How to Cook Spaghetti Squash

Spaghetti squash is such a fun, underrated vegetable! Here is my favorite way to cook it, along with a few tips and recipes.

How to Cook Spaghetti Squash

I get so many questions about how to cook spaghetti squash, so I thought I’d share my go-to method for roasting it, a few tips, and a couple of my favorite spaghetti squash recipes.

First things first: cut it in half lengthwise. Then, scoop out the seeds.

Hands scooping seeds from halved Spaghetti Squash

Next, drizzle the insides lightly with olive oil and sprinkle with salt and pepper. I find that adding too much oil and too much salt at this stage makes the squash a bit watery, so a light drizzle and a light sprinkle will do.

Spaghetti Squash on baking sheet with olive oil

Then, poke a few holes in the skin of the squash with a fork and place it cut side down on a baking sheet. Pop it in a pre-heated 400°F oven.

Hands poking holes in Spaghetti Squash with a fork

A mistake I used to make was roasting my squash too long. I used to roast it for an hour or longer, but now I roast it for 30 to 40 minutes. I initially thought the squash needed to be super soft and fork tender in order for the strands to “spaghetti,” but over the years I’ve learned that I prefer my strands to be more al dente (and less mushy), and that the 1 hour mark was too long. Of course, the timing will entirely depend on the size of your squash and the heat of your particular oven. It can also vary from squash to squash, so adjust your cooking time accordingly.

Roasted Spaghetti Squash halves on baking sheet

Once it’s roasted and cool enough to touch, use a fork to scrape the strands. I like to start from the outside and work my way in, fluffing them up as I go.

Hands fluffing Spaghetti Squash strands with fork

That’s it! Season it with more salt and pepper and serve it as a simple veggie side. Or incorporate it into your favorite spaghetti squash recipes. Here are two of mine (pictured below): Spaghetti Squash with Chickpeas and Kale and Lemon Pesto Spaghetti Squash.

How to Cook Spaghetti Squash

5.0 from 155 reviews

How to Cook Spaghetti Squash

Prep time
Cook time
Total time
This is my go-to method for creating perfect al dente spaghetti squash strands to use in vegetable sides and main dishes. The exact timing will vary depending on the heat of your oven and the size of your squash.
Serves: 2 to 4
  • 1 spaghetti squash
  • extra-virgin olive oil
  • sea salt and freshly ground black pepper
  1. Preheat the oven to 400°F.
  2. Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.
  3. Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a litte bit firm. The time will vary depending on the size of your squash. I also find that the timing can vary from squash to squash.
  4. Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.


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  1. Sabrina from

    great walk through and tips, especially when spaghetti squash gets far less attention these days than zucchini, thank you

    • Esther Dave

      Great recipe and way to cook this. Thanks

  2. Susanna

    Hi! Happy Tuesday! Do you know if this would work with any butternut squash? It’s the softest squash I can find in Spain unfortunately. during autumn and winter I always have a big batch of roasted squash ready in the fridge to add to all sort of dishes, however it has never occured to me to try to make spaghetti with it! Was just curious to know if someone has already made the test!
    I will give it a try this weekened and see what happens. worst that can happen is that I end up making puree with the squash. LOL

      • susanna

        Too bad! I will keep on searching….. Each time I have travelled to the US I have searched for some restaurant that serves spaghetti squash but I have never been able to find it. It’s one of those things that got me really curious. hehe
        I love all your butternut squah recipes, anything that includes pasta is a favourite in our home
        Have a great day!

        • Esther Dave

          You can check for each specific city on google perhaps squash is not in high demand.

          • Carol Maddox

            In Zanesville Ohio there are quite a few local restaurants that use local farm produce. Spaghetti squash is one. Really yummy

        • Viki

          Try going to Pappadeaux next time you’re in the States… Georgia and Texas for sure.
          They have a spaghetti squash with pesto sauce on it to die for! You’ll love it.

          • B

            Absolutely agree!!!! Do you have some version of the recipe that you don’t mind sharing? I can cook to taste if I knew what spices, etc. are used. Thanks

          • Jane

            I had spaghetti squash over spinach topped with seared Chilean sea bass and lobster with drawn butter at Pappadeaux. It was delish!

          • LaChelle Rininger

            Longhorn steak house has an excellent recipe for their spaghetti squash after it is toasted

        • Terri

          Lone Star restaurant has spaghetti squash as a side in summer and fall. It is wonderful.

          • Melanie

            Thank you for the instructions. I’m trying spaghetti squash for the first time this week. I can’t wait to try it!

          • Ann

            Perla in Austin,Tx had a GREAT SPAGHETTI SQUASH DISH.

          • Jeanine Donofrio

            loved Perla’s 🙂

          • Kitty

            Agree! Long Horn also have delicious spaghetti squash.

        • Kathy P

          Longhorn Steak House has it on the menu occasionally. That’s how I was first exposed to it. They use maple syrup on theirs and it was yummy!

