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How to Cook Spaghetti Squash in the Oven

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!
Prep Time5 mins
Cook Time45 mins
Cooling Time15 mins
Total Time1 hr 5 mins
Course: Side Dish
Cuisine: American
Servings: 4 (about 1 cup each)
Calories: 42kcal
Author: Michelle / Now Cook This!


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


  • 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!

Recipe 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.