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.
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.
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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.