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Spaghetti Squash in the oven or microwave couldn’t be easier! This golden vegetable is a low carb and low calorie dream come true, perfect if you’re looking for lighter meals without sacrificing flavor.
Whether you’re after a simple side dish or want a pasta swap that fits your lifestyle, this guide will walk you through exactly how to prepare spaghetti squash step by step. Once you try this method, you’ll see why so many people reach for a comforting spaghetti squash recipe when they’re craving something hearty yet healthy.
What Makes This Recipe Work
Cooking spaghetti squash at home is so much easier than it looks, and this recipe gives you two foolproof options: oven roasted or quick microwave. Both methods bring out the natural sweetness of the squash while giving you those tender strands that look just like pasta.
What really makes this recipe shine is its versatility. You can enjoy it on its own as a buttery side, or use it as the perfect low carb base for your favorite sauces. With step-by-step instructions and simple seasonings, you’ll always get squash that’s flavorful, tender, and never watery; a reliable spaghetti squash recipe you’ll come back to again and again.
What Goes Into Making Spaghetti Squash
You only need a handful of simple ingredients to transform spaghetti squash into a light, flavorful dish. Each plays an important role in making this recipe both easy and delicious.
- Spaghetti Squash: The star of the show! Once cooked, the golden flesh easily shreds into tender, pasta-like strands that can be served as a side or main.
- Olive Oil: Adds a touch of richness and helps the edges of the squash caramelize beautifully while roasting.
- Salt: Just a pinch enhances the natural sweetness of the squash and balances out the flavor.
- Ground Pepper: A little seasoning goes a long way to bring warmth and depth to every bite.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Spaghetti Squash
- Preheat and Prepare: Preheat oven to 375°F (190°C) and grease a baking sheet. If microwaving, set aside a large microwave-safe dish to use instead.
- Cut and Clean: Wash the outside of the squash thoroughly. Slice it in half lengthwise and scoop out the seeds with a spoon, discarding the stringy center.
- Season Well: Brush the cut sides with olive oil and sprinkle with salt and pepper. This simple step adds flavor and helps the edges caramelize.
- Cook Until Tender: Place the halves cut-side down. Roast in the oven for 35–50 minutes, or microwave in a dish with 1 inch of water for 15–20 minutes.
- Cool and Test: Check for doneness by piercing the skin and flesh with a fork. Allow the squash to cool slightly before handling, as the steam can be very hot.
- Scrape Into Strands: Use a fork to pull the flesh back and forth until long spaghetti-like strands form. Enjoy as a side dish or as a healthy pasta substitute.
Swap out the pasta in your favorite dishes and let spaghetti squash shine as the base. Try it in place of noodles in Basil Pesto Chicken Spaghetti for a fresh, herby twist that feels light but satisfying. It also makes a delicious low carb substitute in Slow Cooker Spaghetti Bolognese, soaking up all that rich, slow-simmered sauce. For something creamy and comforting, use it instead of pasta in Creamy Tomato Pasta, a simple switch that still delivers all the flavor you love.
Recipe FAQ’s
Oven roasting gives the squash a slightly caramelized flavor, while microwaving is perfect if you want a faster method. Both are great options depending on your time.
It’s a versatile base that can replace pasta in dishes like Bolognese, pesto spaghetti, or creamy tomato sauce. It’s also delicious as a simple side with butter and herbs.
Absolutely! It’s low in carbs, low in calories, and high in fiber, making it a nutritious option when you want something lighter than regular pasta.
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How To Cook Spaghetti Squash
Ingredients
- 2 spaghetti squash about 2 pounds or 1 kilo each
- 1-2 tablespoons olive oil
- 1 pinch salt to taste
- 1 pinch ground pepper to taste
Instructions
Oven Roast Method (Preferred):
- Preheat oven to 375°F (190°C). Lightly grease a baking sheet or tray with a brush of olive oil, or nonstick spray is fine to use.
- Wash the outside of the squash. Cut the squash in half lengthwise from stem to tail (if the stem is too hard to cut around, trim the ends). Use a spoon to scoop out and discard seeds from the middle of each half.
- Brush with a light coating of olive oil spray and season with salt and pepper to taste.
- Arrange spaghetti squash on baking sheet, cut-side down. Roast in preheated oven until tender (about 35-50 minutes, depending on the size of your squash).Test by piercing through the skin with a fork. If it pierces easily, it’s ready.
- Remove from oven and allow to cool before handling. Scrape with a fork, back and forth across the squash to separate the strands from the squash…they will look just like spaghetti strands!
Microwave Method:
- Follow step 2 in above method.
- Arrange the squash cut-side down in a microwave safe baking dish (large enough to fit 2 halves)
- Fill the dish with about 1-inch of water, which will create steam in the microwave.
- Microwave on HIGH for 15 minutes, then check to see if the squash is soft enough.
- If not cooked enough, microwave for 5 more minutes until tender in the middle.
- Carefully remove squash from microwave and allow to cool for a few minutes before handling.
- Scrape with a fork to create the spaghetti strands.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you have trouble cutting a hard squash put it in a vice and saw it in half. Necessity is the mother of invention. Only took a few minutes
Suppose to be:
Necessity is the mother of invention.
Go to a farmers market if you are looking for them!
Loved the recipe
Where do you find spaghetti squash? Can’t seem to find it in the supermarket.
It’s seasonal you will find it in the fall. The safest way to cut it is to put a couple holes in it. I use my steel and a hammer. Inch deep holes are good. Bake 350 for 30 minutes. Let it cool so you can handle it. Cut in half and clean out the seeds. This is the safest way to do spaghetti squash. Cutting them first is extremely dangerous! Trust me I have broken knives and been cut real bad. So be safe and cook before you cut!
Enjoy!
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I love your site so much and this spaghetti squash was fantastic. It is a keeper. Thank You so much for sharing all your wonderful recipes for us. Merci Beaucoup, I always look foreword to your email recipes.
Thanks Again (Mimi)!my nickname. This is an excellent recipe. I rate it past 10 more like a 100% perfect.
We like the recipes and while some are for four or more I have learned to cut them back for the two of us and we are really enjoying them
That’s so great to hear Donna! Thank you for taking the time out to let me know!
I love your site! I’ve tried so many recipes.
I’m so happy to hear that Joan!! Thank you for your kindness!