Wondering how to cook spaghetti squash? Roasted spaghetti squash is quick, easy, and comes out perfect every time! But you can also make it in the microwave or slow cooker. All three methods included below!
The Best Ways to Cook Spaghetti Squash
Spaghetti squash is so versatile. It’s one of my favorite dishes to prepare and I think it’s highly underrated! There are just so many ways to use it and it’s super easy to prepare.
One of the best and tastiest ways to prepare it is roasted in the oven. This is my personal favorite! However, you can also prepare it in the microwave or the slow cooker. All three options work great, so it’s just a matter of how much time you have!
To eat, you can simply enjoy it drizzled with olive oil, salt and pepper or treat it like a pasta alternative and serve it topped your favorite bolognese sauce, Slow Cooker Beef Ragu or marinara sauce. I also love it in this cheesy baked Spaghetti Squash “Mac” and Cheese and this Spaghetti Squash Lasagna.
Why You’ll Love Spaghetti Squash
This has quickly become one of my favorite “veggie” sides (despite technically being a fruit).
- Super versatile. This winter squash can be used in so many ways. It’s most commonly known for being a pasta replacement but it makes a lovely side dish or entree on its own too.
- 3 ways to cook it. Roasted it, microwave it and even make it in the slow cooker.
- Healthy. Spaghetti squash is a low-calorie food with a high fiber content which makes it filling.
- Naturally Gluten-Free
How Do You Pick a Good Spaghetti Squash?
When choosing the best spaghetti squash, look for the following things:
- Firm skin with no soft spots
- Golden yellow color
- No cracks on the outside
- Firm and dry stem
How To Cut Spaghetti Squash
The trickiest part for many people who want to make spaghetti squash is cutting it. Here there are a few tips and tricks.
- Microwave first. To make it softer and easier to cut, microwave it for 2 to 3 minutes first.
- Cut off the ends with a sharp knife. The top and bottom ends with the stem at the hardest part to cut off. You can slice them off first to make it easier.
- Slice lengthwise. For this recipe, you’ll want to slice along the length of the squash, from top to bottom. Place the squash horizontally on a cutting board, holding firmly, and slice from one end to the other.
How to Cook Spaghetti Squash (3 Ways)
Roasting is my preferred method, but you can also cook it in the microwave or slow cooker.
In the oven
Roasted spaghetti squash is my favorite way to cook this squash. It turns out perfect every time!
- Prepare. Cut the squash in half according to the directions above. Scoop out the seeds and fibers then sprinkle with salt and pepper.
- Roast. Place the squash, cut side up, on a baking sheet. Bake at 350F for an hour.
- Scrape. Let the squash cool for about 10 minutes then scrape the flesh with a fork to create spaghetti squash strands.
In the microwave
If you need spaghetti squash in a pinch, the microwave is a great option.
- Poke the skin. Prick the outside of the squash 8 to 10 times with a sharp knife.
- Microwave. Microwave for 6 minutes on high, then turn and microwave for 6 additional minutes.
- Cool. Cool the squash for 8 to 10 minutes.
- Cut. Cut the squash horizontally. If there is any resistance, pop it back in the microwave for a few more minutes. Remove the seeds and scrape the flesh with a fork to create the spaghetti-like strands.
In the slow cooker
The slow cooker method is an easy set-it-and-forget-it way to make spaghetti squash:
- Prepare the squash. Prick the outside of the squash 8 to 10 times. Place in the slow cooker and add 1/2 cup water.
- Cook. Cook on low for 4 to 6 hours.
- Cool and shred. Let the squash cool for 15 minutes then cut in half lengthwise. Scoop the seeds out and shred the squash with a fork.
How Do You Know When Spaghetti Squash is Done?
You can tell when roasted spaghetti squash is done as when the skin gives easily under pressure and the flesh is tender.
For microwaved and slow cooker spaghetti squash, it’s almost the same. You should be able to easily pierce the skin with a fork and when cutting the squash, there should be no resistance. If there is, you can microwave it for a few more minutes.
Ways to Use Spaghetti Squash
One reason I love roasted spaghetti squash so much is that there are so many different ways to use it. It can be lightly seasoned and served as a side dish, used as a vegetable “noodle” for a low-carb option, or even served as the main entree. Here are a few of my favorite ways to use it:
- Topped with tomato sauce or marinara sauce for a quick & easy “pasta” dinner
- Topped with other ingredients to make “boats” – like my turkey taco spaghetti squash boats, enchilada spaghetti squash boats, and spaghetti squash lasagna boats
- As a low-carb mac and cheese
- In the Instant Pot with a beef and mushroom ragu
- Seasoned with butter and garlic as a side dish
Proper Storage
- Fridge. Roasted spaghetti squash will last for 4 to 5 days in an airtight container in the fridge.
