How To Bake a Spaghetti Squash


Spaghetti Squash season is nearly among us.

I love spaghetti squash for several reasons. One – it tastes great, and two – it’s a low carb version of pasta.

Who wouldn’t love that?!

My favorite way to cook a spaghetti squash is to bake it. Let me show you how I do it.

To start off, you’ll need a really sharp knife. Cutting this in half can be tricky sometimes. Make sure you have a sturdy cutting board. {sometimes I’ll ask my husband to cut it if it’s too hard for me}

Find the stem of the squash and cut the squash from the stem {we’ll call this the top} and cut all the way to the bottom.

Separate the two sides of the squash, and you’ll find a whole bunch of seeds.

Use a spoon to scoop out the seeds and any fibrous membranes.

You can toss the squash brains in the trash.

Brush the insides of the spaghetti squash with olive oil.

Season with salt and pepper.

Then take a large casserole dish and coat it with non stick cooking spray. Turn the squash so they are facing down in the casserole dish. Bake at 375 degrees for 30-40 minutes. It might need to bake longer depending on the size of your squash.

You’ll be able to tell when it’s ready by piercing the back of the squash with a fork, it should slide in like butter.

Once it’s baked face down, carefully turn them right-side up with tongs or a fork, and bake for an additional 10 minutes.

Remove them from the oven and let them cool slightly.

Use a fork to pull apart the insides and break up the squash. It should be really easy to pull the squash apart. If it’s still to hard, return it to the oven, upside-down for another 10 minutes, until it becomes easier to shred.

My favorite way to use spaghetti squash is to top it with my favorite spaghetti sauce. It’s a great alternative to pasta if you’re on a low carb diet.

How To Bake a Spaghetti Squash
  • 1 spaghetti squash
  • olive oil
  • salt and pepper to taste
  1. Pre heat oven to 375 degrees F.
  2. Cut spaghetti squash in half from stem {top} to the opposite end.
  3. Use a spoon to scoop out the fibrous membranes and seeds in side.
  4. Brush the insides with olive oil and season with salt and pepper.
  5. Turn upside down in a casserole dish coated with non stick cooking spray, and bake for 30-40 minutes. The squash should be fork tender, if not, continue cooking until a fork inserted in the back goes in easily.
  6. Turn the squash right-side up and bake for an additional 10 minutes.
  7. Remove from oven and use a fork to shred the insides of the squash.
  8. Enjoy with your favorite toppings such as spaghetti sauce, or butter.

Here are a few other recipes for spaghetti squash you can try:

Baked Spaghetti Squash with Garlic and Butter by Steamy Kitchen
Spaghetti Squash with Roasted Brussels Sprouts and Chickpeas by Fat Free Vegan Kitchen
Greek-Style Salad with Spaghetti Squash by My Recipes
Spaghetti Squash and Chard Gratin by Kalyn’s Kitchen
Spaghetti Squash with Crispy Bacon and Turnip Greens Recipe by Cooking by the Seat of Our Pants 
Twice-Baked Spaghetti Squash with Pesto and Parmesan by Kalyn’s Kitchen
Spaghetti Squash with Tomatoes, Basil, and Parmesan by Love and Olive Oil


  1. I’ve heard so much about this magical “fake pasta” but have never tried it! To be honest, the idea of cutting and cooking one of those huge, daunting things has given me shivers, so perhaps that’s why there’s hesitation. But you made it look so easy! I’m definitely trying this. And lol, squash brains.

    • Oh Hayley, you must try it! It’s not the exact same texture as spaghetti, a little more of an al-dente texture. But yeah, it’s super easy!

  2. I love spaghetti squash!!! Add marinara and I am set.

  3. I cannot do it. I really can’t. I want to like spaghetti squash, but I just don’t. Maybe I need to try someone’s favorite recipe and see if I’ve just had bad recipes or something. Did that make sense? Well, I love you even if I don’t love spaghetti squash. :)

    • I still love you too, even though you are crazy weird for not liking spaghetti squash. Try some of those tasty recipes I listed towards the bottom, they are good ones!

  4. Love spaghetti squash! Why have I never thought to bake it! Brilliant!!

  5. i love spaghetti squash and have baked it—but the baking takes soooo long—so what i do now is that i boil the whole squash until i prick it with a fork — it must be tender–then i take it out of the pot and cut the squash in half—scrape out the seeds–i also bake them in butter in another pan –and i butter up inside the squash and S&P it as well and bake at 350* till nicely brown and tender—and i also keep brushing the squash to keep it all buttered while cooking ((basting)). there are so many ways to use the cooked squash once it is done…………

  6. StacyCakes says:

    omg I LOVE spaghetti squash with marinara. I’ve never had the guts to actually try and make it myself but i feel like this is going to have to happen this weekend. Whenever I go to a restaurant that has it on the menu I HAVE to order it. My husband isn’t a huge fan but that just means more for me :-)

  7. Thank you for this tutorial! I’m using it tonight 😀

  8. Awesome, I have 2 on the counter right now, I was going to try this with some bolognese!

  9. what a great recipes guys.truly yummy and so delicious.i try to make it.awesome method.thanks a lot of great recipe.

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