Low in calories but high in nutrition, spaghetti squash makes a great healthy side dish or main course. Learn how to cook spaghetti squash in the oven!Jump to Recipe
Spaghetti squash is a very popular vegetable these days. And why not? It has a neutral flavor and great texture that makes it extremely versatile. Plus, it’s low in calories and carbohydrates and high in vitamins and minerals, like vitamin C, manganese, and vitamin B6. That’s why it’s a staple for Whole30, keto, and paleo diets.
The worst part of cooking spaghetti squash is cutting it open. You either need a VERY sharp knife or you can do what I do and microwave it just long enough to soften the outer skin.
Spaghetti squash is great on its own with some salt and pepper and a drizzle of olive oil or you can try topping it with your favorite pasta sauce.
What You’ll Need to Cook Spaghetti Squash in the Oven
- Spaghetti Squash
- VERY Sharp Knife
- Sheet Pan
- Olive Oil
- The exact cooking time will depend on the size of your squash. When your squash is perfectly cooked, you will be able to pierce the skin with a fork.
- Be careful not to overcook your squash. If cooked too long, the strands will be mushy and will release liquid, making your final dish watery and unpleasant. Al dente is best here.
- You can cut squash lengthwise or through the middle. Cutting it lengthwise will yield shorter spaghetti strands while cutting it through the middle will give you longer strands.
How to Cook Spaghetti Squash in the Oven
- Sheet Pan
- Sharp Knife
- 1 Spaghetti Squash
- Extra Virgin Olive Oil
- Preheat your oven to 400°. Line a baking sheet with foil or parchment paper for easy clean-up.
- Using a sharp knife, carefully cut the spaghetti squash in half. I find it is easier to do this if you pierce the squash several times along the area you want to cut and then microwave the whole squash for 5-6 minutes. *See the Tips section above.
- Use a spoon to scrape out the seeds and fibrous membrane. Rub the inside surface with extra virgin olive oil and season to taste with salt and pepper. Arrange on the baking sheet with the cut side facing down.
- Bake for 40-50 minutes, or until the skin can be easily pierced with a fork.
- Remove from the oven and flip each half over. Once cooled enough to touch, use a fork to break up the strands.
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