My favorite way to cook spaghetti squash is roasted in the oven. Follow this easy recipe to learn how!
Roasted Spaghetti Squash
Spaghetti squash is so healthy and versatile. One of the best and tastiest ways to prepare it is roasted in the oven. 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.
Is Spaghetti Squash Healthy?
Spaghetti squash is considered a nutrient-dense food, which means it’s low in calories but high in vitamins and minerals. In particular, spaghetti squash is a good source of fiber, vitamin C, manganese, and vitamin B6.
How To Cut Spaghetti Squash
The trickiest part for many people who want to make spaghetti squash is cutting it. To make this easier, you can microwave it 2 to 3 minutes before cutting. This will make it easier to cut.
How to Cook Spaghetti Squash
Roasting spaghetti squash is my preferred method, but you can also cook it in the microwave or slow cooker.
- Roast it in the oven: Cut the squash in half and roast it on a sheet pan 350F for about 1 hour until the skin gives easily when pressed.
- Microwave Method: For a quicker way to make spaghetti squash, you can do it in the microwave. Prick the outside of the squash 8 to 10 times then place in the microwave for 6 minutes on high. Turn and cook an additional 6 minutes, until the skin gives easily when pressed. Remove from the microwave and let it cool about 8 to 10 minutes (the inside will be very hot). Use a large knife to cut the squash in half horizontally, there should be no resistance. If there is, you may need to cook it a few more minutes. Remove the seeds and use a fork to scrape out the spaghetti-like strands of squash.
- Slow Cooker Method: Prick outside of squash 8 to 10 times and place in a slow cooker. Pour 1/2 cup water into the slow cooker and cook on Low 4 to 6 hours. Remove squash, let it cool, 15 minutes. Halve the squash lengthwise. Scoop seeds out and shred the flesh from the skin with a fork to make strands.
More spaghetti squash recipes:
- Turkey Taco Boats in Spaghetti Squash
- Spaghetti Squash Enchilada Boats
- Spaghetti Squash “Mac” and Cheese
- Beef and Mushroom Ragu with Spaghetti Squash
- Spaghetti Squash Lasagna Boats
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.
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! 🙂