How to Bake a Spaghetti Squash! We are loving the versatile and delicious spaghetti squash. Caramelly, roasty goodness adds a fantastic depth of flavor.
Simple, easy, step-by-step instructions on How to Bake a Spaghetti Squash. This method will show you how to create a perfectly roasted, oil-free spaghetti squash to use as a side dish, pasta alternative, chili boat, and so much more.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
(Picture above show spaghetti squash after it has been cleaned.)
Hi there, Ameera here!
How to Bake a Spaghetti Squash is hearty enough to serve as a main dish like a pasta alternative with some fantastic sauces like: marinara, pesto, and Alfredo, or laden on some chili for a fun spaghetti squash chili boat. Plus, spaghetti squash can also make a delicious side dish.
(Picture above shows spaghetti squash after it has been cleaned, then flipped over before going in the oven)
- Spaghetti squash
- Sea salt (optional)
- Black pepper
Tips for Success:
- Horizontal or Vertical: If you cut your spaghetti squash horizontally, you will get a boat like shape with shorter stands. This is perfect for ladling in delicious chili. Make sure to fluff the strands before ladling. If you cut your spaghetti squash vertically into rings, you will get long spaghetti like strands. This is perfect for a pasta alternative to get long spaghetti-like strands.
- Cutting the Squash: Make a shallow cut first as a guide. Spaghetti squash tends to be challenging to cut. Use a strong sharp knife to cut through the spaghetti squash. Be careful cutting unstable, round items to avoid accidental kitchen mishaps.
- Baking Times: Baking time varies based upon the cut option selected and the size of the squash. The squash sizes we used were between 2 and 3 lbs. Baking times can also vary based upon the desired tenderness, al dente versus very tender. Test doneness by using a fork. The fork should slide into the squash easily, but still have a tiny bit of give (for al dente). For a very tender spaghetti squash, the fork should slide in easily without any give.
- Caramelization: Boat cuts (cut lengthwise) tend to get more caramelized than ring cuts because they are turned up-side-down which causes the heat to get trapped, drawing out the sugars which then caramelizes where the edges of the squash meets the pan.
- Seasoning the squash: You can season the spaghetti squash either before it goes in the oven or after it comes out.
(Picture above show spaghetti squash after it has been roasted in the oven, then flipped over to cool before taking a fork to fluff out the strands.)
Leftovers and Freezing:
Leftovers will generally keep for 3-4 days in the refrigerator. Store in a covered container. Reheating can be done on the stovetop with a splash of water to steam cook, or heat in the microwave.
To freeze, completely cool the roasted spaghetti squash to room temperature. Remove the “spaghetti” strands from the roasted spaghetti squash shell, place into freezer-safe bags and squeeze out as much air as possible. Properly frozen oven-roasted spaghetti squash should last approximately 6 months in the freezer.
The roasted spaghetti squash can be frozen but is best served immediately after making. The roasted spaghetti squash does tend to get a little mushy when frozen. If frozen, for best results, thaw overnight in the refrigerator before reheating.
Kitchen Products Used:
- Large baking sheet. We like to use a Wilton 21in x 15in baking sheet.
- Parchment Paper.
We certainly hope you give this deliciousness a try.
If you try this wholesome baked spaghetti squash, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.Print
Simple, easy, step-by-step instructions on How to Bake a Spaghetti Squash for a perfectly roasted, oil-free spaghetti squash.
- 1 spaghetti squash
- sea salt (to taste)
- black pepper (to taste)
- Preheat the oven to 400 F. Place the oven rack in the center position.
- Line a large baking sheet with parchment paper. Set aside.
- Option 1-Lengthwise cut: Holding the spaghetti squash firmly, slice the spaghetti squash in half lengthwise through the center of the squash from end-to-end. Scoop out the seeds and ribbing until mostly smooth. Place onto the parchment paper-lined baking sheet cut side down. Prick the tops of the squash a few times.
- Option 2-Rounds cuts: Determine how many rounds you want, typically 4 rounds. Holding the spaghetti squash firmly, mark 3 shallow cuts with a sharp knife; one in the center, and 2 half-way from the center cut and the end. Then slice a tiny piece off each end. Now firmly slice the spaghetti squash through the shallow cuts. Scoop out the seeds and ribbing until mostly smooth. Place the rounds onto the parchment paper-lined baking sheet. Place the end-rounds cut side down. (No need to prick with a fork as a tiny bit of the ends have been cut off).
- Place in a preheated 400 F oven and bake for 35 to 50 minutes (largely dependent upon the cut option selected, the size of the spaghetti squash, and the desired tenderness) or until fork tender.
- Remove from the oven, flip the squash over (if cut side is down) and allow to cool somewhat, then use a fork to pull out the strands and fluff.
- Serve with a sprinkle of sea salt and black pepper to taste.
Please reference the blog post for Tips for Success, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
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