How to Bake Spaghetti Squash
This recipe is the fool-proof way to cook perfectly tender spaghetti squash every time. Add some protein to it and it makes the perfect main dish, but it’s also a great option for a healthy side dish. Once it’s cooked, just add your favorite marinara sauce, seasonings, some olive oil, or all of the above!
Spaghetti squash can be an intimidating vegetable to pick up off the grocery store shelf. But it doesn’t have to be! After you cook it at home just once, you’ll have the confidence to add it to your weekly shopping list!
I love the versatility of spaghetti squash. Once cooked, it’s interior is stringy and has a slight bite to it. It’s somewhat similar to a spaghetti noodle, which is why many people use its flesh as a substitute for wheat pasta!
Spaghetti squash has a slightly sweet flavor, but is bland enough that it’s flavor can be altered by whatever toppings you choose.
If this is your first time making spaghetti squash, see some of my helpful tips below to make the process even easier!
My Helpful Tips:
- Microwave the spaghetti squash first
- This helps soften the squash, so it’s easier (and safer) to cut in half!
- Using a spoon, scoop out the seeds and toss out
- Or save them and roast them for an easy snack!
- Roast flesh-side down on the pan
- This prevents the inside of the squash from burning while helping it cook thoroughly
- You know it’s done when you can easily poke a fork through the skin!
And that’s it! It’s that easy. And delicious. Hopefully this ingredient won’t intimidate you any longer!
Baked Spaghetti Squash
Ingredients
- 1 spaghetti squash
- 2 tbsp. olive oil, extra virgin
- kosher salt, to taste
- cracked black pepper, to taste
Instructions
- Preheat oven to 400°F. Line a large baking sheet with parchment paper and set aside.
- Microwave spaghetti squash for 3-5 minutes to soften and make it easier to cut. Then, carefully cut in half from top to bottom and use a spoon to remove the seeds.
- Drizzle olive oil inside of squash, sprinkle generously with salt and pepper, and place cut side down on a parchment paper-lined baking sheet.
- Bake for 35-45 minutes or until soft. (Tip: It's done when you can easily poke a fork through the skin.)
- Serve with pasta sauce of your choice. I like Ragu Simply Traditional Sauce with no sugar added.
Notes
- Refrigerate squash within two hours of cooking.
- Store leftover cooked squash in an airtight container in the refrigerator for 3-5 days.