The most difficult thing about making spaghetti squash is cutting through the hard shell, so I prefer this method. I also think it happens to deliver the best results: Plump, well-defined strands that can be eaten as-is or incorporated into other dishes without becoming soggy.
Prep Time 10 minutesminutes
Cook Time 1 hourhour
Cooling Time 10 minutesminutes
Total Time 1 hourhour20 minutesminutes
Calories
Author Heather Dessinger
Equipment
sharp knife
baking pan
fork
spoon
Ingredients
1spaghetti squash
Instructions
Preheat the oven to 400°F
Wash the outside skin.
With a sharp knife, poke holes all over the skin on one side.
Bake at 400°F in a pan for 45-60 minutes, or until it’s tender on the inside. Although the shell is very hard, you’ll be able to pierce it with a knife or fork fairly easily when it’s ready. There should be some resistance when you slide in the knife/fork – if it’s super soft the squash is probably overcooked.
Remove the squash from the oven and set it out to cool.
When it’s cool enough to handle, cut the spaghetti squash in half. Most people cut the squash lengthwise (stem to end) but you’ll get longer strands if you cut across the middle.
Scoop out the seeds and pulp with a spoon.
Use a fork to scrape or fluff the inside flesh into noodle-length strands.
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Notes
Want to try another method? Scroll through for instructions on how to cook in an Instant Pot. You'll also find a third method below that results in a slightly sweeter tasting spaghetti squash. Enjoy!