          • Shirley

            When do you put the syrup on

        • Diana toledo

          Susanna, I’m from Spain. I think you can use the “calabaza confitera o calabaza de cidra instead. It’s what they use to make “cabello de angel”

        • Arlene Sceri

          I love the “skinny girl pastsa” at Pasteria in Plainview ny. Its spaghetti squash with zucchini, carrots and grilled chicken with a lite marinara sauce. So delicious and healthy! I’m trying the recipe at home tonight.

        • Jenny

          Ruby Tuesday serves it with marinara or just butter😀

        • Erin

          You need to buy it in a grocery store and maybe get a hotel with a kitchenette. Its very easy to make.

        • Susan

          An acorn squash was delish prepared and baked the same way as this spaghetti squash recipe. Only difference is I served on the plate just as it came out of the oven
          Sprinkled with a touch of brown sugar. The half acorn squash looked nice and was easy to eat right out of skin with a spoon.

        • MaryAnn

          How about planting your own from seeds?

          • Regina

            I am in Colorado andI grow it. Easy to grow and keeps well. I cook it al dente and add salt, butter and fresh Parmesan cheese. We love it.

        • Nutsy

          I believe Carraba’s has spaghetti squash on their menu. At least they did!

      • Zoe

        What’s the difference between a spaghetti squash and a butternut squash?

        • Jeanine Donofrio

          Hi Zoe, butternut squash is sweet and nutty, you can roast it as cubes or puree it into soups… spaghetti squash has a less specific flavor, but it has a great texture once you pull apart the strands with a fork like it shows in the photos. You can use it like spaghetti with traditional sauces, it’s delicious with vegetables and a scoop of pesto. I hope you enjoy!

    • Charlene

      I topped mine with stewed chicken two days ago, and I’m having it again with chicken and broccoli, in a garlic alfredo sauce. Thanks for introducing me to a new veggie!

    • Top chef21

      It’s actually super delicious!!!! I was kind of skeptical about it as well until I made it new I can’t eat it any other way….

    • Ellie L.

      You can spiralize butternut squash really beautifully! Use pretty much the thickest setting. It does particularly well with browned butter and sage sauce!

    • Jazzkeys Terry

      I have made spaghetti with it and it was wonderful, no one noticed that it wasn’t real pasta, it was so good I got many compliments . Just shred the spaghetti squash and put some on each plate then spoon your wonderful sauce on it. It’s an instant hit,

      • Carol Campbell

        That’s what I wanted to do. I’ve always just made it baked like above. But I wondered if my spaghetti sauce and meatballs could be used on top of spaghetti squash . Never tried it! Always ended up using pasta.

        • Andrea

          This is how I grew up eating it. My mom made it almost every summer when we had fresh spaghetti squash from the garden! We went crazy over it. It’s also yummy with taco seasoned meat and veggies stuffed into it before baking. Then top with cheese for the last 15 min to melt it. Soooooo yummy! Making spaghetti squash tonight! 🤤

    • Linda Holland

      You need to get Spaghetti squash, specifically. It the only squash I know of that will separate into strands like this. I treat it just like pasta and have it with spaghetti sauce and meatballs, so good!!!

    • Paige

      If you have a spiralizer you can turn butternut squash into noodles (this is popular with zucchini too – or zoodles as they are called!). Some US grocery stores sell them already spiralized in the produce section & they are starting to pop up in the freezer section. Good luck!

    • Stephanie

      Spaghetti squash is particularly fibrous and breaks down into the little strands, which is why it’s called that. Other squash will just mash when you scoop it out. You can use the same cooking methods, but you won’t get the “spaghetti” from other types.

  3. I agree with roasting rather than steaming if you want to use your spaghetti squash like spaghetti. I don’t use oil–I just cut it in half, scoop out the seeds, place it cut-side down and give it a few stabs to make air vents. I don’t worry about salt and pepper because there’s usually enough in the sauce.
    Also it’s good if your sauce isn’t too runny.

  4. Willa

    I will add my favorite use of spagetti squash:
    It is buffalo chicken spahetti squash. There are recipes readily available. Hot sauce, pieces of cooked chicken, green or regular onion, cut small. Some recipes add cheese and/or orcream cheese.

    • Linda Holland

      That sounds yummy!

  5. Susan

    I haven’t done much with spaghetti squash in a long time, but one of the things I found early on, was that if I cooked it too long, the flavor turned bitter. I allays roasted it whole, for 1.5 hours, turning it halfway through – for a medium squash (probably 2-3 pounds). My favorite way to serve it has always been as a side, with garlic butter and parmesan.

  6. Perfect timing! I happen to have a spaghetti squash on my counter which has been there forever because I’m never sure what to do with it. Good thing squash keeps a long time.

    • Kelly Calabrese

      Same here! I just rinsed the dust off of mine. It’s a rainy day today, perfect for turning the oven on. Let’s hope it didn’t dry out too much. 😉

  7. felicia from

    Awesome post!

    I just had spaghetti squash for lunch today, topped with grilled paneer, dill and greek yogurt 🙂
    I can’t eat chickpea, but I will give it a try with kale as well.

