How to Cook Spaghetti Squash
Roast the perfect, tender spaghetti squash every time!
- 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.
How long to bake spaghetti squash?
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.
Can you cook it ahead of time?
Yes, you can bake it, shred it, and then store it in the refrigerator for four to five days.
What other seasonings can you use?
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!
Calories: 62kcal | Carbohydrates: 11g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 27mg | Potassium: 174mg | Fiber: 2g | Sugar: 4g | Vitamin A: 193IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg