How to Cook Spaghetti Squash Perfectly
- PREP 5min
- COOK 50min
- TOTAL 55min
How to cook spaghetti squash in the oven. This is my favorite way to cook spaghetti squash, but if you are short on time, I’ve also included the method for cooking it in the microwave (let’s be honest, we all need a shortcut every once in a while).
You Will Need
1 medium spaghetti squash, about 2 ½ to 3 pounds
1 tablespoon olive oil or melted butter
Salt and fresh ground black pepper
Fresh herbs, optional, rosemary, thyme, sage, and mint are excellent
Directions
Preheat the oven to 375°F (190°C) and line a rimmed baking sheet (or large baking dish) with parchment paper.
Use a heavy chef’s knife to cut the spaghetti squash in half lengthwise. Pierce the knife into the middle of the squash and cut it from stem to end, but don’t try to cut through the stem (it’s too tough). Remove the knife, then pull the two halves apart.
Scoop out the seeds with a spoon and discard. Lightly drizzle the cut side of each squash half with olive oil (or butter), then season with salt and pepper.
Place the squash on the baking sheet with the cut side facing down. Sneak fresh herbs underneath the squash halves (optional).
Roast the spaghetti squash halves until they are soft and easily pierced with a knife, 40 to 50 minutes.
Flip the halves so that the cut-side is facing up and allow to cool for about 5 minutes. Run a fork through the flesh to separate the “spaghetti-like” strands/noodles and serve.
How to Microwave Spaghetti Squash
Place the squash halves cut side down in a microwave-safe baking dish. Pour about 1 inch of water into the dish.
Microwave on high for 5 minutes. Check if the squash is starting to soften. If needed, microwave for 2-minute bursts until a knife easily pierces the flesh.
Carefully flip the squash halves cut-side-up. Let them cool for about 5 minutes before gently scraping and separating the spaghetti-like strands using a fork.
Adam and Joanne's Tips
- Cutting the squash: The video shows you two ways to cut the squash. I highly recommend watching.
- Storing: Roasted spaghetti squash lasts 1 week in an airtight container in the fridge, or you can freeze it for six months. When freezing spaghetti squash, I like to divide it into individual portions. Thaw the squash overnight in the fridge before reheating.
- The nutrition facts provided below are estimates.