- Freezer. This also freezes well. Cool completely then transfer to freezer storage bags. I like to divide it up by how much my family will eat in one meal. Be sure to squeeze as much air as possible out of the bag. Thaw in the fridge.
- Reheat. The microwave is the easiest way to reheat leftovers, though you can also warm them up on the stovetop.
More Spaghetti Squash Recipes
Roasted Spaghetti Squash
Ingredients
- 1 large ripe spaghetti squash
- salt and fresh pepper, to taste
Instructions
- Preheat oven to 350°F.
- Cut the squash in half lengthwise, scoop out the seeds and fibers with a spoon.
- Place on a baking sheet, cut side up and sprinkle with salt and pepper.
- Bake at 350° about 1 hour or until the skin gives easily under pressure and the inside is tender. Remove from oven and let it cool 10 minutes.
- Using a fork, scrape out the squash flesh a little at a time. It will separate into spaghetti-like strands.
- Place in a serving dish and serve hot.
Last Step:
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Not bad ! Just a little seasoning and it’s pretty good.
This is my go-to baked spaghetti squash method. Perfect every time.
Delicious!😊
Yum! This was delicious. My family loved this, especially my 11 yo.
I’m totally making this tonight!
I do want to say that I don’t like your definition of “nutrient dense”…I don’t think it has to be low calorie. Egg yolks and beef liver are super nutrient dense but not low calorie.
THANK YOU!! You have given me back spaghetti squash! I have tried for years to make spaghetti squash that was not a wet mess. I never microwave or instant pot, just oven roast and still wet, wet, wet and even worse, no strands. Yours is the only recipe I have come across to say roast cut side up. UP? That’s heresy….it must be cut side down to allow the moisture to drain out. Silly me. Up actually roasted the squash, allowed evaporation (not trapping in the steam) and oh dear Lord, the strands….the beautiful strands!! Admittedly, it took longer than 60 minutes but so worth every second! Did I say thank you?
You’re welcome! 🙂
I tried the microwave method today. Gave it a few extra pierces for God measure. Did six minutes, turned it and did six more. At least, I tried the second six min., but it exploded about three and a half minutes in. Naturally, I stopped the cooking at that point.😂
My microwave is an 1100 watt. Idk if that affected it. 🤷🏻♀️
You really have to stab it deep enough to prevent this
The trick for microwaving spaghetti squash is to microwave your squash just long enough to be able to cut it in two length wise, remove the seeds in the center and to put the two pieces back together, in a microwave dish that holds it and then you microwave it for the rest of the cooking.
This was my first time making/eating spaghetti squash. The recipe was simple and delicious! I had to poke the skin and microwave for 5 minutes first because otherwise I couldn’t cut through the squash to cut it in half. Then I roasted it per the recipe. It totally hit the spot, topped with turkey tomato basil meat sauce!
Thank you for sharing. It looks so yummy.
I love squash and beets and coconut actually most fruits and vegetables. I just don’t know how to prepare somethings for my family.
I don’t know if my Instant Pot is old but my spaghetti squash was undercooked. The sauce was terrific so I just finished the squash in the oven.
This is Fantastic and so easy! How long will it keep in the fridge?
Good recipe, I bake with cut side down though, not sure it makes a difference. I think spaghetti squash vary, sometimes they are nice and dry, and sometimes they are more watery and don’t strand very well. I have had both happen when I cook them the same way each time.
I do it both ways, I don’t know if there’s much of a difference.
Oh I haven’t had any ideas about spaghetti squash till I saw your post. Will try it soon. Many thanks.
Such an easy side dish for dinner, the color looks great, I haven’t cooked squash even tried it, but I will give it a try. Thanks.
I love it with carmelized onions !
Yum!
Making it tonight can’t wait to try it!
Is squash the same vegetable as pumpkin?
It’s in the same family, I believe, (the skin, flesh, and then string/seedy part) but spaghetti squash doesn’t taste anything like a pumpkin.
Try it with spirilized zucchini (stir fry with garlic)Sooo delicious!Helps me stay on my low carb lifestyle as diabetic, it is
Crucial! ????
I want to eat this for dinner tonight and tomorrow so would you suggest baking the whole thing tonight and refrigerating it or just refrigerate the other half tomorrow?
