Skip to main content

Spaghetti Squash

Learn how to bake or microwave spaghetti squash, then top with your favorite sauces or seasonings!
Spaghetti squash strands served with red sauce and grated parmesan cheese.
Prep time: 5 minutes
Cook time: 45 minutes
Makes: 4 cups
Nutrition Facts: View label

Ingredients

1 whole spaghetti squash, rinsed under running water
Topping ingredients as you choose

Directions

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh vegetables under running water before preparing.
  3. Cut the squash in half lengthwise, crosswise or in 1-inch rings. If squash is too tough to cut, microwave or bake for a few minutes until squash is warm to the touch and soft enough to cut.
  4. Remove seeds and stringy fibers with a spoon.
  5. Cook squash. The squash flesh should be easily pierced by a fork when done.
    Microwave (shortest cooking time). Place squash cut side down on a microwave-safe dish with 1 to 2 tablespoons water. Cook on HIGH for about 12 minutes for a medium sized squash.  Time will vary depending on size of squash and power of the microwave.  Squash is done when the shell can be pierced with a fork and the flesh separates into strands.
    Bake in the oven. Choose a baking temperature between 350 to 425 degrees F. Line a baking dish with foil for easier clean up.
    -  For a “roasted” flavor, rub cut edges with a little vegetable oil (optional), place cut side down in the pan and bake uncovered.
    -  For a “steamed” texture, add ½ cup water to the pan and cover with foil.
    Check for doneness after about 40 minutes.  Larger squash and lower oven temperatures may take longer to cook. Squash is done when the shell can be pierced with a fork and the flesh separates into strands.
  6. Let sit for 10 minutes or until squash is cool enough to handle. Use a fork to gently scrape the inside of the squash to make spaghetti-like strands.
  7. Refrigerate leftovers within 2 hours.

Notes

  • Season the squash with a little salt and pepper or try nutmeg, onion or garlic powder.
  • Top with your favorite pasta sauce. Try our Quick Tomato Pasta Sauce.
  • Try sautéed mushrooms, onions or other veggies.
  • Add a sprinkling of cheese.
  • Include beans, tofu, cooked chicken, or cooked meat to make a one dish meal.

Comments

The first time I made this for the family they were skeptical -- but now they love it!

You might also like...

Recipes A to Z (without photos)

Spinach and Black Bean Enchiladas
Casserole dish with tortillas filled with a bean, corn and spinach mix with red sauce.

Spinach and Black Bean Enchiladas

Enjoy these Spinach and Black Bean Enchiladas for an easy and satisfying meal.
Prepare:
15 minutes
Cook:
20 minutes
Makes:
8 enchiladas
Roasted Tomatoes
Roasted tomato halves and herbs with a small amount of liquid in the bottom of the baking dish.

Roasted Tomatoes

Rich and flavorful roasted tomatoes with garlic and your favorite fresh or dried herbs.
Prepare:
10 minutes
Cook:
30 to 45 minutes
Makes:
2 ½ to 3 cups
Berry Blast Off
A sundae glass filled with layers of sliced strawberries, granola, blueberries and creamy yogurt.

Berry Blast Off

This parfait combines granola, berries and yogurt for the perfect breakfast, snack or dessert!
Prepare:
5 minutes
Makes:
4 cups
Stovetop Bulgur
Bowl of soft, cooked bulgur.

Stovetop Bulgur

Nutrient-rich whole grain with a light and nutty flavor that cooks quickly.
Cook:
15 minutes
Makes:
3 cups
Rice with Black Beans and Sausage
Large dish of a simple rice, sausage and vegetable mix.

Rice with Black Beans and Sausage

A comforting dish of filling grains, tender beans and spicy sausage.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
8 Cups
Cherry Oat Crumble
Photo of Cherry Oat Crumble

Cherry Oat Crumble

Low-sugar dessert that combines wholesome oats and tart cherries. Enjoy it for breakfast with a serving of plain yogurt.
Prepare:
15 minutes
Cook:
30 to 45 minutes
Makes:
3 Cups
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.