  8. Sarah | Well and Full

    I usually microwave my spaghetti squash but I’ve been wanting to roast it! Thank you for this helpful guide 🙂

  9. Mary Myers

    Good ideas. I would love to try all of these recipes. can the spaghetti squash be steamed in a instant pot?

  10. Elena

    I find that if I cut the squash in the opposite direction than you did (around its “equator”, rather than pole to pole haha), the strands are longer and more spaghetti-like and twirl-able. I never knew you could roast it cut-side down, which is a great tip, stability-wise!

    • Brenda Gutierrez

      I’m gonna try it this way ti see if I get longer strands 👍

    • Gillian

      Maybe I’m misunderstanding you, but I don’t think that’s how it would work. The strands grow lengthwise — that is, from stem to blossom — so cutting the squash in half the opposite way would cut all the strands in half and they’d come out shorter not longer. Nothing wrong with doing it that way, but for longer strands, I’d follow her original directions and cut lengthwise.

      • Gillian

        🤭 Ok, I take it all back. I put the squash in the oven and when I took it out to check with a fork to see if it was done— surprise, surprise! — the strands didn’t go stem to blossom! They went around the equator, just like you said. I stand SO corrected! Next time I’ll do it the other way too! 👍 😻

        • Kathy English

          how do you get the long strands out when you cut around the middle instead on longways?

          • Nadia

            The strands do not grow from end to end, they grow around like the equator. When you cut it so it makes rings you’re not cutting the strands in half. Hope that makes sense.

    • Chrisitna

      I actually cut mine into 2 inch rounds (usually 4 cuts) and roast that way. They don’t get the steaming factor, but it’s super easy and makes long strands.

      This version comes out great though too, and it allows you to serve your “pasta” in a boat, which makes for nice presentation.

    • Linda Holland

      Great idea, I’ll try that!

  11. Rita

    Such a nice article… yummy food

  12. Bo

    It is so easy to follow! My daughter loves it, I mixed it with fried rice lol, and she didn’t notice there is veggies.

    • Jeanine Donofrio

      Hi Bo, I’m so glad your family loved the squash 🙂

  13. Mary Vancura

    Is baking spaghetti squash in the oven a lot better than cooking it in a microwave?

    • Jeanine Donofrio

      Hi Mary, I personally think it has a better flavor and texture when cooked in the oven.

  14. Jenelle

    Loved it !! Also added garlic salt to mines yum!!

    • Jeanine Donofrio

      Hi Jenelle, I’m so glad you loved the squash!

  15. Nannette

    Thank you for the recipe. It was fast, easy, and delicious!

  16. Andy Sebula

    Thanks use in place of pasta 😁

  17. Tammy

    Thank you it has been a long time since I’ve cooked a spaghetti squash and I couldn’t remember if I placed it cut side down or up not to mention the amount of time to cook it. I’m making pork chops with apples & onions and I thought it would be great with it . Thank you for the reminder of how to cook it.

    • Jeanine Donofrio

      Hi Tammy, I’m so happy this post was helpful!

  18. Michelle Oliver

    Thank you for the recipe an I cook the squash ahead of time?

  19. Stephen Studebaker

    Great recipe! This was my first time ever cooking a spaghetti squash and the directions were excellent and the photos even better. Hi served it with organic pasta sauce and mild Italian sausage browned and cut into meatball sized chunks. This is a five star recipe

    • Jeanine Donofrio

      Hi Stephen, I’m so glad you loved the spaghetti squash!

    • Helen

      I cook it ahead of time, parcel it into freezer bags, refrigerate some and freeze some. Put thawed into a microwave container, then zap for 30 second at a time until it’s steaming. Tastes to me just like when it’s just roasted. I’m trying cutting around the equator right now.

  20. Eric

    Came across this recipe by googling “cook spaghetti squash.” I roasted exactly as this recipe states, for 40 min. While it was cooling I chopped up all my leftover veggies (broccoli, asparagus, 2 leeks, and a handful of cherry tomatoes), mixed with olive oil. and put them under the broiler for 10 minutes. I mixed everything together after that and added salt and pepper. An amazing, healthy, vegan lunch for 2 with lots of leftovers! The al dente chew of the squash worked great in this dish. Thanks so much!

    • Jeanine Donofrio

      Hi Eric (apologies for my slow reply), I’m so glad you enjoyed it!!

  21. Sarah

    I love spaghetti squash and this always is perfect when I make it…and the word squash is used so much I love it and laughed.

  22. Nadine

    I just make reg. spaghetti with mine, with prego speg. sause onion, peppers, mushrooms, cooked hamburger, then I mix it all together put it in a glass dish and cook for 20 min. Then take it out of the oven add cheese motz put back in oven 20 min. again. Very good cook at 350 also make sure you roast speg. squash first and shred.

  23. Tom

    Thank you do much for this. I had gastric surgery so I cannot eat regular noodles and I have been craving spaghetti. This recipe has saved me.

    • Brenda

      I am getting ready to make spaghetti squash lasagna that someone posted from my gastric sleeve site. But they didn’t say how to make the spaghetti squash. Glad I found your recipe it was easy to follow and very good!

