Cooking spaghetti squash in the oven is so easy and gives squash the perfect flavor! When I’m in a rush and using it more to bulk up a recipe than for flavor, I just throw it in the microwave (you can see how to do that here). When I have the time and flavor matters to the dish, I always cook it in the oven. I know this barely needs a recipe, but sometimes the basics are helpful. So here is a quick tutorial on how to cook spaghetti squash in the oven, if you need it…
How to Prep Your Spaghetti Squash
Cooking spaghetti squash in the oven is easy, but I do like to cheat a little by microwaving it first to make it easier to cut open (and for it to take less time in the oven)…which is nice when you’re in a rush…
Okay, here’s how to cook the spaghetti squash in your oven:
Take a sharp knife (like these Nakano knives here) and poke several holes in your spaghetti squash. Don’t skip this step! Spaghetti squash can explode in the microwave if the steam can’t escape.
After poking the holes, microwave it whole for 5 minutes.
You don’t have to microwave it first, but it does make cooking your spaghetti squash in the oven a little faster. If you do skip it, make sure to add extra baking time while it’s in the oven.
After microwaving it (be careful handling it, it can be hot), you can cut off the tougher end of the stem. Then depending on how long you want your noodles to be, you can cut it on the long or short axis.
Then, scoop out the seeds in the center, and place both pieces face up on a parchment-lined baking sheet. Spray with a mist of oil, and then sprinkle liberally with kosher salt and pepper.
Then, flip the two sides face down and roast for about 20-25 minutes (or 45 minutes if you didn’t microwave it) at 375° F. Flip them over right after you pull them out, so they don’t continue to steam. We don’t want mushy squash!
Then, you can use a fork to pull them into strands, and it’s ready to use with your favorite dishes.
How to Use Your Cooked Spaghetti Squash
Oven-cooked spaghetti squash is the perfect, low-carb base that you can use in your favorite pasta dishes especially if you’re counting macros. I love to use it to bulk up my meals without adding lots of extra calories. Plus, it tastes good too.
Besides pasta, I also use this spaghetti squash in casseroles, skillets, and baked dishes. You can also make regular noodles for your family and spaghetti squash just to add to your own bowl. Whatever works for you and your family. The options are endless.
Some of my favorite spaghetti squash recipes can be found on the blog…
- Baked Ricotta Spaghetti Squash with Shrimp
- Mexican Spaghetti Squash Boats
- Pulled Pork Spaghetti Squash Boats
- Simple Spring Spaghetti Squash Skillet
- The Easiest Spaghetti Squash Chicken Parmesan
If you want more recipes, you can find more of my favorite spaghetti squash recipes here.
Similar Recipes to Oven-Cooked Spaghetti Squash:
If you’re like me, you love your meals packed with veggies. While spaghetti squash is always great for bulking up a meal and getting more veggies in, I also love to experiment with other veggies as well.
Here are a few other recipes for you to enjoy:
- Skillet Zucchini Lasagna
- Snickerdoodle Zucchini Baked Oats
- Microwave Brownie Zucchini Oats
- Quick Skillet Ham and Veggie Pasta
Of course, if you’re wanting veggie-packed, healthy meals to enjoy throughout the week, you can always get my dinner meal plan.
I do all the work for you to make macro-counting as easy as possible. My meal plan comes with 5 recipes each week that all work together to make meal-prepping and cooking easier. It’s based on how I like to plan for my own family–you can read more about that here.
And if you’re ready to start making hitting your goals easier, you can try my meal plan for FREE for 7 days here.
How to Cook Spaghetti Squash in the Oven
Cooking spaghetti squash in the oven is so simple, but the perfect thing for anyone counting macros. It’s easy, goes with everything, and is a great way to bulk up your recipes without adding lots of extra calories. Because big portions are too important to me!
If you like big portions and macro-friendly recipes, then you can get my recipes from my meal plan or any of my cookbooks. Enjoy!
Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This post may contain affiliate links that at no additional cost to you, I may earn a small commission. Read the full privacy policy here.
Simple Roasted Spaghetti Squash
Ingredients
- 1 large spaghetti squash 990 g after split and seeded
- Olive Oil Spray 5 g
- Salt and Pepper
Instructions
- Preheat the oven to 375°.
- Poke the spaghetti squash several times with a knife and microwave whole for 5 minutes. You can skip this step and roast longer, but I like to make the cutting easier, and speed up the roasting process.
- Cut off the tougher end with the stem, and then cut the squash in half lengthwise. (You can also cut across the shorter axis if you prefer longer noodles.) Scoop out the seedy center. Place both pieces face up on a parchment-lined baking sheet. Spray with a mist of oil spray and sprinkle liberally with kosher salt and pepper. Flip them face down and roast for 20-25 minutes at 375°. If you skip the microwave, roast for about 45 minutes until slightly tender.
- Flip them over right after you pull them out so they don’t continue to steam. Now they’re ready to pull into strands and top with whatever your heart desires!
Notes
Nutrition
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