Spaghetti squash is nutritious and easy to prepare. Learn how to cook spaghetti squash whole in the oven!
There are different ways to cooking spaghetti squash but this whole squash oven method is the easiest way to get those fork-tender strands.
Why you'll love this recipe
- Spaghetti-like strands are great low-carb pasta alternative
- An easy way to cook the large veggie - no need to battle slicing the tough skin
- Can be used in a variety of healthy recipes
Ingredients
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Spaghetti squash - One whole raw squash is all you need! The size will dictate cook time as well as the amount yielded.
Large ones yield about 7-8 cups of squash tendrils while medium ones can yield about 4-6 cups.
Step-by-step instructions
Before you start: Preheat the oven to 375 degrees Fahrenheit. Line a rectangular baking dish roasting pan with foil or parchment paper.
Step 1: Pierce the uncooked squash all over with a sharp knife.
Step 2: Place whole squash in the prepared roasting pan or baking dish and bake for 45-60 min. Flip halfway through baking.
Step 3: Allow to rest for 10 minutes. Then transfer to a cutting board and slice in half lengthwise (wearing pot holders if needed).
Step 4: Scoop out the seeds from the squash halves and then use the tines of a fork to pull strands of the flesh apart.
Tips
- Use a roasting pan or baking dish that has higher sides than a rimmed baking sheet.
- Be careful when flipping it midway through cooking. Using oven mitts is highly recommended! The outer shell will begin to soften as it cooks.
- Cooking time will vary based on the size of your squash.
Equipment
To roast, you'll need a couple of key pieces of equipment.
Sharp chef's knife - This is key for making slits on the outside skin but also when cutting it in half.
Roasting pan or rectangular baking dish - I prefer to use this over a baking sheet. The weight and round shape of this veggie can make it a bit unwieldy. With higher sides and a more sturdy dish, it is easier to get it in and out of the oven.
Serving suggestions
This cooking method is great for meal prep. Refrigerate cooked squash and use it later in the week.
- Top the spaghetti noodles with your favorite sauce like Alfredo sauce, your favorite pasta sauce, red sauce, pesto, or roasted pepper sauce.
- Use the noodles in an easy and hearty soup.
FAQs
Yes! This is to use when meal prepping. Cook and refrigerate in an airtight container.
Yes! It is keto and works well on a keto diet.
Yes! You can eat the seeds. The seeds are nutritious and you can roast them just as you would pumpkin seeds.
📖 Recipe
How to Cook Spaghetti Squash Whole
Ingredients
- 1 large raw spaghetti squash
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Line a roasting pan or rectangular baking dish with foil or parchment paper. Pierce the uncooked squash all over with a sharp knife.
- Place whole squash in the prepared roasting pan or baking dish and bake for 45-60 min. Carefully flip halfway through baking.
- Allow it to rest for 10 minutes. Then transfer to a cutting board and slice in half lengthwise (wearing pot holders if needed).
- Scoop out the seeds from each half and then use the tines of a fork to pull strands of the flesh apart.Store in an airtight container in the refrigerator for 3-4 days.
Notes
- Use a roasting pan or baking dish that has higher sides than a rimmed baking sheet.
- Be careful when flipping midway through cooking. Using oven mitts is highly recommended! The outer shell will begin to soften as it cooks.
- Cooking time will vary based on the size of your squash. Large ones yield about 7-8 cups of tendrils/noodles while medium ones can yield about 4-6 cups.
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