How to Cook Spaghetti Squash

Perfect, easy-to-follow recipe! I added some EVOO and later will add some homemade tomato sauce for a delicious, nutritious add-on to dinner! Thank you.

Very simplistic recipe and so yummy.
I use infused olive oil, this time, smoked olive wood and Madagascar black pepper. You can also place a garlic clove under it when you roast(bake) it.
I cook for the week as I work away from home, how to keep it from getting mushy after a day or 3? Suggestions? Aside from under cooking?

I can’t believe I never thought to use an ice cream scoop to scoop out squash! Genius.

I followed the instructions, and this recipe worked perfectly.
One modification: I cut the squash the short way (don’t think I could have managed in the other direction), the “noodles” are longer that way, so that may be an additional advantage.
I used olive oil and a bit of salt. I also sprinkled oregano.
My squash took a little over an hour to cook at 400º. Perhaps it takes a bit longer to cook when cut that way.
I ate some with a bit of olive oil, salt and oregano. Yummy. I will have 4 more portions in my freezer…

For folks (like me) who have trouble cutting the raw squash in half, here’s the method I use: Pierce the spaghetti squash multiple places with a fork; place in a baking pan with about 1 inch of water; bake (uncovered) at 375 degrees for 1 hour; remove from oven and allow to cool enough to handle; then cutting the squash in half is very easy.

The BEST way to roast spaghetti squash! Turns out PERFECTLY every time – so easy too!

just finish roasting my spaghetti squash. Thanks for your help.

The timing & temperature is perfect on this method. The only thing is changed was placing the halved squash on the sheet cut side UP. I tried down 1st time & it very effectively steamed it instead of baking it without adding water. Cut side up gave it a slight brown on edges& a beautiful nutty flavor

I always put a couple cloves of garlic, coated with olive oil, under each half. They can be mashed and added to sauce or used for other recipes.

I’m glad I found this recipe because many other versions instruct to cook the squash whole and that didn’t seem right to me. The only difficult part here is safety halving the squash. Otherwise the method was easy and gave great results.

I wanted to dry out the strands a bit and achieve some more browning, so I spread the strands on a fresh rimmed pan, sprayed some olive oil and salted, then roasted another 15 minutes.

I used the strands in a rip-off of a Deborah Madison recipe: added chopped thyme, then grated Gruyere cheese, then seasoned bread crumbs (with butter, garlic powder, s&p, and more thyme). Baked until browned and melted. I loved it!

Lovely! Basic – and beautiful. Thank you!

ice cream scoop! you are so clever!

thank you for the recipe. Came out perfect! Also, I saved the seeds, washed and dried them. Then I tossed them with a little olive oil and sea salt and baked on a cookie sheet in the lower shelf while the squash was baking. Baked about 6-7 minutes, then flipped them and 2 minutes again stirred and againone more time. Watch they don’t burn, and just lightly golden, yummy!

This recipe is simple, straightforward and results are perfect every time! I use the oil method.

I’ve made this before but always forget how-to’s so that it doesn’t get mushy–this is a great, easy to follow set of instructions with the most important part of it being how to distinguish
between softer and firmer spaghettis finish. Much obliged! I make it with more than a dash of salt and also pepper with olive oil–sometimes infused oils like truffle, garlic or hot pepper. YUMMMM!

I made this today & it turned out fantastic. I plan on using it with vegan homemade vegan Swiss Cheese shreds & Italian seasoning & garlic as a side dish to Chickn Parmesan.

Great recipe, simple and easy to modify as needed (for more moist or more crunch). It’s my go-to! It’s so good with just a tad of butter mixed in at the end after scraping out with a fork, and some fresh black pepper. Yum! I’ve served various veg meatballs on top with marinara sauces, but personally I like it best plain as a side! Just some butter and pepper.

I cook it in the morning either in the over or microwave. “String” it into a casserole and let cool so moisture comes out. Reheat prior to putting my spaghetti sauce on it. Mix in a wee butter and garlic w/ s & p. Delicious, that’s how my husband prefers it and very low carb. Then you don’t feel bad having a piece of crusty bread and salad with it. Yum
Sue

Loved it! Made spaghetti for the rest of the family and made this for myself. Topped it with some ground Turkey. Delicious! Didn’t feel like I was missing out at all!

I made this last night following your directions although I used grape seed garlic infused oil with a little salt and it was delicious. It wasn’t as spaghetti like but that could have been because I’ve had it a few days. I’m eating the other half with a marinara sauce this evening. Thanks for your delicious help❤️

First time cooking was easy and delish.

One of my most favorite sides. Thanks for the recipe. I am off to indulge.

I followed the instructions to cut the squash. I used EVOO and a pinch of sea salt. I baked them in a 400 degree oven, cut side down, for 55 minutes. It was delicious.

Easy and delicious. Our dinner was unexpectedly delayed, so it cooked an extra 45 minutes. Other than blackening the top edge of the squash (which I had oiled and placed facedown on foil), it survived the wait very well.

Just add spaghetti sauce and consume! Yum.

This was my first spaghetti squash experience. I made it exactly as directed and then sprinkled it with a bit of oregano, pepper and parmesan cheese after shredding. Delicious!