      • Jeanine Donofrio

        Hi Brenda, I’m so glad the recipe was easy to follow!

  24. chris

    I will get back to you when it is served and eaten by myself and others. Thanks, I hope.

  25. Shara

    I really enjoyed this recipe, though 15 minutes later I found out I’m allergic. It was still delicious.

  26. Stella from swa,

    I am not a fun of squash but I have to try this looks delicious and also easy to prep..ill definitely come back and give my reviews

  27. Mrs. Williamz

    Super easy and Delicious! I made mine nicely for the first time. Im so thankful you shared this and you’re right! It’s super underrated!! But won’t be in my household any more. Xoxo

    • Jeanine Donofrio

      I’m so glad you enjoyed the spaghetti squash!

  28. Anita

    Yes 40 min is enough. It is 95 degrees today so I roasted it on he grill outside. Came out perfect.

    • Jeanine Donofrio

      Ooh, I love the idea of grilling it – I’m glad you enjoyed!

  29. Monica Windham

    I just made this. First time ever. Was a huge success and so delicious! Thank you!!!

    • Jeanine Donofrio

      I’m so glad you loved it!

  30. Sheila D.

    Thanks for your step by step instructions. I followed them, after I put my squash in the microwave for a few minutes ,so I could slice it. I flavored it like you instructed. I left it in for 35 minutes, @ 400 degrees. Then, butter and Mrs. Dash. That’s the way I like it. Just right for me. Thanks, again!

    • Jeanine Donofrio

      Hi Sheila, I’m so glad you enjoyed it!

  31. Mike

    Makes me want to get one for dinner tonight.

  32. Tammy

    Best roasted spaghetti squash recipe I’ve found!!

    • Jeanine Donofrio

      I’m so glad you enjoyed it!

  33. Shirley

    My husband and I love spaghetti squash. He especially enjoys it as taco boats. After I roast and shred the squash, I spoon cooked seasoned taco beef over the top, diced green onions, and shredded cheese. Five more minutes in the oven and it’s done – Yum!

    • Jeanine Donofrio

      Ooh, I love the taco boat idea, thanks for the tip!!

  34. Joshua Howard

    Thank you for sharing the recipe! I’ve never tried to cook it before. I have two questions. How many calories are there? Can it be made oil-free?

    • Jeanine Donofrio

      You can make it oil-free if you’d like. Spaghetti squash has about 31 calories per cup – super healthy!

  35. Leigh Oglesby

    How long do I roast the seeds

    • Mackenzie

      15 to 20 minutes 🙂

  36. -Stephanie

    I bought my spaghetti squash at a farmer’s stand last week and have been looking at a lot of recipes! I decided on yours, not only because of your thoughtful methods, but the comments helped too! I put my left over homemade spaghetti sauce with it, beautiful! Thank you!

    • Jeanine Donofrio

      Hi Stephanie, I’m so glad the method was helpful!

  37. Laura

    I cook the spaghetti squash, then, after I fork it out, I squeeze out all of the water. I then mix it with one egg and about 1/2 cup Parmesan cheese. Place about 1/2 cup of the mixture in a preheated waffle iron. After it is cooked, you can top it with anything you want. Sometimes I top it with barbecue chicken. I also make grilled cheese with spaghetti squash. Make two waffles, then place slices of your favorite cheese on top of one waffle, top it with the other one and place it back in the waffle iron until the cheese is melted. It is fantastic!

    • Jeanine Donofrio

      Wow, I would have never thought to waffle spaghetti squash! That’s so clever, thank you for the tip!!

  38. Jeanine Donofrio

    I’m so glad you enjoyed it!

  39. Debbie Gall

    First time trying spaghetti squash. I had to throw one away left out too long. Wish me luck this comes out good.

  40. Kim

    Thanks for the easy steps to follow. Your recipes look so fresh and yummy. I will definitely have to try some!

  41. SuziQ

    Can I cook this ahead and refrigerate? Using it later in the day or the next week? I’ve got my first spaghetti squash sitting on my counter now trying to decide what to do with it.

    • Jeanine Donofrio

      Hi Suzi, yep, you can. Let it cool before storing in an airtight glass container in the fridge. You can reheat it as you’re ready to eat over the next few days, I also enjoy it cold, tossed into salads.

      • SuziQ

        Thank you for the quick reply — it’s sitting on the counter now! So easy and yummy. Looking forward to trying it on my husband without him knowing what it is — think I’ll tell him it’s low-cal spaghetti!

        • Jeanine Donofrio

          I hope you both enjoyed it 🙂

  42. Nancy Knight

    I really enjoyed this healthy alternative! The instructions were very easy to follow!

  43. Nicole

    Yum everything looks heavenly

  44. Linda Longo

    Bless you such an easy way to cook this I was anguishing over what to do as I never cook the spaghetti squash before I’m being a diabetic I’m always looking for low-carb vegetables this was very quick and very tasty thanks very much

    • Jeanine Donofrio

      Hi Linda, I’m so glad you enjoyed the recipe.

