How to Cook Whole Spaghetti Squash

Spaghetti squash is unique because it’s not just a vegetable but also a pasta substitute. Cooking Spaghetti Squash Whole in the oven is easy, and it creates a delicious gluten-free pasta option.

There are so many options for this healthy, low-fat, gluten-free squash to be used as pasta. Whether simply adding a few seasonings and eating it as is or topping it with a marinara or vegan alfredo sauce, it is sure to please even the pickiest of eaters.

What is spaghetti squash?

Spaghetti squash is an amazing yellow-orange vegetable that’s almost magical because it looks like a regular squash on the outside but once cooked the flesh inside turns into angel-hair type pasta that is absolutely delicious.

What is great about spaghetti squash is that it’s inexpensive and available in many areas year-round. Not to mention, it is a perfect pasta option for everyone, even those avoiding gluten.

The amazing thing is that once cooked, it’s basically a delicious healthy pasta just waiting for some spices or a marinara sauce to be added.

Methods for cooking

There are a number of different ways you can cook spaghetti squash, and everyone has an opinion on which one is the best way. I definitely have my own preference that I’ll share below.

• Baking whole in oven
• Roasting sliced halves in oven
• Cooking whole in microwave
• Pressure cooking in an Instant Pot

Baking spaghetti squash whole in oven

My favorite way to cook spaghetti squash is to bake it whole in the oven because there is no prep work, no need to lose a finger trying to cut through the raw tough outer layer, and no mess.

Use a sharp knife to slit approximately 6-8 places in the whole spaghetti squash. Do NOT skip this step or the squash may blow up in your oven. Talk about a mess to clean up!

Place on a baking sheet and cook in the oven at 350°F for approximately 45-60 minutes. Cooking time will depend on the size of your squash. Larger squashes require more cooking time.

Once cooked, allow it to cool so it can be handled safely.

Slice the squash in half and remove seeds using a spoon. In my experience, there aren’t usually that many seeds to be removed, so this is quick and easy.

Use a fork to scrape the flesh inside. It will easily come out in spaghetti-type noodles.

Drizzle freshly squeezed lemon juice over noodles, and add a few seasonings such as sea salt, nutritional yeast, garlic powder, parsley flakes, and smoked paprika. Or, add an oil-free marinara sauce or homemade vegan alfredo sauce.

These noodles are also great for layering in vegetable casseroles.

*Originally published June 2015.

Why cooking spaghetti squash whole is best

• No need to struggle to try to cut through the hard skin when raw.
• It stays moist while cooking and doesn’t dry out.
• There is zero mess if you place it on a baking sheet with parchment paper before cooking.

Other squash great recipes

• Stuffed Acorn Squash
• 15 Fabulous Squash Recipes
• Oven-Crispy Zucchini & Squash

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How to Cook Spaghetti Squash Whole

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Spaghetti squash is unique because it's not just a vegetable but also a pasta substitute. Cooking spaghetti squash whole in the oven is easy, and it creates a delicious gluten-free pasta option.

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Ingredients

• 1 whole spaghetti sqash
• lemon juice, freshly squeezed
• parsley flakes
• nutritional yeast flakes
• garlic powder
• sea salt

Instructions

1. My favorite way to cook spaghetti squash is to bake it whole in the oven because there is no prep work, no need to lose a finger trying to cut through the raw tough outer layer, and no mess.
2. Use a sharp knife to slit approximately 6-8 places in the whole spaghetti squash. Do NOT skip this step or the squash may blow up in your oven. Talk about a mess to clean up!
3. Place on a baking sheet and cook in the oven at 350°F for approximately 45-60 minutes. Cooking time will depend on the size of your squash. Larger squashes require more cooking time.
4. Once cooked, allow it to cool so it can be handled safely.
5. Slice the squash in half and remove seeds using a spoon. In my experience, there aren't usually that many seeds to be removed, so this is quick and easy.
6. Use a fork to scrape the flesh inside. It will easily come out in spaghetti-type noodles.
7. Drizzle freshly squeezed lemon juice over noodles, and add a few seasonings such as sea salt, nutritional yeast, garlic powder, parsley flakes, and smoked paprika. Or, add an oil-free marinara sauce or homemade vegan alfredo sauce. These noodles are also great for layering in vegetable casseroles.

Notes

Why cooking spaghetti squash whole is best

• No need to struggle to try to cut through the hard skin when raw.
• It stays moist while cooking and doesn’t dry out.
• There is zero mess if you place it on a baking sheet with parchment paper before cooking.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Pure Natural Non-fortified Nutritional Yeast Flakes (8 oz.)
• 
  Reynolds Kitchens Pop-Up Parchment Paper Sheets, 10.7x13.6 Inch, 30 Sheets

Nutrition Information:

Yield: 4
Amount Per Serving: Calories: 59Total Fat: 0gCarbohydrates: 12gFiber: 1gSugar: 0gProtein: 2g

To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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