Sure
Prior to baking I cut the squash in 1/2 lengthwise and scrape out seeds then drizzle w/olive oil and season w/salt & pepper. Once it has finished baking & cooled slightly, I scrape the flesh into long strands w/a fork. For further flavor I melt 4 tbsp. of unsalted butter over medium high heat & cook until it turns brown and just begins to smoke about 3 to 4 minutes. Remove from heat and stir in a pinch of freshly grated nutmeg. Drizzle warm butter over squash and then sprinkle w/parmesan cheese. Delicious!! Squash cuts easier if you first cut off both ends, then stand on one of the ends, then cut thru the squash lengthwise with ease. Hope this helps
I have had the same experience as above. The only thing I can think I did differently is I did not season it with salt beforehand, and I think salt absorbs liquid. I am going to try again tonight.
I have roasted SS in the oven in the past but it came out so watery/mushy. Is that how it is supposed to be? Thanks.
For easier cutting, poke holes in the squash and stick it in the microwave for about 10 minutes. It softens easily and easy to cut.
This seems like a great idea but honestly I'm a little nervous to try it – does it taste like normal squash or does it have the taste of spaghetti (wouldn't that be nice!)?
Tastes like squash
My son thinks it is better than pasta.
That’s awesome!
This is my ABSOLUTE favorite dinner! I'm making it tonight with the "3 bean turkey chili" as the sauce!!!
At a guess, I'd think the crunchy squash got cooked a bit too long. Ovens vary. Check it every so often, and take it out when it's soft and separates easily.
mine was a tad bit crunchy but it filled me up… i added 1 cup of canned chili on top.. chili was 4 pts…and im stuffed!!
Just roasted mine in microwave use potatoe button for 15 minutes and let it stand there another 5. Never had it and it was yummi. Made my own turkey pasta sauce. Never going to real spaghetti again. All I have to say yummmmiiii.
Is the texture supposed to be a little like undercooked pasta?
Roasted my first spaghetti squash this weekend and tossed it with sauted shallots, garlic, olive oil, salt, pepper, basil and grated parmesan. Yum! Who knew veggies could taste so good!
is it supposed to be crunchy? Mine has been cooking for 70 mins now (checked at 60) and still seemed crunchy…
This was delicious! For some reason I didn't realize quite how simple it was to roast the squash. Delicious!
I have made the spaghetti squash several times for my family. So that we don't go on carb overload when eatting just pasta for dinner I cut a spaghetti squash in half, scoop out seeds and fibers then cook face down with a tiny bit of water in a covered baking dish in the microwave for about 25 minutes. I usually have spaghetti noodles cooking in water and after the squash is done I scrape the squash out with a fork and add to my pasta water before draining. After I drain the water out of pasta/squash mixture I add spaghetti/marinara sauce. Super simple….my really picky toddler even liked it.
Amazing! Served with your Crock Pot Bolognese Sauce and I was amazed at how fast it disappeared! My family ate all the squash and left half the pasta! lol
Thanks, Gina.
~Christine R.
A good friend of mine who raves about spaghetti squash, made it for me yesterday! WOW. It is really good; hardly tell it isn't spaghetti and it's filling and nutritious. A no brainer for me! She added jarred Rao's homemade marinara sauce. I will definitely be adding it to my weekly menu.
Yumminess! I love Spaghetti squash!
Ate it for the first time last night. It's amazing and will be added to the menu regularly from now on! Awesome taste!
I have always loved traditional spaghetti – husband nope, not having it. I used to beg to have it once a year around my birthday. Last summer, I heard about substituting the squash for the pasta – and it is a once a week favorite. I also, saute up some zucchini, onions and sometimes mushrooms and throw that one top of the squash before I had the sauce. Low cal, very filling. Its a hit at our house!!
Spaghetti squash has saved my life! I am on a no wheat diet and love pasta — this is the most filling and yummy substitute and SO easy to make — try it with pesto or sriracha sauce — the possibilities are endless and yes, try the microwaving first before roasting, makes it easier! Oh, and it's great in soups! It is DA BOMB!
I didnt know these were so hard to cut into! Good thing dave was home to cut into it for me! Its in the oven now & I'm excited! Will let you know if the kids ate it!
Pierce it first with a big fork or knife and pop it in the microwave for about 10 minutes for easier cutting.
I'm curious as to why this is 1 pt.plus In my WW book it says 0 pts. plus. It is classified as a vegetable.
Thanks.
I am planning my meals for the week and really want to make this for another recipe on your site. How far ahead can I make it? Will it store in the fridge for 2 days? I want to make it tonight, Sunday, because I have time and use it on Tuesday for dinner.
I'm confused as to why spaghetti squash with salt and pepper would be 1 point. I just looked it up on etools and it says spaghetti squash is 0?
We used this method to roast our spaghetti squash for your Spaghetti Squash Lasagna recipe last night. We are new to spaghetti squash and so had to taste a little on its own before using it in the recipe. We both loved it! I will definitely be fixing this as a side dish on a regular basis. It is perfect with just salt & pepper!