  45. Jesse S. from

    I prepared the spaghetti squash precisely as you said, and my wife, who said that she does not like spaghetti squash before, is now a convert. Thank you very much.

    • Jeanine Donofrio

      Hi Jesse, I’m so glad you both loved the squash!

  46. Hazel Brown-Thornton

    Trying to cook Spagetti Squash now, thank for the recipe. First time cooking it!

    • Jeanine Donofrio

      you’re welcome, I hope you enjoy it!

  47. Mary

    You forgot to mention that you need a machete to cut these things.

    • Jeanine Donofrio

      Hi Mary, if you warm it in the oven (or the microwave) for a little bit, you can soften it which makes it easier to cut in half.

      • Shirley

        Oh I’m glad to see I can warm it before. I’ve had a hard time cutting it in half because I’m not strong enough to cut it evenly.

  48. Sara

    Perfect. I maybe would grease my cooking sheet or use aluminum foil, was hard to clean. But squash was perfect

    • Jeanine Donofrio

      Hi Sara, parchment or foil makes the cleanup really easy! I’m so glad you enjoyed the squash.

  49. Roger

    Your narrative part of the recipe (very beginning of this article) is a little confusing. It says to roast it, scoop out seeds, drizzle with oil, salt, etc, poke holes, the roast. So do you roast it twice? If not you may want to revise, otherwise people may pass on the rest of the article thinking it may require too much time.

    • Jeanine Donofrio

      Thanks for pointing that out – you roast it just once.

  50. Marianne

    I’m not one to comment on these boards but I was so happy with this recipe for spaghetti squash that I have to give it a big shout out. I have tried recipes for spaghetti squash twice before and it never came out right. Trying to eat healthy, I figured I’d give it one last shot and I’m glad I did! This was a perfect recipe and oh -so-simple! Third time is the charm. The trick? Not cooking as long as the others.

    • Jeanine Donofrio

      Hi Marianne, thanks for commenting! I’m glad you enjoyed the method so much!

  51. Stephanie Stalions

    Thank you this was a great record. And super delicious. 😁

    • Jeanine Donofrio

      Hi Stephanie, I’m so glad you loved it!

  52. Doreen

    My first time making it and it was delicious. Whenever I need a recipe you are always my first choice.
    (Your lemon curd recipe is outstanding too!!)

    • Jeanine Donofrio

      aw, thank you Doreen!

  53. Carrie

    It turns out I’ve been overcooking my spaghetti squash for years. I’ve used your technique twice and it turned out perfectly, twice. Game changer for me, thank you!!

    • Jeanine Donofrio

      Hi Carrie, I was too! I’m so glad you enjoyed this method.

  54. Jeannine from

    Your recipes are always delicious with perfectly clear directions! You are a true inspiration<3

    • Jeanine Donofrio

      thank you, Jeannine!

  55. John K

    Cooked to perfection, al dente not mushy at all, added a little garlic powder and Italian herbs. Perfection!

    • Jeanine Donofrio

      I’m so glad you loved it!

  56. I was planning on making Myers freshly picked lemons here in Northern California along with fresh scallops lemon pesto, when I realized I didn’t have cooking instructions for spaghetti squash. So I turned to the internet in search of a recipe for roasting spaghetti squash. I will post after din din with my results. Toodles from Cali.

  57. Dennis Edward

    Thanks for sharing this yummy and healthy dish.My family loved it.Keep sharing more dishes.

    • Jeanine Donofrio

      so glad you enjoyed it!

  58. Jess

    So we did your method of roasting. It was perfect! We cut ours around instead of end to end. It did produce long spaghetti like strands! We used oven roasted Roma’s with garlic, and oregano mashed up and mixed in topped with mozzarella! So delicious 😋. Thanks for the share!

    • Jeanine Donofrio

      I’m so glad you loved the method!

  59. Bonnie

    Excellent and practical suggestions.

  60. Bill

    I use sesame oil and kosher salt adds to the flavor

    • Jeanine Donofrio

      thanks for the tip!

  61. Debbie Gabriel

    Thank You for de-mystifying the spaghetti squash for me. Your instructions were clear and to the point. Cook for 30-40; Not One Hour. I like your style.

    • Jeanine Donofrio

      I’m glad you enjoyed the method!

  62. Amy

    Spaghetti squash cooked the way you say….add parmesan cheese!!!! Delicious!!!

    • Jeanine Donofrio

      I’m so glad you loved it!

  63. Saundra Banker

    Cutting spaghetti squash around the middle instead of lengthwise produces a longer strand… if you want it.. I have been doing this for years …it’s one of my favorites..and a great asset for a diet.

    • Jeanine Donofrio

      I’ll have to try that next time!

  64. Jeanine Donofrio

    yep, you can use any sauce you like.

  65. Courtbey

    Thank you so much i wanted to do a vegan pull pork and this will be perfect!

    • Jeanine Donofrio

      I hope you enjoy!

  66. David Damato

    I’ve been cooking this squash for years. I’ve tried many ways. This will be my only way to cook spaghetti squash from now on. Thank you so much 😊

    • Jeanine Donofrio

      Haha, I’m so glad you loved this method!

