Wondering how to bake spaghetti squash to perfection? Baking this squash is the easiest way to get tender, caramelized strands with minimal effort. Whether you’re preparing a low-carb dish or simply looking for a tasty pasta alternative, this method will give you delicious results every time.
London’s Top Tips: Baking the squash cut side down and at a slightly hotter oven temp of 425°F is key to getting those gorgeous, caramelized edges. Also, if you struggle cutting the squash in half before roasting, simply pop it in the microwave for 5 minutes. This helps to soften the skin, making it so much easier to slice in half!
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When I first learned how to bake spaghetti squash, I followed some well-intentioned but misguided advice—placing the squash halves in a baking dish with water. The result? A soggy, watery mess that lost all the squash’s delicious texture!
But after a lot of trial and error, I’ve found the easiest and best method for baking this squash: roasting it in the oven with just a bit of oil, salt, and pepper. No water, no fuss—just perfectly tender, slightly sweet squash with caramelized edges every time.
This technique brings out the natural sweetness and nuttiness of the squash thanks to the roasting process.
Baking Spaghetti Squash: Step-by-Step Guide
Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.
- Preheat the Oven: Set your oven to 425°F (204°C).
- Prepare the Squash: Cut the squash in half lengthwise. If it’s too hard to cut, microwave it for about 5 minutes to soften the skin. Scoop out the seeds and discard them.
- Season the Squash: Drizzle the inside of the squash with a bit of oil (avocado or olive oil works well), rub it all over using your hands, and sprinkle with salt and black pepper.
- Roast the Squash: Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 40-60 minutes, depending on the size of the squash, until the edges are caramelized and the squash is tender when pierced with a fork.
- Scrape the Strands: Remove the squash from the oven and let it cool slightly. Use a fork to scrape the flesh into spaghetti-like strands.
Storage and Meal Prep Directions
- Storage: Store cooked squash strands in an airtight container in the fridge for up to 3 days.
- Freezing: You can freeze baked squash strands for up to 2 months. Let the strands cool completely, then drain any excess moisture to avoid sogginess. Place the strands in a freezer-safe bag or airtight container, making sure to remove as much air as possible before sealing. To reheat, thaw in the fridge overnight and warm it in the microwave or oven.
- Meal Prep: Bake it ahead and use it for quick meals like squash bowls or stuffed squash recipes throughout the week.
FAQs
Yes! You can store the baked strands in an airtight container in the fridge for up to 3 days and reheat as needed.
The squash is done when a fork easily pierces through the thickest part and the flesh pulls into spaghetti-like strands. The squash should be tender but not mushy.
If cutting is difficult, microwave the squash for 5 minutes to soften the skin. This makes it much easier to slice through.
No, the skin is too tough to eat but the flesh can be easily scooped out.
No, baking without water allows for caramelization and prevents sogginess.
What to Serve with Spaghetti Squash
This squash is so versatile! Here are a few of my favorite ways to serve it:
- With Marinara or Pesto: Toss it with a simple marinara or basil pesto sauce, or try my Lasagna Stuffed Spaghetti Squash Boats—all the comforting layers of lasagna but stuffed in a squash!
- Grilled Chicken or Shrimp: For extra protein, pair it with grilled chicken or shrimp. Or take it up a notch with my Chicken Pad Thai Spaghetti Squash Boats for a veggie-packed twist on takeout!
- Spinach Artichoke Dip-Inspired: If you love spinach artichoke dip, you’ll be obsessed with my Spinach Artichoke Stuffed Spaghetti Squash—creamy, cheesy, and oh-so-good!
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How to Bake Spaghetti Squash
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Ingredients
- 1 spaghetti squash about 3-4 pounds
- 2 tablespoons avocado oil or olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 425°F.
- Cut the spaghetti squash in half, lengthwise. Scrape out and discard the seeds. Drizzle squash with 2 tablespoons of the avocado oil. Use your hands to rub it all over the flesh and sprinkle with 1 teaspoon salt and ½ teaspoon black pepper. Meanwhile, line a large baking sheet with parchment paper.1 spaghetti squash, 2 tablespoons avocado oil, 1 teaspoon salt, ½ teaspoon black pepper
- Place the spaghetti squash flat side down on the baking sheet. Bake for 45-60 minutes, or until squash is tender and the edges begin to caramelize. Remove the squash from the oven and flip. Let cool for 10-15 minutes, then scrape and fluff the strands from the sides of the squash by dragging a fork from the stem to the root.
- Serve as a Lasagna Stuffed Spaghetti Squash, Spinach Artichoke Spaghetti Squash, or with your favorite pesto or marinara sauce!
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Notes
- Cutting: If you find it difficult to cut the squash, microwave it for about 5 minutes to soften the skin before slicing it in half. This makes it much easier to handle.
- Storage: Store baked spaghetti squash strands in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat spaghetti squash in the microwave or in the oven at 350°F until warmed through.
- Freezing: To freeze, cool the baked squash completely, place the strands in a freezer-safe container, and store for up to 2 months. Thaw overnight in the fridge before reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
