How to Cook Spaghetti Squash

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Prep Time
5 mins
Cook Time
50 mins
Total Time
55 mins

Tender oven roasted Spaghetti Squash is the ultimate gluten-free pasta alternative! It’s super easy to make and cook, plus it tastes amazing with all your favorite pasta toppings.

Easy Baked Spaghetti Squash

Just like its name suggests, spaghetti squash is a simple pasta replacement for those on a gluten-free, grain-free, keto or paleo diet. This famous winter squash is high in fiber and nutrients but low in carbs and calories! It cooks exactly like noodles and tastes great with the same pasta toppings you know and love.

You can cook spaghetti squash in a few different ways, but roasting is definitely my method of choice. It produces perfectly tender noodles that aren’t too soft or mushy. And you can’t beat how easy it is to do!

Does Spaghetti Squash Taste Like Pasta?

One of my favorite things about spaghetti squash pasta is that it actually brings its own unique flavor to the table. It’s savory, lightly sweet, nutty and all-around irresistible. Even if you’re not on a special diet, these veggie-based noodles will steal your heart through your taste buds. You simply have to try them!

What You’ll Need

It only takes a couple of ingredients to turn a fresh spaghetti squash into a steaming pile of smooth veggie noodles. Here they are!

  • Spaghetti Squash: It should weigh 3-5 pounds.
  • Olive Oil: To brush on the seasonings.
  • Salt & Pepper: Added to taste.

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A raw spaghetti squash on a granite countertop beside a baby blue kitchen towel

How to Make Spaghetti Squash

You don’t need a spiralizer or any other special tools to make this easy gluten-free pasta. Just a baking sheet and a fork!

Heat Oven: Preheat the oven to 375ºF.

Cut Squash & Remove Seeds: Cut the spaghetti squash in half (lengthwise) with a sharp knife. Scoop out the inside seeds and discard them.

Season: Use a brush to lightly season the squash flesh with olive oil, then sprinkle it with salt and pepper.

Roast: Place the squash on a baking sheet, flesh-side down, and roast it for 45-50 minutes, or until the flesh is easily punctured with a fork.

Let Cool Slightly: Remove your squash from the oven and let it sit until it’s cool enough to handle, about 3-4 minutes.

Form Noodles: Scrape the inside of the squash gently with a fork to create “noodles.” If the noodles are clumping together, separate them with a hand.

A halved spaghetti squash on a rimmed baking sheet lined with a piece of parchment paper

Enjoy! Place the noodles in a serving bowl, add your desired toppings and serve.

Tips for Success

I have a few extra tips to look over before you prepare your spaghetti squash pasta. You’re gonna knock these noodles out of the park!

  • Season to Taste: I don’t have a set amount of salt and pepper to use for this recipe. Everyone’s preferences are different, so I always recommend seasoning to taste!
  • Line the Baking Sheet: Even though the spaghetti squash is oiled up, sticking can still happen. In order to prevent this, line your baking sheet with a piece of parchment paper.
  • Cook Flesh Side Down: Don’t forget to place your squash on the baking sheet flesh-side down. This prevents overcooking.
  • Let Cool, But Not Too Much: Once your squash is roasted to perfection, you’ll need to let it rest until it’s just cool enough to handle. Be careful not to cool it down too much, or the noodles won’t form so effortlessly.
  • Separate Clumping Noodles: As you’re scraping out the spaghetti noodles, go through and separate them with your hands as needed. You can add a tiny bit more oil to help them separate, if desired.
Cooked spaghetti squash on a lined baking sheet with a metal fork

Serving Suggestions

Need some fail-proof pasta recipes to try these noodles out on? The following dishes will get you hooked!

