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Here’s How to Cook the Best Spaghetti Squash

Roasted Spaghetti Squash in the Oven

yield: 6 SERVINGS

prep time: 10 MINUTES

cook time: 35 MINUTES

total time: 45 MINUTES

Ingredients

  • 1 spaghetti squash (about 2 lbs.)
  • 1 tablespoon olive oil
  • 1/8 teaspoon of salt
  • pinch of ground black pepper

Directions

1

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper for easy clean up.

2

Slice the spaghetti squash in half lengthwise. Scoop out the seeds in the middle.

3

Coat the inside of both halves with olive oil, salt & pepper. Place the halves, facing down, onto the baking sheet pan.

4

Bake in the oven for about 35-45 minutes until golden brown and fork-tender. If the strands release easily from the skin, it's ready!

5

Shred it! You'll be able to use a fork and scrape the strands from the inside. Fluff and serve with butter or parmesan cheese as desired.

Nutritional Information

Yield: 6 servings, Serving Size: about 3/4 cup
Amount Per Serving: Calories: 61, Total Carbohydrates: 9g, Fiber: 2g, Net Carbohydrates: 7g, Total Fat: 3g, Protein: 1g

Brought to you by Hip2Keto.
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tips for making the best spaghetti squash

Looking for tips on preparing spaghetti squash?

This unique veggie, well it’s technically a fruit, is one of my very favorite keto-friendly foods! Don’t be intimidated by this squash’s size and shape, because it’s EASY to cook and is a great sub when you’re craving high-carb pasta! After it’s baked, spaghetti squash becomes tender and you end up with these yummy strands that look a little similar to spaghetti.

using a fork to remove spaghetti squash

Today I’m sharing how to make the BEST spaghetti squash, and yep – it’s so SIMPLE to do in the oven that you’ll want to start making it all the time!

Once roasted, the taste and texture is insanely delicious with just a little butter, or dressed up with parmesan cheese like in this cheesy twice-baked spaghetti squash recipe I LOVE. Or sprinkle with Collin’s fave cheese – Pecorino Romano!

large bowl of spaghetti squash

Why spaghetti squash?

It’s a great tasting winter squash that has some healthy benefits such as lots of fiber, vitamin C, and beta-carotene. Spaghetti squash is super satisfying and can be an excellent stand-in for pasta in low carb and keto recipes and pairs well with so many types of flavors and sauces. You can even make a comforting Italian sausage spaghetti squash casserole!

prepping spaghetti squash for the oven

Hip Tips: 

  • Don’t forget to scoop out the seeds in the middle first.  I find that a serrated grapefruit spoon easily scoops out the seeds quickly.
  • Use good quality extra virgin olive oil! Make sure to coat the squash before roasting with olive oil because it will give it the BEST golden texture and taste.
  • Place spaghetti squash halves on a baking sheet facing down. This will help the moisture move out and the edges will caramelize for mouth-watering texture.

olive oil on a spaghetti squash


Print

Roasted Spaghetti Squash in the Oven

yield: 6 SERVINGS

prep time: 10 MINUTES

cook time: 35 MINUTES

total time: 45 MINUTES

Here's how to cut and bake a spaghetti squash that'll yield lots of tender strands of heaven!

Ingredients

  • 1 spaghetti squash (about 2 lbs.)
  • 1 tablespoon olive oil
  • 1/8 teaspoon of salt
  • pinch of ground black pepper

Directions

1

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper for easy clean up.

2

Slice the spaghetti squash in half lengthwise. Scoop out the seeds in the middle.

3

Coat the inside of both halves with olive oil, salt & pepper. Place the halves, facing down, onto the baking sheet pan.

4

Bake in the oven for about 35-45 minutes until golden brown and fork-tender. If the strands release easily from the skin, it's ready!

5

Shred it! You'll be able to use a fork and scrape the strands from the inside. Fluff and serve with butter or parmesan cheese as desired.

Nutritional Information

Yield: 6 servings, Serving Size: about 3/4 cup
Amount Per Serving: Calories: 61, Total Carbohydrates: 9g, Fiber: 2g, Net Carbohydrates: 7g, Total Fat: 3g, Protein: 1g

Brought to you by Hip2Keto.

best ever spaghetti squash on a fork

Roasting spaghetti squash in the oven WINS!

I’ve personally tried cooking spaghetti squash using microwave instructions and in the instant pot, and those methods didn’t replicate the same crave-able flavor from roasting and caramelization using olive oil. To me, it’s worth taking the time to bake it!

I like mixing in a little butter and grated parmesan cheese on my spaghetti squash- SO DARN GOOD!

spaghetti squash with parmesan cheese on top

If you’re already a spaghetti squash fan, what’s your favorite way to enjoy it?


Make some incredible keto meatballs and sauce to go on top of your spaghetti squash! 

Join The Discussion

Comments 8

  1. Mary

    This doesn’t sound bad and will try it baked for a change. I usually just scoop out insides, prick the skin, and put it in the microwave for about 6 minutes or a little more, open side down with a small amount of water in the dish. Cooks up really nice and is still crunchy the way I like it. Great with a little pasta sauce and garlic bread for a super fast meal! Yum!

    • Amber (Hip Sidekick)

      That does sound yummy. Thanks for letting us know how you have been making yours! Hope you enjoy it baked as well!

  2. Sue

    Why scoop seeds first? They come out so easily after. I usually bake mine facing up with some water in the pan. Do the seeds get all over when facing down? I like the idea of the caramelized edges, so I may try this!

    • Lina D (Hip2Save Sidekick)

      I feel like it’s easier, and have always removed seeds – but if you are used to leaving them do you! Ha
      Yes I love caramelized edges – enjoy!

  3. Gail Holcomb

    Because the skin is so tough, I will first microwave the whole squash (prick skin with a fork several times) for about 5 minutes. Then it is easy to cut in half and remove the seeds. I cut the squash cross-wise instead of length-wise because after it is baked you will get longer strands of spaghetti squash that way!

    • Lina D (Hip2Save Sidekick)

      Oh nice – thanks for sharing Gail!

  4. Tammy

    After separating the seed, bake them like you would pumpkin seeds!

    • Amber (Hip Sidekick)

      Great idea, Tammy! Thanks so much for the suggestion!

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