Baked Spaghetti Squash In The Oven (Fast!) - Wholesome Yum (2024)

With its tough outer skin and rounded shape, preparing and cooking spaghetti squash can be intimidating. Not to worry, though — I’ll show you how to cook spaghetti squash in the oven (two different ways!), so that it turns out perfectly every time. Baked spaghetti squash using these two methods is surprisingly fast and will become a staple in your fall meals! Along with zoodles, it’s one of my favorite veggie noodle options.

If you want to make spaghetti squash even faster, you can microwave spaghetti squash instead of baking it.

Why You’ll Love Baked Spaghetti Squash

• Perfect fork tender noodle texture (not watery or too crisp!)
• Roasted, cozy flavor, with an option for caramelized edges
• Simple, common ingredients
• Shorter cooking time compared to most baked spaghetti squash recipes
• Naturally low carb and gluten-free
• 2 ways to make it — whole or cut in half!
• Easy to use in place of traditional pasta

Ingredients & Substitutions

Here I explain the best ingredients for roasting spaghetti squash in the oven, what each one does in the recipe, and substitution options. For measurements, see the recipe card.

• Whole Spaghetti Squash – Spaghetti squash is a winter squash (in the same family as acorn squash, butternut squash, and pumpkin) known for spaghetti-like strands in its flesh. The stringy texture of this vegetable makes it the perfect swap for pasta in your favorite comfort food dishes! Find a firm, medium sized squash (about 4-6 pounds, with no cracks or soft spots. A larger squash or smaller squash will need adjustments up or down in cooking time, but you can use the doneness indicators below to ensure it’s done right.
• Olive Oil – You only need this ingredient if you roast spaghetti squash cut in half. I used extra virgin olive oil, but use any neutral cooking oil you like, such as avocado oil.
• Sea Salt – Like any other baked veggie, cooking a spaghetti squash with salt brings out the flavor. You can add black pepper as well.

How To Cut Spaghetti Squash

For a deeper, roasted flavor and shorter cook time, slicing the squash before baking is the way to go. The tough skin can make this difficult, so here is the best way to make it easier:

1. Score. Place the squash on a cutting board and use a paring knife to poke holes all the way around the squash, where you’ll be cutting (see visual below).
2. Cut. Use a large, sharp chef’s knife to cut along the scored line.
3. Remove seeds. Scrape out seeds with a spoon.

How To Cook Spaghetti Squash In The Oven

This section shows how to bake spaghetti squash (2 different ways), with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

My best trick with baked spaghetti squash recipes is a higher temperature to cut back on time. Plus, a higher temp reduces the steaming effect, which means better taste.

How To Bake Spaghetti Squash Whole:

This method takes no prep whatsoever, so there’s no struggling with trying to cut through the hard skin. However, baking spaghetti squash whole causes the strands to steam cook, so they develop a more mild flavor.

1. Pierce. Poke holes all over squash skin with a sharp paring knife. (This helps the hot steam escape, so it won’t explode.)
2. Roast. Bake spaghetti squash in the oven until the skin pierces with very slight resistance using a knife.
3. Finish. Let the squash cool enough to handle, then slice, scoop out seeds, and fluff the strands inside of the squash halves with a fork. Season with salt to taste.

How To Make Baked Spaghetti Squash Cut In Half:

Spaghetti squash baked in half develops a richer roasted flavor and cooks faster, but is more difficult to prepare because it requires slicing through the tough skin.

1. Slice. Score squash lengthwise or crosswise, depending on your preference (see notes on this above). Cut completely and scoop out seeds. Drizzle with oil and season with salt.
2. Roast. Bake spaghetti squash in the oven, until a knife inserted into the skin pierces deeply with just very slight resistance.
3. Finish. Cool, open side down for 10 minutes, or until cool enough to handle. Then use the tines of a fork to release the strands.

How Long To Cook Spaghetti Squash?

Spaghetti squash cook time in the oven depends on if you bake it whole or not. A whole roasted spaghetti squash takes 30-45 minutes at 425 degrees F, while a spaghetti squash roasted and cut in half takes 25-30 minutes at 425 degrees F. Most spaghetti squash recipes user lower temperatures, which take longer than these ranges.

Storage Instructions

• Store: Place cooked spaghetti squash in an airtight container (with or without skin) and store in the refrigerator for 5-7 days.
• Reheat: Warm squash (outside the shell) in a low powered microwave or in a 350 degree F oven, until heated through.

Can You Freeze Spaghetti Squash?

Cooked spaghetti squash freezes well, but it needs excess moisture drained first, so it won’t be soggy after thawing. Cool the squash strands completely, transfer to a colander with a plate or bowl underneath, and refrigerate for 12 hours before moving to a freezer-safe container. Store for up to 8 months. Thaw in the fridge before using.

Sauces To Serve With Baked Spaghetti Squash

Now that you’ve learned how to bake spaghetti squash in the oven, you can serve it with all your favorite pasta sauces! Try the easy ideas below, or keep it simple with melted butter, garlic, parmesan cheese, and maybe a sprinkle of fresh herbs.

More Easy Spaghetti Squash Recipes

You can use spaghetti squash in place of noodles in a variety of recipes — it works great in casseroles, pasta dishes, and so much more! I have lots of spaghetti squash recipes, but you can also use this veggie to replace pasta in recipes that call for other types of cooked noodles. Here are some of my favorite dishes to prepare with oven baked spaghetti squash: