands so it resembles spaghetti.
The flavor is mild and just a little sweet. Like other kinds of squash, it pairs with lots of different flavors making it a great option for main dishes and side dishes.
It’s often used as a low-carb alternative to pasta in dishes, but it’s not at all like pasta so take that with a grain of salt! It has a completely different texture. But, if you are looking to eat lighter it’s definitely helpful for that!
How to Cook It
Line a baking sheet with parchment or foil.
Slice the spaghetti squash in half lengthwise. Scoop out the seeds and ribbing and discard them.
Place the two halves on the baking sheet and drizzle olive oil on the flesh side. Sprinkle salt and pepper over the top.
Turn the halves over flesh-side-down on the baking sheet. Bake them for 30 to 40 minutes at 425°F.
Once the flesh side is golden in spots and fork-tender, it’s done!
Take the squash off the pan and let them cool for about five minutes. Use a fork to shred the flesh into strands.
How to Serve It
The time will vary depending on how big yours is. I like to roast at 425°F and mine are usually done within 30 to 40 minutes. Always check for doneness by inserting a fork into the flesh. It shouldn’t have much resistance – that’s how you know the squash is tender.
Yes, you can bake it, shred it, and then store it in the refrigerator for four to five days.
Pretty much any seasonings or spices you like will work! Try Italian seasoning, Cajun seasoning, dried herbs, garlic or onion powder, taco seasoning, or another mix that you like. There are a lot of options!
Easy, delicious, and healthy! Give this baked spaghetti squash a try and I bet you’ll want to make it on repeat. We do at our house – Enjoy!
More Easy Vegetable Side Dishes
- Bacon-Wrapped Green Beans look fancy but are really easy to make!
- You only need five ingredients and 20 minutes to make my Glazed Carrots recipe! They are buttery and sweet and perfect for any meal.
- For a quick side, you have to try my Air Fryer Broccoli!
- Everyone loves Corn on the Cob! It’s a great side dish any time of year.
Try it and love it? Rate it, please! Seriously though a five-star rating below will make my day!
If you snap a photo, please be sure to tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy dish!!!
- 1 Spaghetti Squash
- 2 tsp extra-virgin olive oil
- Salt and Pepper
- Preheat the oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper or aluminum foil for easy clean up. Set aside.
- Using a sharp chef’s knife, slice the spaghetti squash in half lengthwise. Scoop out the seeds and ribbing.
- Place the spaghetti squash on a baking sheet then drizzle the inside with olive oil and sprinkle with salt and pepper. Flip them over so the cute side is down on the baking sheet.
- Place in a preheated oven for 30-40 minutes or until the cut sides are golden brown and they are fork tender, but still a little firm. The time will vary upon your squash.
- Remove from the oven and flip squash so the cut side is up. Let cool for five minutes. Using a fork, scrape and fluff the strands from the sides of the squash. They should pull off the side easily.