  67. Debi McKinney

    I follow the first few instructions, except that I cook mine in the microwave….so easy and quick. I usually use Lawry’s Seasoned Salt, also, for a bit more flavor. I love all vegetables but, until a few years ago, had never eaten squash of any kind. After finding spaghetti spaghetti squash and experimenting a bit, I’ve found one more “favorite”!!!

    • Jeanine Donofrio

      I’m so glad you love it like I do!

  68. Gina

    Looks so good! Appreciate your steps and tips along the way.

  69. sunil singh

    First time trying spaghetti squash. I had to throw one away left out too long. Wish me luck this comes out good. thanks for the amazing post by the way.

  70. Marie

    Do I increase the cooking time if I’m cooking 2 spaghetti squash (4 halves)?

    • Jeanine Donofrio

      It should still be the same!

  71. Teh Doqtor

    I omitted the oil and salt, and just used the squash like normal noodles after cooking for 30 minutes. Thanks to your advice it was absolute perfection! I made chicken chow mein using the squash, instead of bean sprouts, which tend to be very expensive, and a bit of a food borne illness risk.

    • Jeanine Donofrio

      Hi Teh, that sounds delicious! I’m glad you loved the method.

  72. Gary

    If you cut spahpgetti squash. Horizontally instead of lenghtwise, you will get longer strands and it will look just like spaghetti. Why. Because the strands wrap around inside the squash and are longer when cut this way.

  73. Yolanda garza

    I loveed your recipe. I love all squash. Thank you

    • Jeanine Donofrio

      I’m so happy to hear!

  74. Allen

    Thank you for your fantastic suggestions

    • Jeanine Donofrio

      I’m so glad they were helpful!

  75. Ile

    I love it. First time cooking spaghetti squash. To easy and the tips worked perfectly. It tastes delicious and with meat balls ….perfect !

    • Jeanine Donofrio

      I’m so glad it came out perfectly!

  76. Christine Walsh

    Your whole site is very appealing!
    It’s all the things we are eating now.

    I can’t wait to try more!

    • Jeanine Donofrio

      thank you 🙂

  77. Maria from

    I love this recipe. So easy. And it made my husband’s eyes roll up in his head. I’m making it again right now and wanted to let you know. 🙂 Thanks!

    • Jeanine Donofrio

      Hi Maria, I’m so glad you both loved the spaghetti squash!

  78. Pamela Blunt

    Thank you! Best that Spaghetti squash has ever turned out for me. Looking forward to tossing it with some lightly sautéed dino kale, garbanzo beans, mushrooms and a bit of feta.

  79. Jeanine Donofrio

    that’s a typo – thank for catching that. If you scroll to the recipe card at the bottom of the post, you’ll see the exact recipe. You only roast it once.

  80. Vickie

    Can you toast your spaghetti squash in a airfryer?

  81. I have made spaghetti squash a lot but never thought of cooking it this way…..15 minutes less cooking time in my oven and oh my… was the consistency of pasta…….I made homemade sauce and meatballs….it was very good….thank you for the tip!!!!

  82. Rett

    PERFECT!!! Simple, quick, tasty, and it shredded perfectly. The whole family enjoyed this savory side with ground beef, broccoli and parmesan cheese.

  83. Dohdee

    I have long wanted to try spaghetti squash. Your recipe and tips showed me just how easy it is to make! We are eating it weekly now! Thank you very much.

    • Jeanine Donofrio

      I’m so glad you’re loving it!

  84. Ed

    Will make this soon, can’t wait! My son made this and it was fabuloso!😋

  85. Jen

    The spaghetti squash was delicious! Adding it to my rotation! Thank you!!

    • Jeanine Donofrio

      Hi Jen, I’m so glad you enjoyed it!

  86. Rit

    I have found since they are so hard if you place them in the microwave for about 30 sec it softens them up enough to cut them easier. Just thought I’d share,

  87. Renea Brown

    Sounds good. I never thought I’d like it. Our new daughter in law grew several. She is Asian so we are learning alot. Your recipe was easy simply. Thankyou please keep them coming.

  88. Tammi Wilson

    Thank you very much.

  89. Brittany

    Hi! Tried this tonight and absolutely loved it.
    Do you known the nutritional facts ?

    • Jeanine Donofrio

      1 cup of squash (not counting the drizzle of oil for roasting) is 31 calories.

  90. Gail

    Just made spaghetti squash for the first time with this recipe and it came out sweet and beautiful. The hardest part was cutting the squash in half!

    • Jeanine Donofrio

      I’m so glad you enjoyed it! Sometimes I heat up the squash whole for a little bit so it softens a little before cutting it.

  91. Anna Rempel

    I followed your recipe and it turned out like you said it would. We loved the taste and the texture. Using this recipe from now on. Thank you

    • Jeanine Donofrio

      Hi Anna, I’m so glad you loved it!

  92. Manling Moh

    This is my very first time to cook spaghetti squash. Thank you for this super easy recipe which eliminates my anxiety.😛

  93. beige

    I followed this recipe and put my squash in the oven for 33 minutes and it was so great! The secret is definitely to cook it al dente just as the recipe says. LOVE IT.