I’ve used this recipe several times, works great but as others have mentioned I think a lot has to do with the individual squash. Lately I have been making a “taco squash” While the squash is baking, I fry up some cut up onion, bell pepper (whatever color you like) and jalapeno pepper, then brown some lean ground turkey in this mixture (like taco filling). Also add Taco seasoning to taste/salt and pepper (Trader Joe’s has a great taco seasoning in small packets called TACO MIX). I use about 1/2 packet. Then when the squash is done, I scrape the inside keeping the “noodles” in their squash boats, top with a pile of the cooked meat, cover with shredded mexican cheeses and then put back in the oven at 350 for about 10 minutes or when the cheese is all yummy and gooey! Serve with salsa, sour cream and cilantro! Delish! One large squash can feed 4 people, just cut into quarters after baked (before adding the meat mix), use fork to make the noodles and bake with cheese. Great as leftovers too.

Put it whole into a microwave for 3 or 4 minutes to make it easier to cut.

My first try preparing a spaghetti squash and it was a complete success!! Great instructions. The only challenge was getting it cut in half – whew that was tough!

While roasting (according to your recipe), in a large frying pan, saute 1 diced purple onion in 1 Tablespoon olive oil until carmelized. Then add 2 minced cloves of garlic, saute for a minute, add 2 small diced zucchini until lightly brown. Then add 1 can of diced tomatoes with its liquid or 1 cup of cherry tomatoes cut in half and continue cooking for a few minutes. Add any spices you would like, such as basil, oregano and/or thyme. Cover with lid to keep warm. When the spaghetti squash cools a little, scrape the strands into a bowl and then add it to the tomato mixture, stirring until mixed. Cook for a few minutes until heated through. Can add chicken broth to moisten for more of a sauce. Enjoy!

love it the recipe and all the suggested variations ; >)

I added some freshly minced garlic in the oil before I brushed the inside of the squash. Amazing!! Even my teenagers loved it!

Made this last night and it was good. I like quick and no fuss. I find that a grapefruit spoon is great for removing seed in any squash. Enjoyed the squash with butter and salt and pepper and with warmed up spaghetti sauce but can see lots of uses. Thanks

I liberally brush the inside of the squash with butter and bake as directed. Once done I flip the squash cut side up, sprinkle with brown sugar and bake for an additional 5 to 8 min.
Super yummy and the kids love it!

I like your instructions for roasting spaghetti squash. I haven’t had pasta for so long and I don’t even miss it.

I don’t ever cut my squash first. I just hate doing it! #easilyfrustrated

I just pop the whole thing on a cookie sheet and slow roast for an hour at 400.

Keeps it nice and moist, too.

I agree that the strands just vary depending on the squash…can’t always tell what you’re gonna get :/

I was skeptical at first because i have never made this before. Thank you so much these instructions were perfect. I used this recipe as the base then added a black bean and veggie medley tomato sauce on top. Excellent will be doing this again! Check out her chickpea bolognese as well.

Easy and turned out great! Using the ice cream scoop to clean out the inside is genius. Thanks for that handy tip! Topping mine with vegan stroganoff tonight. :-)

Excellent instructions, excellent results!

I’ve so sick of boring, unseasoned, boiled spaghetti squash, and never understood the appeal. Thank you for sharing this recipe! I did your recipe just as you instructed, with these variations: I used grapeseed oil and pink Himalayan salt, but slathered the flesh with crushed garlic (Christopher Ranch brand). After I took it out of the oven, I drizzled rosemary infused olive oil over it and worked it into the “noodles” with a fork. It was HEAVENLY!

(Side note: your cookbook is on my Christmas wish list. You never disappoint!)

I’ve many times made spaghetti squash cut side up with no water (less mushy) and cut side down in water ( mushy) and the issue of crunchy or “undercooked” strands has more to do with the individual squash, it’s age, moisture content etc. which is not something you can tell before cooking. I’m not vegan and will sometimes mix pasta and spaghetti squash together to lighten the amount of simple carbs in the dish and it works well.

No where in the recipe does it say to distinctively place the cut side face down. I had to look for it in the comments, you are supposed to put in an oven pan: either water or brush the spaghetti squash in olive oil after you remove the seeds (brush the spaghetti strands with oil) and salt the squash. This would be a clear and concise method. But I am giving you only two stars for in-completion. It was a good squash. I would also advice to put in a vodka sauce heated up on the stove or a regular tomatoe sauce, add it to the squash and it as spaghetti straight out of the squash! Yum! Yum! Yum! if you don’t mention the marinara, folks will be missing out!

I made this tonight with a few little tweaks… I brushed the cut halves with olive oil and minced garlic for added flavor. Once done, I placed the strands directly back into the same casserole dish in a nice even layer. I then switched oven to broiler and placed for additional 10 minutes, stirring halfway through. Delicious!

Cutting it in rings will make it have longer strands. Also, I saw in another post to salt it and let it sit for about 20 minutes. It draws out some of the moisture, making it less mushy I have found.

I like your instructions! Thank you.

thank you for making it sound so easy. Now for the test of it all.