How to Cook Spaghetti Squash

Hearty, healthy, and incredibly versatile, spaghetti squash gets its name from the fact that you can shred the cooked flesh into long strands that resemble a super thin spaghetti or angel hair pasta. This type of squash is also a nutritious replacement for pastas, thanks to its low glycemic index, low-carb nature, and similar al dente texture. Best of all? It's one of the easiest things to make. All you need is an oven—no fancy gadgets required! 

"I love spaghetti squash," says Ree Drummond. "It's such a wonderfully bizarre vegetable. And there's no end to the ways you can prepare it." Thanks to its mild taste, it can take on a variety of other flavors, which is why it's often used as an alternative to pasta in pasta recipes. Ree loves jazzing up spaghetti squash with maple syrup and shallots or sautéed kale for a yummy vegetable side or treating it like spaghetti for a family meal.

How do I cut open spaghetti squash?

Spaghetti squash is a winter squash, which means it has a pretty tough exterior. Start with a long sharp knife (a chef's knife is perfect) and very carefully insert it into the center to cut lengthwise down the side to slice it in half. You'll find a tough stem at one end; just cut through it (or just lop off the portion just above it). It's much easier to remove the seeds while the squash is cool, so scrape them out with a metal spoon (along with any pulp) before roasting. If your squash is too firm to cut in half safely, poke it a few times with the tip of a sharp knife or a fork and roast it whole on a baking sheet at 375 degrees until tender, about one hour, then cut it in half and let it cool before removing the seeds and pulp.

Do you take the skin off spaghetti squash?

You won't want to eat the skin of a spaghetti squash, but there's no need to remove it. You'll need it intact for cooking the squash, and when the squash is done cooking, all you have to do is scoop out the stringy flesh. The shell is edible, but we don't recommend eating it as it's rough and fibrous.

What is the cooking method for spaghetti squash?

Spaghetti squash is best roasted in the oven. But that makes it super easy, too! All you have to do is cut it in half, scoop out the seeds and pulp, rub it with a bit of olive oil, and roast the halves, cut side up, in the oven for about an hour. Then your spaghetti squash is ready to eat as is, or combine with other ingredients.

Are spaghetti squash seeds edible?

Don't throw out the seeds—they are edible! Once you've scooped out the seeds, clean off any pulp and rinse under cold water to remove any strings. Roast them as you would pumpkin seeds: Spread them on a baking sheet, toss them with olive oil, salt, and some dried herbs or spices and bake at 275 degrees, stirring occasionally, until toasted, 10 to 15 minutes.

How do I know when the spaghetti squash is done?

Drag a fork along the flesh of the squash—if the strands release easily, the squash is done. If not, continue to bake, testing it every five minutes, until tender. Keep a close eye on your squash: If it gets overcooked, you may notice a few soft spots that are a little mushy. (They're still fine to eat if you don't mind the texture though.) 

Is it good for you?

Like most vegetables, spaghetti squash is very good for you. It’s low in calories and carbohydrates and high in fiber. It’s also full of nutrients like vitamins B and C. If you sub the squash for pasta, you'll shave off 30 grams of carbs and about 160 calories per 1 cup serving.

How should I serve spaghetti squash?

Use the long strands as a substitute in your favorite pasta dish or toss them with a little olive oil or butter and your favorite seasonings as a side dish. You can also add some to a soup or salad to add texture, or use the squash as a base in lieu of quinoa or farro in your favorite grain bowl. (The shell can even act as the bowl—how fun is that?!)