Hi Gina, love your recipes! 2 questions, any tips for picking a good spaghetti squash from the store. Sometimes they are so sweet and tasty and other times they have no taste at all, and every once in a while they are bitter. I can't seem to figure it out. 2nd question, why is this recipe 1 point? On ww pointsplus spaghetti squash is 0. Thanks!
I was wondering about the point? I thought it would be zero? I KNOW…ONE POINT…but every one counts, right?
I cooked mine on 350 for an hour and 20 minutes and it seemed done (the skin easily peeled away and I was able to shred with a fork easily), but the texture was crispy…. any idea why?? – Katherine
I double checked on my PointsPlus tracker and spaghetti squash doesn't have any points at all! Yay!
Your basil sauce idea has me very excited! I can't wait to make it!
I make spaghetti squash all the time ~ you do need to cut in half until it's done baking. Before placing in oven (small ones fit in toaster oven), prick all over. It's done when it gives when touches. When done baking, carefully cut in half and let cool a good 5-10 minutes (it is hot!). Or if you're impatient like me, use a few paper towels to hold while you scoop out first the seeds and top strands,
I've filled a baking dish:
* covered with pasta sauce sprinkled with parmesan or mozzarella. (I like to add chopped spinach to my sauce)
* I Can't believe it's not butter spray or low-fat/cal spread. Parmesan.
* Love to add leftover roasted salmon flakes to the above (butter/parm).
* I've used it as my "pasta layer" in lasagna in a loaf pan ~ turned out really yummy.
* I frequently roast a whole garlic bulb (cut off top, drizzle with olive oil). Add some of the smushed garlic to the butter/Parmesan topping.
NOTE: it will be HOT.
I like spaghetti squash a bit dryer, so I always put it on a sprayed sheet of parchment paper – cut side down and then bake it. Turns out beautifully.
Do you cover or uncover the squash when baking?
@Sherri, the spaghetti squashes I buy have instructions on the label that say to microwave for 2-3 minutes per pound to soften the skin. I haven't tried it yet, but I'm going to. I hope it makes cutting easier! 🙂
How do you cut the squash in half? Is there an easy way? It seems so difficult to do for me and I have heard microwaving it a minute helps soften it. Do you have any suggestions?
I always microwave it, never tried baking. I poke the outer skin with a fork all over and microwave it. Cut in half, shred it with a fork and use butter spray and low fat Parmesan cheese. YUM!
No water is needed.
Hi Gina, I've always wondered how to make Spaghetti Squash. Is any water required in the pan while baking? Thanks
That sounds good, almost like a parmigian!
I have made this using the baked spaghetti squash topped with Marina sauce and low fat mozzarella cheese. It is still low in points (depending on how much cheese used) But a filling meal. I put the squash in a pie plate topped with the sauce and cheese and baked it for about 15 minutes in the oven at 350*
Mmm – your pictures look so yummy – I eat spaghetti squash pretty much on a nightly basis and cannot get enough!! I love it with sugar free ketchup: yum yum!
Mmmm, your blog is definitely making me hungry! Thanks for the healthy food inspiration!
I just found your blog and I must say, it is a Godsend. I started counting points again 3 days ago and have been struggling with foods that are healthy and satisfying. I am going to try this since I love pasta dishes. I added your blogs to the ones I am following!
I'm not sure. It is seasonal so maybe it's not available this time o year in Australia? I would ask in a specialty store out by you. If not, maybe you can purchase the seeds and grow it?
This is a n.american squash but people world wide have had much luck growing it in their area. You can order seeds thru most any seed company in u.s. or Canada. It’s very easy to grow. It’s super nutritious and tasty, and imagine your local farmers market next year when you show up with these to sell or barter with, you won’t be disappointed the flavour is great, my kids n grand kids won’t eat any other squash and if it’s not on the menu for a visit this Gramma is in trouble.
We live in Melbourne Australia, I have searched high and low for a spaghetti squash and no one has ever heard of it. Where can it be found? Does it have another name?
I love it! Super easy to make!
I made this last night, again my first time making a squash, it was so easy and very filling, i will be making this a lot more!!
It’s great with a little butter or olive oil, some chopped fresh herbs and some really good grated cheese like parmigiano reggiano. Or add some chopped plum tomatoes, fresh parsley, part skim mozzarella and a little parmigiano reggiano and have it for lunch.
Gina,
I just made this last night, too! I have a lot leftover. Any good ideas?
You can saute some onion and garlic and lean ground beef;add some canned tomatoes(your choice of seasoned varieties)and leftover over spaghetti squash and toss all together; season to taste Add some parm cheese Enjoy!
I made this tonight before you blogged! It’s my favorite dinner.