Ever wondered How to Bake Spaghetti Squash, the easy way? This foolproof method results in the best caramelized flavor and texture after being roasted in the oven. Once you know how to cook this winter squash you can use it as a pasta alternative in a variety of low-carb and keto recipes!

A fork shreds a roasted spaghetti squash.

Oven-Baked Spaghetti Squash

When I first learned how to bake spaghetti squash someone seriously led me astray.

They suggested I place the squash halves in a baking dish filled with water and then roast it in the oven.

That technique resulted in a soggy and watery mess of spaghetti squash!

Since then, I’ve turned to a MUCH better and EASIER method:

Roasted in the oven with a bit of oil, salt and pepper(And absolutely ZERO water!)

It comes out absolutely perfect every single time. And it’s the only way I cook spaghetti squash in my house now.

While cooking spaghetti squash in the Instant Pot is a little bit quicker, the oven will give you amazing flavor and texture. It will even make it a little bit sweet from the natural caramelization of the squash.

Trust me, once you’ve learned the best way to bake this delectable Fall squash, you’re not going to want to go back to your old methods. You’ll be cooking up this large gourd all season long!

(Don’t miss How to Make Zucchini Noodles, as well!)

One whole spaghetti squash with a half spaghetti squash on either side.

Ingredients

The simple ingredients you need to bake spaghetti squash in the oven include:

  • Spaghetti squash. The most important ingredient! Look for a medium to large one at the grocery store; around 4 pounds is best. Winter squashes, like spaghetti squash, are great to grow in your garden, as well.
  • Oil. Both avocado oil and olive oil work well.
  • Seasonings. You just need a little bit of salt and black pepper. That’s it!

How to Bake Spaghetti Squash

Below are the steps to bake spaghetti squash at home:

How to Cut Spaghetti Squash?

Preheat the oven to 425°F. You want it nice and hot when you add the squash. The higher temperature caramelizes the squash for an irresistible sweet flavor.

Use a very sharp chef’s knife to slice the squash in half longways.

Much like its oranger cousin, the butternut squash, spaghetti squash have a somewhat tough and hard skin that can be challenging to cut through. The hardest part is around the stem.

Here are a few tips to easily cut spaghetti squash:

  • Smaller squash can be easier to cut through than larger ones.
  • Use a freshly sharpened knife and a cutting board that does not slide around. 
  • Poke a few holes into the squash and microwave it for a few minutes to soften the skin.  (I like to use this trick when Cutting Butternut Squash, too!)

Then, use a large spoon with a sharp edge to scrape the center and the spaghetti squash seeds out. They look like pumpkin seeds.

Add Oil and Bake

Drizzle oil over the open halves without the seeds. You don’t need much oil, so start with a little.

Sprinkle salt and pepper over the oil and rub it all in really good.

Bake Spaghetti Squash in the Oven

Place the seasoned spaghetti squash cut side down on a baking sheet lined with parchment paper. This enables the edges to caramelize. 

Aluminum foil is not recommended since it will stick to the squash more than parchment paper will. Also, a small amount of the heavy metals in the foil will inevitably leach into the squash while it’s roasting.

Bake the spaghetti squash for 40 to 50 minutes in the 425°F preheated oven.

The timing depends on the size of your squash, it may take a little longer or be ready a bit faster. You’ll know the spaghetti squash is done cooking when it’s fork tender, the skin of the squash is golden brown, and the inside shreds easily.

Lay spaghetti squash face down on parchment paper on a large baking sheet before being roasted.

Shred into Noodles

To turn the spaghetti squash into “pasta,” place a large fork into the flesh at the stem end and pull towards the opposite end until long, noodle-like strands form. 

Repeat this process until the entire squash has been turned into “noodles.”

Serve it with your favorite pasta sauces, like marinara sauce or alfredo, or simply serve with a little butter and Parmesan cheese.

Meal Prep and Storage

  • To Prep-Ahead: Make roasted spaghetti squash in advance to have on hand for easy recipes. 
  • To Store: This will last for up to 4-5 days when stored in an airtight container in the refrigerator.
  • To Freeze: Place the “noodles” in a single layer on a baking sheet lined with parchment paper. Pre-freeze for 2-3 hours, or until squash is firm. Transfer frozen squash to freezer-safe bags, remove as much air as possible, and freeze for up to 5-6 months.
  • To Reheat: The easiest way to warm leftover spaghetti squash is in the microwave. You can also place in a 350°F oven for 10 minutes, or heat in a skillet over medium heat.

