Spaghetti Squash

Have you ever wanted to make Spaghetti Squash but didn’t know the best way to cook it? See my step by step directions below to bake the perfect Spaghetti Squash.

Using a brush and water, clean off the outer skin of the squash. Carefully slice the squash in half lengthwise. Using a large spoon, scoop out and discard the seeds.

Place the squash on an ungreased baking sheet, spray the cut side of the squash with cooking oil then salt and pepper to taste.

Turn the squash over so they are cut side down. Bake in a preheated 400º oven for 30-40 minutes or until tender when pierced with a fork.

Let the squash rest on the pan for 10 minutes to cool, then use a fork to scrape out the spaghetti like strands of squash.

Place the squash into a bowl.

Using your hands, squeeze out the excess water in the squash. Use the spaghetti squash in whatever recipe you would like or just add butter and enjoy!


  1. This is coming from an Italian who grew up in a family that made macaroni, all kinds, for a living. Spaghetti squash is a really good alternative. It stays firm and absorbs a sauce well. The texture is different, but that is not to say it’s bad. Definitely worth a try any time.


    • I was so mad when I made it, my husband wouldn’t even try it (it was a squash) even after I made a delicious dip with it. I had so much left over so I then turned it into a pasta dish (I really added pasta) and it was delicious. What a great way to get your veggies!

      Liked by 1 person

  2. Hmm – Am I the only person who has never had spaghetti squash? I’ve only had dark orange squash (is that acorn squash). My mom used to buy it frozen, bake it with brown sugar and marshmallows on top.


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