    • Jeanine Donofrio

      I’m so glad you loved it!

  94. Dawn

    I’m super excited about cooking my spaghetti squash… I’ve never cooked it myself so I appreciate your directions. They are the same as my daughters…

  95. Susie

    Thank you for the directions to cook the squash.
    I am wondering when do you use the lemon?

    • Jeanine Donofrio

      Hi Susie, there’s no lemon in this basic spaghetti squash recipe, are you referring to one of the other spaghetti squash recipes shown at the bottom of the post?

  96. Taylor Smith

    Does anyone have a tip in cutting through a spaghetti squash more easily?

    • Jeanine Donofrio

      Hi Taylor, if you heat the whole squash a little bit first (in the oven for 20 minutes or in the microwave for a couple – with fork holes poked), it’ll be easier to cut in half. You can continue roasting it, halved, for the remainder of the time after that. Hope that helps!

  97. Ann

    You can bake the butternut squash in the oven. Add butter to the hole you have after taking out the seeds. I don’t brush it wall over with olive oil, but you could. I salt and pepper it and baked for about 45 degrees at 350 or 375. With butternut you can just eat with a spoon. It will NOT give you ” speghetti” strands though.

  98. Linda

    Anyone have suggestions on cutting squash in half, not easy since it rolls, we used big knife and Mallot! Would make more often If wasn’t so hard to cut

    • Jeanine Donofrio

      Hi Linda, I like to warm it for a little bit either in the oven or microwave (poke holes first). It’ll soften and make it easier to cut, then you can continue with the remaining instructions. I hope that helps!

  99. Lauren Beach

    As always, you make it simple. I loved this (and so did my 10 month old). Thank you for your recipes!

    • Jeanine Donofrio

      I’m so glad you loved it!

  100. Leigh

    Love this recipe! This is my go-to for cooking spaghetti squash.

  101. Barb

    Thanks, loved the detailed walk through.

  102. Carolyn Farman

    Can you freeze the spaghetti noodles from this squash?

    • Jeanine Donofrio

      Hi Carolyn, it’s possible, but I think it might get watery once thawed. You might be able to press out the excess water in a strainer.

  103. Nadia from

    This is the best technique I have found for spaghetti squash. Thank you so much, I just made one and it was absolutely perfect. I definitely have been over cooking it all these years…

  104. Robert

    That was a very good succinct description of something that I have never tried and can’t wait to thank you for such a good description with the pics!

    • Robert

      Also I was wondering if beforehand in the oven as you bake them you might be able to use butter and brown sugar lightly and use that before you cook them otherwise?

  105. Cynthia Robinsin

    This is a GREAT post. I just shared it on a Fbk page that is for an Organic Vegetable Home Deliery group.

    Been buying from them now for a yr & 3 months… saves me a bundle cuz organics in my area are pricey. I also get vegetables & fruits that are just not made available.

    They now have a whole new grocery section to order from and offerings cover a wide range of organic foods.

    They also practice giving back in huge way!

    Love them!

  106. Amy Unholzer

    Trying this tonight for supper with our steaks.
    Thanks for the recipe and tips.

  107. Kris

    This was a great way to prep spaghetti squash. If you want longer, more uniform “spaghetti”, after cooking, cut across the width of the squash making approx 4 or 5 sections. Then, with a fork, pull the spaghetti strands out. Very quick, leaves squash skin very clean, and gives you nice results.

  108. Josephine Vierra

    Thank you for this great recipe for baked spaghetti squash.

  109. chris

    just wanted to mention that for some reason my squash took over an hour to cook. i set the oven at 400 … i have a thermometer in the oven & it said 400. after one hour squash was not done. needed another 10 to 15 minutes.

    • Jeanine Donofrio

      Hi Chris, squashes can vary in size which could vary the timing.

  110. Patty

    Am I just a weakling, or does anyone else have trouble cutting the squash to roast it? My knife is very sharp, but I feel like I need an axe to get through it.

    • Jeanine Donofrio

      Hi Patty, I often warm it for 10 minutes or so in the oven first, which makes it softer to cut through!

  111. Rose

    The squash is hard as a rock. How in the world do you cut it in half ?

    • Jeanine Donofrio

      Hi Rose, I often warm it for 10 minutes or so in the oven first, which makes it softer to cut through. Hope that helps!

  112. Mike Turner

    It would be helpful to advise that it is very difficult to cut if it isn’t softened a little first. How long do you soften it. Too dangerous to cut hard. Thanks

    • Jeanine Donofrio

      Hi Mike, you can soften it for a few minutes in the oven (or in the microwave) to make cutting it a little easier.

  113. Elisa Delaney

    Tried this yonight! Absolutely perfect &! So fluffy and delicious! Added a touch of garlic powder & extra freshly cracked pepper – wonderful!

  114. Janet

    Thanks for posting. Easy and simple, healthy side.

  115. Dani

    Just right, every time!!

