How to Roast Spaghetti Squash

How to Roast Spaghetti Squash |

Sometimes you crave a big steamy bowl of…spaghetti squash.

Lately, I’ve been spaghetti-ing my squash like nobody’s business and eating it with my favorite sauces on top. Remember the Eggplant Caponata I showed you last week? Totally ate it piping hot on spaghetti squash.

Spaghetti Squash with Spicy Roasted Garlic & Mushroom Sauce |

I also whipped up a spicy, chunky roasted garlic and mushroom sauce to eat with my squarsh, which is what you see in that there picture above. The recipe for the sauce is going in my cookbook, Let Them Eat Kale!, else I’d be handing you over the recipe now.

The first time I roasted a spaghetti squash a few years back, I was pretty confused. I was unsure of how to spaghetti it, and once I figured it out, I was a little appalled at how much juice was in my “spaghetti.” And once I ate it, I was like, “this doesn’t reaaaally taste like spaghetti.” Because it doesn’t. But it comes close.

Many moons later, I think I’ve got it down. Enough-so to show you a little tutorial on how to spaghetti your own squash at home.


Preheat the oven to 400 degrees F. Grab your spaghetti squash and chop off the tip and tail. Halve it length-wise.

How to Roast Spaghetti Squash |

Scoop out the innards and seeds.

How to Roast Spaghetti Squash |

Coat the flesh with olive oil and sprinkle salt and pepper over each half.

How to Roast Spaghetti Squash |

Place both halves cut-side down on a baking sheet.

How to Roast Spaghetti Squash |

Roast for 40 to 50 minutes, or until the flesh is very tender when poked with a fork.

How to Roast Spaghetti Squash |

Using a fork, gently scrape the flesh, releasing strings of squash.

How to Roast Spaghetti Squash |

How to Roast Spaghetti Squash |

How to Roast Spaghetti Squash |

Serve spaghetti squash with your favorite sauce and parmesan cheese. Rejoice in health and happiness!

How to Roast Spaghetti Squash |

What’ll you put on yours?

How to Roast Spaghetti Squash

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

How to Roast Spaghetti Squash


  • 1 large spaghetti squash
  • 2 tablespoons olive oil
  • kosher salt and fresh ground black pepper


  1. Preheat the oven to 400 degrees F.
  2. Chop the tip and the tail off of the spaghetti squash, cut it in half length-wise, and scoop the seeds out of each half.
  3. Rub about a tablespoon of olive oil over the flesh of each half. Sprinkle with salt and pepper.
  4. Place the squash cut-side down on a baking sheet.
  5. Roast the squash for 45 to 50 minutes or until the flesh is tender.
  6. When the squash is cool enough to handle, use a fork to gently scrape the flesh, releasing spaghetti-like stands. Do this until both halves of the spaghetti squash are scraped clean and place the “spaghetti” into a large serving bowl.
  7. Note that some water will seep out of the “spaghetti” – in order to drain the water, allow the spaghetti to sit in a bowl (or fine colander) and use a slotted spoon to scoop it on plates.
  8. Serve spaghetti squash with your favorite sauce and parmesan cheese.


  1. Julie says

    I love spaghetti squash. I just wish it wasn’t so expensive. Well, that or we weren’t such piggies and eat so much of it. I feel so healthy and then I can eat 4 pieces of garlic bread instead of two, right? Hey, wait!! No math problem for me! I love you!

    • says

      ^^ give her all the spaghetti squarsh. I just can’t dig it, not when there is real pasta in my pantry. I will, however, gladly eat any of those sauces by the spoonful!

    • says

      @Julie, I think I may have solved my Captcha problem…whodda known I could have saved you all that calculating over the months by simply checking a box? Let’s eat spaghetti squash! @Stephie, what if I hide it underneath sweet potatoes? Ne’er mind…that sounds horrible.

  2. says

    I love my beloved spaghetti squash. Aside from the pain it is to harvest crates of them (they are super heavy) I can always forgive them once we eat them. Such a lovely and versatile vegetable. Great instructions!

  3. says

    I’m a spaghetti squash lover myself. No, it’s not like real pasta but it has it’s own scrumptious flavor and texture that’s worth loving.

    I actually didn’t know how to cook it until I started reading food blogs. Gotta love the internets, teaching us how to cook!

    • Lauren S. says

      Me too Emma! I’ve got spaghetti squash in the oven for the first time right now. Cutting it was a nightmare! I’m glad there was no one here to watch and laugh… 3 knives and some select words were involved in that 20 minute process.

    • Melissa says

      The sticker on my squash said to heat in the oven or microwave to soften the skin before cutting. I tried without first and thought I was going to chop a finger off. After I threw it in the microwave for about 2-3 minutes, it was definitely easier to cut!
      Julie, thanks for the easy instructions for cooking!

      • says

        You’re very welcome, Melissa! Here’s how I chop spaghetti squash, which might make it easier for next time: I first chop off the tip and the tail. I stand the spaghetti squash up on a cutting board (make sure it’s stable), then chop it in half lengthwise through one of the ends that has already been removed. Remember, the spaghetti squash is still standing up. This way, gravity helps the knife cut through the flesh and once the knife gets through a little, it is very easy to chop. Hope that makes sense! I should have showed how I chop squash in my tutorial. Enjoy the rest of your Sunday :)

  4. says

    I need to try this again. I made spaghetti squash for the first time a few weeks ago. Cut in half, removed seeds, roasted for 40 minutes at 400. Pierced with a knife and it went right through..great. Shredded but then I noticed how soft and watery it was. It threw me off because we had it with spinach, another “soft” feeling and I couldnt finish it! Do you think I roasted too long? Should I try it more “al dente”?

  5. Lizzy says

    Did you say “squarsh”? Oh that’s so funny… I had an Aunt that always called it that! LOL
    Thanks for the tutorial, makes sense… will roast mine tonight!!


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