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hand holding half a cooked spaghetti squash and scooping out the insides with a fork
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5 from 1 vote

How to Cook Spaghetti Squash

Showing you how to cook spaghetti squash the EASY way! 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.
Prep Time2 mins
Cook Time1 hr
Cooling Time15 mins
Total Time1 hr 2 mins
Course: Dinner
Cuisine: American
Diet: Gluten Free, Low Fat, Vegan, Vegetarian
Servings: 4 servings
Calories: 74kcal

Equipment

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.
    poking spaghetti squash with 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.
    roasted spaghetti squash
  • Cool- Carefully slice the squash in half, then allow to cool for 10-15 minutes.
    cooked spaghetti squash cut in half
  • 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.
    hand holding half a cooked spaghetti squash and scooping out the insides with a fork

Video

Notes

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:
  1. undercooking it slightly
  2. re-heating in a pan so the moisture evaporates

Nutrition

Serving: 0.25spaghetti squash | Calories: 74kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 41mg | Potassium: 260mg | Fiber: 3g | Sugar: 6g | Vitamin A: 290IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 0.8mg