How long to bake spaghetti squash?

Depending on the size of the spaghetti squash, it will need to bake between 40 and 50 minutes. You’ll know it’s done when the skin is very wrinkly and the “noodles” shred easily into spaghetti-like strands.

Spaghetti squash is shredded for a vegan or vegetarian dish.

Is spaghetti squash healthy? Keto?

Yes, spaghetti squash is healthy AND keto-friendly! Because it is a natural source, it is considered a good carb. One cup of spaghetti squash has 10 grams of carbohydrates. It is an excellent low-carb alternative to pasta.

Expert Tips and Tricks

  • Microwave for a few. This makes it easier to slice through.
  • Flat side down. Place the cut side against the baking sheet for the best results.
  • Cook until caramelized. You want the edges to brown up slightly so it will taste sweeter.
  • Shred down the long axis. The strands run around the circumference of the squash.
  • Use parchment paper. It’s the best non-stick surface.
  • Freeze it. Make extra to save for later; just make sure to pre-freeze in a single layer first.
Learn how to roast spaghetti squash so you can easily shred it with a fork.

Spaghetti Squash Recipes

Now that you know how easy it is to make this healthy vegetable, it’s time to get creative! Look no further for a new spaghetti squash recipe to try out.

Lasagna Stuffed Spaghetti Squash and Spaghetti Squash Carbonara are perfect to get your Italian fix in and stay low-carb.

Spaghetti Squash Chicken Pad ThaiSpinach Artichoke Spaghetti Squash, and Spaghetti Squash Bowls with Fajita Chicken will quickly become family favorites.

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5 from 4 votes

How to Bake Spaghetti Squash

Ever wondered How to Bake Spaghetti Squash, the easy way? This foolproof method results in the best caramelized flavor and texture after being roasted in the oven.
Yield 6
Prep 5 minutes
Cook 45 minutes
Total 50 minutes
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Ingredients 

  • 1 4-lb. spaghetti squash medium to large
  • 2 Tbsp. oil olive or avocado
  • ½ tsp. salt to taste
  • ¼ tsp. black pepper to taste

Instructions 

  • Preheat oven to 425°F.
  • Cut spaghetti squash in half lengthwise.* Scoop out and remove seeds using a large spoon with a relatively sharp edge. Rub 1 tablespoon olive oil over the inside of each half and sprinkle both with ¼ tsp. Salt and ⅛ teaspoon of black pepper.
  • Line a large baking sheet with parchment paper and place spaghetti squash halves face side down. Bake in preheated oven for 40-50 minutes, or until the edges begin to caramelize and turn brown and the insides are cooked through.
  • Shred the spaghetti squash by placing a large fork into the flesh at the stem end and pulling towards the opposite end. Repeat this process until the entire squash has been turned into “noodles”.
  • Serve as a Lasagna Stuffed Spaghetti Squash or with a Carbonara Sauce and enjoy!
Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

5 from 4 votes

Video

Notes

  • Serving size if for 1 cup of shredded spaghetti squash.
  • If you have a difficult time getting your knife to cut through, try microwaving the squash for a minute or two to soften the skin.

Meal Prep and Storage

  • To Prep-Ahead: Make roasted spaghetti squash in advance to have on hand for easy recipes. 
  • To Store: This will last for up to 4-5 days when stored in an airtight container in the refrigerator.
  • To Freeze: Place the “noodles” in a single layer on a baking sheet lined with parchment paper. Pre-freeze for 2-3 hours, or until squash is firm. Transfer frozen squash to freezer-safe bags, remove as much air as possible, and freeze for up to 5-6 months.
  • To Reheat: The easiest way to warm leftover spaghetti squash is in the microwave. You can also place in a 350° oven for 10 minutes, or heat in a skillet over medium heat.

Nutrition

Calories: 94kcal, Carbohydrates: 11g, Protein: 1g, Fat: 6g, Saturated Fat: 1g, Sodium: 187mg, Potassium: 174mg, Fiber: 2g, Sugar: 4g, Vitamin A: 193IU, Vitamin C: 3mg, Calcium: 37mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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