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.

A bowl of homemade spaghetti squash pasta with bolognese sauce poured on top

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.
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.

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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

Description

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.

Scale

Ingredients

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

Instructions

  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.

Notes

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

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Hey There

Krista
Hi! I'm the recipe developer and food photographer behind all these easy healthy recipes! I love food, Jesus, morning lattes, and am obsessed with fantasy football!

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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

      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

      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!

  3. Cindy Eikenberg

    Hi Kristake – this is fantastic and will help lots of people who might not know quite how to make this. Thank you so much for joining us and sharing at Best of the Weekend – pinned! Have a happy Tuesday and a great week!

    1. Krista

      Thanks Cindy! That is the hope, I knew that I had to search how to do it so I’m sure other people will too. 🙂 Thanks for throwing such a great party every week girl!

  4. Kelli @ healthierbytheweek

    As a physician I recommend spaghetti squash as a replacement to pasta to a lot of my patients. Most of them have never tried it. When they come back and tell me they have tried it they all seem to like it. I’ve made it with a lot of different recipes and all were very good.

    1. Krista

      It really is a hidden jewel and in my option tastier than pasta. You are so right, definitely lots of ways to make it and “spice it up”. Thanks so much for stopping by Kelli, p.s. so honored that a physician is commenting on this post!!!! 🙂

  5. Esther

    I LOVE spaghetti squash! It is so simple yet amazingly delicious! The first time I made it my husband was a bit skeptical but he ended up really enjoying it! I have never cooked it with a little oil like that before, usually upside down in a little water. I am going to have to try that 🙂

    1. Krista

      I know right! My husband was the same way, then he took a bite of it and was “ooohhh, this is pretty good. Has the whole sweet salty thing going on.”

      The olive oil is pretty good, next time I might just try serving it with a little butter and then fresh herbs. YUM! 🙂

  6. Kelly

    Yum, I love spaghetti squash and this tutorial is so helpful and awesome! The spaghetti squash looks so good and cooked to perfection! Keep up the good work girl, you are doing an awesome job with the Paleo fast so far:)

    1. Krista

      Thanks so much for all the encouragement girl! 🙂

      It was my first time with the spaghetti squash and I am loving every part of it. Totally gonna start making this in the place of pasta more often! YUM! How do you make yours?

  7. Gloria @ Simply Gloria

    I LOVE pasta… but I have got to try this! You always make dishes like this look so amazing and gorgeous… that it really inspires me to get out of my pasta comfort zone and do this!

    1. Krista

      I know me too Gloria, which I way I NEEDED to find something to eat in its place the past 2 weeks. This squash totally fit the bill, and we actually might be doing this from now on. Didn’t leave you feeling as full and stuffed as pasta does, its amazing the effect wheat has on our body! Get on the comfort zone and do it girl. Thanks so much for the all the encouraging comments, your so sweet and always make my day!

    1. Krista

      You definitely need to try it. This was my first time and I’m hooked on the flavor! 🙂 Hope it like it Eric! Thanks for stopping by.

    1. Krista

      Your welcome. You will love it, this totally satisfied Mike and I’s “pasta” craving. And to be honest, we actually liked it a little more, didn’t feel so heavy on our stomach. 🙂

    1. Krista

      I know right!? Love it. 🙂 Plus it totally does give that sweet salty taste if you sweet it with a meat marinara sauce, yum! Hope the fam likes it Emily!

  8. Becky

    I’ve never tried spaghetti squash but I keep seeing all these recipes using it. I’m going to have to try it one day soon! I’m pinning this to try out!

    1. Krista

      I was like you Becky, then this paleo diet forced me to try it and it won me over! So easy and absolutely delicious. Thanks for the pin. 🙂

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