Showing you how to cook spaghetti squash the EASY way! Cooking it whole eliminates the need to cut into a tough, raw spaghetti squash. We share step by step directions for how to roast a whole spaghetti squash, tips on how to slice it, and recipes to make with this low carb veggie.
Just like Instant Pot spaghetti squash, we prefer to cook the whole squash in the oven. It makes prep so much easier, and eliminates the scary step of cutting into a wobbling, tough, raw spaghetti squash.
Spaghetti squash (while delicious to eat) can be a hassle to cook if you aren't aware of this easy method! When overcooked it can end up soggy and mushy, and attempting to cut it open raw can be quite dangerous and difficult.
Cooking spaghetti squash whole is the EASIEST way to do it, and you'll end up with perfectly cooked spaghetti squash noodles that are tender and have the perfect amount of bite. Best of all, it can be used up in many different recipes!
Reasons You'll Love This Recipe
- your spaghetti squash noodles end up perfectly cooked, and if you cut it the right way, you'll get nice, long noodles!
- you don't need to cut into the raw squash (which is really hard to do!)
- it is easy to cut & scoop once it has cooled slightly
Recipe Video
Watch the video below to see how to cook this recipe! You can find more of my recipe videos on my YouTube channel.
Step by Step directions
Prepare
Heat oven to 350°F. Place spaghetti squash on a baking sheet and poke with a paring knife.
Roast
Roast spaghetti squash whole until a paring knife sinks in easily. Around 60 minutes for a 2 lb squash and 90 minutes for a 3 lb squash.
Cool
Cool for 15 minutes, then slice the squash in half across the middle.
Tip - Because the 'noodles' wrap around the inside of the squash, if you cut it into two 'boats', you are cutting the strands in half, and you'll just get short noodles. Cutting in the middle will give you nice, long noodles.
Scoop
Carefully scoop seeds out (let the squash cool at least 10 minutes before doing so), then use a fork to gently pull the noodles from around the spaghetti squash.
Enjoy immediately, or store in an air-tight container in the fridge for up to 4 days!
FAQ
This is going to depend on the size of your spaghetti squash. The average spaghetti squash from the grocery store seems to be just over 2 lbs and they take just over an hour to cook.
Use a paring knife and sink it into the top of the squash. If you feel resistance, it is not ready. If it sinks in easily, it is ready to come out.
Uncooked spaghetti squash can be stored in a cool dry place for many months. Once cooked, spaghetti squash can keep in the fridge for up to 4 days. If you are adding a sauce, it can make the spaghetti squash noodles watery, which reduces their lifespan. Keeping sauce & noodles separate until you are ready to serve is a good idea!
Storage
- Fridge - let cool completely, then store in an air tight container in the fridge for up to 4 days!
- Freezer - spaghetti squash definitely softens and leaks some liquid after thawing so if you are going to freeze, we recommend:
- undercooking it slightly
- re-heating in a pan so the moisture evaporates
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
How to Cook Spaghetti Squash
Ingredients
- 1 spaghetti squash 2-3 lbs
Instructions
- Prepare- Heat oven to 350°F. Place spaghetti squash on a baking sheet and poke with a paring knife.
- Roast- Roast spaghetti squash whole until a paring knife sinks in easily. Around 60 minutes for a 2 lb squash and 90 minutes for a 3 lb squash.
- Cool- Carefully slice the squash in half, then allow to cool for 10-15 minutes.
- Scoop- Carefully scoop seeds out, then use a fork to gently pull the noodles from around the spaghetti squash.Enjoy immediately, or store in an air tight container in the fridge for up to 4 days.
Tips:
- Fridge - let cool completely, then store in an air tight container in the fridge for up to 4 days!
- Freezer - spaghetti squash definitely softens and leaks some liquid after thawing so if you are going to freeze, we recommend:
- undercooking it slightly
- re-heating in a pan so the moisture evaporates
Video
Nutrition Information
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