How to Cook Spaghetti Squash in the Oven Recipe

Introduction

Spaghetti squash is a versatile, naturally gluten-free vegetable that makes a fantastic low-carb alternative to pasta. Baking it in the oven brings out its tender, slightly sweet strands, perfect for a healthy meal base or a simple side dish.

Ingredients

• 1 medium spaghetti squash (about 2 pounds)
• 1 teaspoon extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

Instructions

1. Step 1: Preheat the oven to 400°F. Line a large, rimmed baking sheet with parchment paper. Prepare a sturdy cutting board and a very sharp chef’s knife.
2. Step 2: Lay the squash horizontally on the cutting board. Trim off the stem and base ends to create flat surfaces on both ends.
3. Step 3: Stand the squash upright on one flat end. Carefully cut it in half lengthwise, from top to bottom.
4. Step 4: Scoop out the seeds and stringy pulp from each half. Discard the seeds or save them to roast later if you like.
5. Step 5: Drizzle 1/2 teaspoon olive oil on the cut side of each squash half. Sprinkle evenly with salt and pepper, then rub to coat the insides.
6. Step 6: Place the squash halves cut-side down on the prepared baking sheet. Avoid pressing to prevent holes.
7. Step 7: Bake for 35 to 40 minutes until the squash is fork-tender, lightly browned on the outside, and the skin yields slightly to gentle pressure. Larger squash may need up to 50 minutes—watch carefully to avoid sogginess.
8. Step 8: Remove from oven and flip the squash halves cut-side up.
9. Step 9: Use a fork to fluff the flesh, separating it into spaghetti-like strands. Serve with your favorite toppings or in recipes calling for baked spaghetti squash.

Tips & Variations

• For a richer flavor, add herbs like thyme or rosemary to the olive oil before rubbing it on the squash.
• Try topping the cooked squash with a sprinkle of parmesan or a dollop of marinara sauce for a simple, delicious meal.
• If your knife struggles to cut through the squash, microwave it for 3-4 minutes to soften slightly before slicing.

Storage

Store cooked spaghetti squash in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in the microwave or sauté briefly in a pan. Avoid overheating to preserve texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How do I know when the spaghetti squash is done?

The flesh should be fork-tender and easily separated into strands, while the skin will give slightly under gentle pressure. The exterior should also be lightly browned.

Can I cook spaghetti squash in the microwave?

Yes, you can microwave the squash for a quicker method. Pierce the skin several times, microwave on high for 10-12 minutes, turning halfway through until tender. However, baking enhances flavor and texture better.

How to Cook Spaghetti Squash in the Oven Recipe

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4.6 from 112 reviews

• Author: Charlotte
• Total Time: 50 minutes
• Yield: 2 to 4 servings 1x
• Diet: Gluten Free

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Description

Learn how to perfectly cook spaghetti squash in the oven for a tender, fork-tender texture with lightly browned edges. This easy baking method brings out its natural sweetness and creates spaghetti-like strands perfect for low-carb meals or as a versatile base for your favorite sauces and toppings.

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Ingredients

Scale 1x2x3x

Ingredients

• 1 medium spaghetti squash (about 2 pounds)
• 1 teaspoon extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper

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Instructions

1. Prepare the Oven and Baking Sheet: Preheat the oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper to prevent sticking and for easy cleanup.
2. Trim the Squash Ends: Lay the squash horizontally on a stable cutting board. Using a sharp, sturdy chef’s knife, carefully trim off both the stem and base ends to create flat surfaces. This stabilizes the squash for cutting.
3. Cut the Squash in Half: Stand the squash upright on one of the trimmed ends. Carefully slice lengthwise from top to bottom into two halves.
4. Remove Seeds: Scoop out the seeds and stringy pulp from the center cavity of each half. You can discard them or save the seeds for roasting later as a snack.
5. Season the Squash: Drizzle 1/2 teaspoon of olive oil on the cut side of each half. Sprinkle evenly with kosher salt and ground black pepper. Rub lightly to coat the insides.
6. Place Cut Side Down: Place the seasoned squash halves cut-side down on the prepared baking sheet, ensuring no holes are pressed into the flesh.
7. Bake the Squash: Bake in the preheated oven for 35 to 40 minutes, or until the squash is fork-tender inside, lightly browned on the outside, and the skin yields slightly to pressure. Larger squash may require up to 50 minutes. Avoid overcooking to prevent sogginess.
8. Flip the Squash: Remove from the oven and carefully flip the halves cut-side up.
9. Fluff the Strands: Use a fork to gently separate and fluff the spaghetti-like strands of squash flesh.
10. Serve and Enjoy: Serve as is or topped with butter and fresh herbs, a sprinkle of brown sugar, or incorporate into your favorite recipes calling for baked spaghetti squash.

Notes

• Use a very sharp knife and stable cutting board for safety while cutting the squash.
• If your squash is larger than 2 pounds, increase baking time accordingly but avoid overcooking.
• To save time, pierce the squash with a fork and microwave for 3-5 minutes before cutting to soften.
• Scoop out seeds and roast them with oil and spices for a crunchy snack.
• This method yields tender, non-soggy strands ideal for low-carb or gluten-free meals.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Keywords: spaghetti squash, baked spaghetti squash, how to cook spaghetti squash, healthy side dish, gluten free, low carb, vegetable side