  • Pair with Herbs & Parmesan: Sometimes, a few simple seasonings and some shredded cheese are all you need to take your veggie noodles to the next level. Make tonight’s dinner one to remember with this flavorful Parmesan Herb Spaghetti Squash Pasta!
  • Serve with Bolognese Sauce: My easy Bolognese Sauce is full of tender veggies, hearty meats and mouthwatering flavors. It was literally made to be served with spaghetti squash pasta! Once you pour it over these roasted veggie noodles and take a bite, you’ll be in spaghetti heaven.
  • Make Stuffed Spaghetti Squash: Not in the mood to clean any dishes? You can serve your noodles right inside the skin of the squash along with your favorite toppings. Might I suggest making Supreme Pizza Stuffed Spaghetti Squash or Cheesy Chicken Alfredo Stuffed Spaghetti Squash. I’m drooling already!

How to Store and Reheat Leftovers

Spaghetti squash pasta keeps in the fridge for up to a week, if stored properly. Once cooled, refrigerate it in an airtight container.

I usually reheat my spaghetti squash noodles in the microwave. Cook individual servings for 20 second intervals, stirring between each one, until the pasta is warmed through. Reduce the cook time accordingly as the noodles near your desired temperature.

Can I Freeze Cooked Spaghetti Squash?

Yes – to freeze your noodles, place them in a resealable bag with all the air squeezed out. They’ll stay good for up to 6 months! Thaw them out in the fridge overnight before reheating and serving.

Cooked spaghetti squash on a lined baking sheet with a metal fork

How to Cook Spaghetti Squash

  • Author: Krista
  • prep_time Prep Time: 5 minutes
  • cook_time Cook Time: 50 minutes
  • total_time Total Time: 55 minutes
  • yield Yield: 6 1x
  • category Category: Side Dish
  • method Method: Oven
  • cuisine Cuisine: American


Tender oven roasted Spaghetti Squash is the ultimate gluten-free pasta alternative! It’s super easy to make and cook, plus it tastes amazing with all your favorite pasta toppings.



  • 35 lb. spaghetti squash
  • 34 tablespoons of olive oil
  • salt & pepper


  1. Preheat oven to 375ºF.
  2. Next, cut spaghetti squash in half lengthwise with a sharp knife.
  3. Scoop out the inside seeds and throw away.
  4. Use a brush to lightly season the squash flesh with olive oil and sprinkle with salt & pepper.
  5. Place squash on a baking sheet flesh side down and roast for 45-50 minutes, or until flesh is easily punctured with a fork.
  6. Remove from oven and let sit until the squash is cool enough to handle, about 3-4 minutes.
  7. With a fork scrap the inside of the squash gently to create noodles, if “noodles” are clumping together separate with a hand. Place in a serving bowl.


Keywords: how to cook spaghetti squash, baked spaghetti squash, spaghetti squash in oven

More Gluten-Free Pasta Recipes

Want to experiment with more veggie noodles? The recipes below will make all your gluten-free dreams come true!

A collage of two images of spaghetti squash pasta with the photo on the bottom featuring sauce



Hey There

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26 Responses
  1. Mike Luque

    Hi Krista!
    Like many of your readers, I’ve known about spaghetti squash and thought about making it as a pasta substitute but never have. I’ve been getting more into gourds (along with root vegetables) so I think the time is RIPE for a really good recipe using spaghetti squash. Thanks for the cooking instructions.

    1. Krista @ Joyful Healthy Eats

      I’ve been loving root vegetables too, especially beets! I eat them in my salad all the time, so yummy.

      The time is totally ripe for you to try it, I’m positive you will love it. Plus if you get a big enough squash it might last you the whole week like you normally do. 🙂

  2. DesignedByBH

    I LOVE spaghetti squash! Ruby Tuesday actually serves it as an entree (at least they used to), but I’ve made it at home, too. I need to make it again…thanks for the reminder!!! (And for sharing on the DBB last week!)

    – Brooke –

    1. Krista @ Joyful Healthy Eats

      Ok, totally didnt know that about Ruby Tuesday, thats awesome! You so need to make it again, its pretty easy, just throw it in the oven and wait, then serve. Love that. 🙂 Thanks for stopping by Brooke, have a great rest of the day!

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