  116. Cat

    Tried this method today. It worked great! At 1st I was afraid it came out under done but when I added my chicken parm it was perfect. My guys give 2 👍

  117. Meena

    Making this right now! Can’t wait to see how my spaghetti squash turns out!

  118. jingle

    It’s perfect but don’t even try this if you don’t have good very study knives and you have an older squash. Mine was as hard as a butternut and there was no way I could have gotten a fork in it like the picture.

    • Jeanine Donofrio

      next time if your squash is very hard, you can try warming it whole in the oven for a few minutes to soften.

  119. Brenda Osgood

    Thank you for just being here..

  120. Alison Hale

    Very nicely said your mind is as beautiful as your photography Keep up the beautiful work! I love it, Thankyou for sharing.

  121. Dimitrios Koul

    Just wanted to say a big thank you for this recipe. I had the exact same problem with it coming out mushy, and your advice was perfect.

  122. Tara

    You’ll get longer strands, more like spaghetti, if you cut it crosswise.

  123. Marilyn

    I’m making spaghetti squash right now. After baking and shredding, I put on pizza toppings and broil to melt and brown cheese.

  124. Jessica

    Thanks for sharing, I appreciate how your blog just goes right to the recipe itself and doesn’t have a long drawn out story to scroll through, it makes me way more likely to remember your site!

  125. Régine

    I never liked spaghetti squash (the spaghetti word), but now I do: the crunchiness, the mild taste that gets magically transformed with a bit of salt and good pepper (I used a fragrant variety from Madagascar). some simple greens tossed into it, pumpkin seeds and pumpkin oil. I used someone’s comments, and fluffed the halves horizontally. Wow! Thank you for the inspiration.

  126. Jackie

    Terrific instructions…..I, too, prefer al dente. Came out perfect.

  127. Marti

    Thanks for the walk through and tips. I’m cooking it for the first time tonight and will top with a garlic-y clam sauce. Can’t wait!

  128. Kara

    Simple and easy and yummy!

  129. Brenda Thomas

    This tutorial recipe was a GAME CHANGER!!! I prepared my spaghetti squash on Tuesday according to the recipe and it DID NOT disappoint. Even my daughter, who has witnessed my epic tries and fails with spaghetti squash was so proud of me ! Thank you!

    • Jeanine Donofrio

      Hi Brenda, I’m so glad you had spaghetti squash success!

  130. Kate

    Wow. I have been making spaghetti squash for years and have wanted it to be less soggy!!! This is great!!

  131. Michelle Capra

    Spaghetti squash can easily be cooked in the microwave. Simply pierce the skin with a sharp knife several times so it can vent. Cook time takes 12_15 minutes.
    Cut length wise and Scoop the seeds out

  132. Lauren R.

    Perfect every time!

  133. Jesse Strittman

    I enjoyed looking and reading your recipe on Spaghetti Squash. I have never had the pleasure of eating this dish but after reading your instructions, it seems pretty simply.
    My question is; do you eat the the squash Spaghetti from within the squash Ott do you plate it? Thank you for your answer!

    • Jeanine Donofrio

      Hi Jesse – you can eat it either way! The halves can be used as bowls (I don’t typically eat the skin), or you can scoop it out and put it in a separate plate or bowl.

  134. Kevin

    “The time will vary depending on the size of your squash.”

    Can you tell us how it will vary? Do I use a smaller pan? I’ve got a small squash, 4-1/2 inches in diameter. I’m using an 8 x 8 inch pan. Do I reduce the cooking time from 40 mins to 20 minutes? Thanks.

    • Jeanine Donofrio

      Hi Kevin, you can use a baking sheet for any sized squash, that won’t matter. Smaller squashes will cook in less time, larger squashes might take more time. It’s done when a fork easily pierces through.

  135. Haydee

    My favorite way is Spaghettie squash cake, delicios

  136. Mady Shany

    Thank you, I love your recipes.

  137. Michelle Carr

    I have used your recipe to cook spagetti squash before..looked it back up since it has been great.

  138. Jeff Willis

    Great addition to our Whole 30 diet! Used my Wife’s tomato basil black olive red sauce with sausage and bacon. I had forgotten to poke the outside until toward the end. However, we’re off wheat for 22 more days— so all of our favorite Italian dishes (next scallops with capers) are making this “diet” an enjoyable part of our lives! Thank you.

  139. Jayda Otero

    When I saw this recipe I cold not resist. although for me I think it is better if you do not put the holes in it with the fork. It is still delious anyway.

  140. Tori

    Great how-to for a first time squash eater! Even my picky boyfriend liked it 🙂

    • Jeanine Donofrio

      I’m so glad you both loved it!

  141. Elaine

    Delicious! Thanks for a great recipe. Sorry, I forgot to take a photo. It was a nice quick dinner, especially since I used jarred sauce (oh the shame). Not really, I always keep some on hand if we run out of homemade. Used a Publix Vodka sauce & added a 1/2lb of ground beef, cooked with 1 Clove of garlic & a small shallot roughly chopped.

  142. Alychia Moore

    Great tips!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.