Cooking spaghetti squash in the oven is easy! Use roasted spaghetti squash to make delicious side dishes and main dishes, or use it as a tasty lower-carb, lower-calorie alternative to pasta. Here’s how to do it!

two cooked spaghetti squash halves on a baking sheet

Have you tried spaghetti squash yet? If not, you definitely should! Now is the perfect time because fall and winter is spaghetti squash season. It’s my absolute favorite of all the squashes!

What’s so awesome about spaghetti squash? Once cooked, you scrape the yellow flesh into strands that resemble spaghetti, and the mildly sweet, neutral flavor goes with just about anything you put on it.

Now, I’m not going to tell you that spaghetti squash tastes like spaghetti, because it just doesn’t. Nothing can really replace pasta!

BUT…for anyone watching their carbs or calories, it is a yummy and surprisingly satisfying substitute for pasta and is fabulous topped with spaghetti sauce (and some meatballs too!).

It’s also wonderful just on its own as a side dish when tossed with some butter and seasoned simply with salt and pepper. A sprinkle of Parmesan cheese never hurts, either!

Or you can use it in the main course by combining it with with meats, veggies and other ingredients for dishes like spaghetti squash bowls or boats, lasagnas, and casseroles.

Last year, I showed you how to cook spaghetti squash in an Instant Pot. It’s a quicker way to cook spaghetti squash if you’re in a bit of a hurry.

Oven roasting takes a little bit longer, but it’s actually my favorite way to cook spaghetti squash. I think it gives you the most flavorful squash. And it also gets a little caramelized on the edges. Yum!

roasted spaghetti squash with a forkful being lifted out

Ingredients you need:

Spaghetti squash
Olive oil
Salt and pepper

Here’s a quick look at how to cook spaghetti squash in the oven:

two images showing the steps to make spaghetti squash in the oven

two images showing how to make spaghetti squash in the oven

Tips & Tidbits:

Be careful when cutting the spaghetti squash in half! Since it’s a winter squash, that skin is going to be pretty tough. Use a very sharp knife, and – again – be very, very careful. You can cut it lengthwise or crosswise.
Cutting the squash lengthwise from stem to bottom is trickier, but it’s the way to go if want to use the shells as boats or bowls (because they sit flatter and are more stable). Don’t try to cut through the stem, though. Just cut to one side of it.
Cutting the squash crosswise is a little easier, and it will also give you slightly longer strands.
When scraping the flesh into strands, do so gently so that they don’t break up too much.
If you like roasted pumpkin seeds, don’t throw away spaghetti squash seeds. You can roast them and eat them the same way!
You can store cooked spaghetti squash in the refrigerator in an air-tight container for 3 to 5 days, so it’s great for meal prep!
Did you know you can freeze spaghetti squash? If you got a bumper crop, this is a great way to store it! Once it’s cooked and cooled, place the squash in freezer bags, squeeze out as much air as possible, and freeze. It should last for several months.

So how will you use your spaghetti squash?

If you like Buffalo chicken, you’re going to love the recipe I’ve got coming up next for Buffalo Chicken Spaghetti Squash Bowls. Stay tuned!

I hope you try this recipe for How to Cook Spaghetti Squash in the oven and love it as much as I do. Thanks for visiting today!

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How to Cook Spaghetti Squash in the Oven

Print Recipe Rate/Comment Pin Recipe

Prep Time: 5

Cook Time: 45

Cooling Time: 15

Total Time: 1 5

Servings: (about 1 cup each)

Calories: 42

Author: Michelle / Now Cook This!

Ingredients

1 3-pound spaghetti squash
1 tablespoon olive oil
salt and pepper, to taste

Instructions

Preheat the oven to 375°F.
Cut the spaghetti squash in half lengthwise or crosswise (I usually cut mine lengthwise).
Note: Use a very sharp knife and be very, very careful. The skin of the spaghetti squash is tough. Cutting it lengthwise is a little trickier, but is best if want to use the shells as boats or bowls because they are flatter and sit more stable. When cutting lengthwise, don't try to cut through the stem; cut to one side of the stem. Cutting the squash crosswise is a little easier and is better if you want slightly longer strands.
Scoop out the seeds.
Brush the flesh with the olive oil and sprinkle with salt and pepper to taste.
Place the squash halves, cut-side down, on a large baking sheet covered with aluminum foil (for easy clean-up!).
Roast for 45 minutes or until the squash is tender and you can easily pierce it with a knife.
Remove from the oven and carefully turn the squash over so that the cut side is face-up (I use a spatula to do this). Allow the squash to cool for about 15 minutes or until you are able to easily handle it.
Using a fork, scrape the flesh away from the skin into spaghetti-like strands. Do this gently so that the strands don't break apart too much. Your squash is ready to enjoy!

Notes

For smaller or larger spaghetti squash, increase or decrease the cooking time accordingly.
If you like roasted pumpkin seeds, don’t throw away the spaghetti squash seeds. You can roast them and eat them the same way!
You can store cooked spaghetti squash in the refrigerator in an air-tight container for 3 to 5 days, so it’s great for meal prep!
To freeze cooked spaghetti squash, once it’s cooled, place the squash in freezer bags, squeeze out as much air as possible, and freeze. It should last for several months.

Did you try this recipe? I’d love to see it!Mention @nowcookthis or tag #nowcookthisrecipes!