How to Cook Spaghetti Squash (The Best Way) Recipe
Learn the best way to cook spaghetti squash with this simple roasting method that yields perfectly tender, flavorful strands. This guide also covers alternative cooking methods so you can choose the one that best suits your time and texture preferences.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Ingredients
- 1 large spaghetti squash
- 1–2 teaspoons olive oil
- Sea salt, to taste
- Black pepper, to taste
Instructions
- Preheat the oven: Set your oven to 400°F (204°C) to prepare for roasting the spaghetti squash.
- Prepare the squash: Slice off the ends of the squash, then cut it widthwise into 1½-inch thick rings, making sure all slices are roughly the same size for even cooking.
- Remove the seeds: Use a spoon, preferably a grapefruit spoon, to scoop out all the seeds from each ring thoroughly.
- Oil and season: Place the squash rings on a rimmed baking sheet and use your hands to coat each ring evenly with olive oil. Sprinkle sea salt and black pepper to taste.
- Roast the squash: Bake in the preheated oven for 30-40 minutes, flipping the rings halfway through at about 15 minutes to ensure even roasting.
- Cool and shred: Allow the roasted squash to cool for approximately 15 minutes. Then, peel away the skin and use a fork to separate the flesh into long spaghetti-like strands.
Notes
- Roast Whole: For minimal prep, prick holes in the whole squash and bake at 375°F (190°C) for 1 hour 20 minutes, flipping once. This steams the squash, resulting in more watery strands.
- Cut Lengthwise and Roast: Best for serving in squash boats, cut squash lengthwise, season, and bake cut side down at 400°F (204°C) for 45 minutes. Produces shorter, slightly wet strands.
- Microwave: Slice squash, remove seeds, place cut side down in water-filled dish, and microwave for 10-12 minutes. Quick but yields watery, less flavorful strands.
- Instant Pot: For faster cooking, use an Instant Pot to steam the squash; visit the linked post for detailed instructions.
Nutrition
- Serving Size: 1 cup cooked spaghetti squash
- Calories: 42
- Sugar: 3.9 g
- Sodium: 5 mg
- Fat: 0.3 g
- Saturated Fat: 0.05 g
- Unsaturated Fat: 0.25 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2.2 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: spaghetti squash, how to cook spaghetti squash, roasted spaghetti squash, healthy side dish, gluten free side
