4.9 from 90 votes
How to Cook Spaghetti Squash (Most Flavor)
Spaghetti squash is a great fall and winter vegetable. There are a few different ways to cook spaghetti squash, but roasting it the oven always makes for the most delicious flavor. Watch the video below to see how I cook it!
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 4 servings
Calories: 1821 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 spaghetti squash
- 2 tablespoons extra virgin olive oil
- Kosher salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Carefully slice the spaghetti squash in half lengthwise with a sharp knife. Note: if it's really difficult to slice, you can microwave it for 2 to 3 minutes to soften the outside skin.
- Use a large spoon to scoop out the seeds.
- Coat the inside of the spaghetti squash with oil and sprinkle with salt and pepper.
- Turn the spaghetti squash upside down on a baking tray and cook for 40 to 50 minutes, depending on the size. You'll know it's done when the top of the spaghetti squash can be easily pierced with a knife and the underside edges have become golden.
- Let the spaghetti squash cool to the touch, then use a fork to scrape the inside to create long strands of spaghetti squash noodles.
Cup of Yum
Notes
- Make sure your knife is newly sharpened and take extra care when cutting. See my note in the directions about microwaving as well.
- Spaghetti squash is best cooked slightly al dente, rather than overcooked and mushy. Especially if you plan to store it or add it to other ingredients where it may continue to cook.
Nutrition Information
Calories
182.1kcal
(9%)
Carbohydrates
29.3g
(10%)
Protein
3g
(6%)
Fat
7.9g
(12%)
Saturated Fat
7.9g
(40%)
Sodium
81.8mg
(3%)
Fiber
6.4g
(26%)
Sugar
11.5g
(23%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 1821
% Daily Value*
| Calories | 182.1kcal | 9% |
| Carbohydrates | 29.3g | 10% |
| Protein | 3g | 6% |
| Fat | 7.9g | 12% |
| Saturated Fat | 7.9g | 40% |
| Sodium | 81.8mg | 3% |
| Fiber | 6.4g | 26% |
| Sugar | 11.5g | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.