How To: Spaghetti Squash

Clean chicken parmesan over spaghetti squash!
Clean chicken parmesan over spaghetti squash!


The first time I tried spaghetti squash, I heard an angelic sound from the sky. The light bulb in my head flashed on, and I was shown a major epiphany – it changed my life, and I wondered why I had never tried it sooner?! At only 42 calories, .5g fat and 2g fiber per cup, this delicious squash is an absolute ringer for pasta or potato substitutions. Spaghetti squash is now a regular purchase for me at every shopping trip. I love that it makes such a large amount that I can keep a healthy snack in my fridge to eat for several days.

I have read many different ways to cook spaghetti squash, and through my own trial and error, I have come up with a fool proof EASY way to cook perfect squash every time.



Making A Perfect Spaghetti Squash:

You will need:

  • Spaghetti squash
  • Fork
  • Serrated knife
  • Spoon

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Preheat your oven to 375 F. Using a fork, pierce the skin of your spaghetti squash about 10 times evenly around. This will allow the pressure from inside the squash to escape while it cooks.

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Now place the entire squash in the oven, directly on the rack. Make sure your rack is near the middle of the oven so it cooks more evenly.

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Depending on the size of your squash, you may need to adjust the cook time a bit. However, most spaghetti squash takes just over an hour to cook just right. For a small squash, 50 minutes should do – medium: 1 hour – large: 1 hour 15 minutes.

Set your timer for 30-35 minutes. When the timer goes off, turn your squash over (use an oven mitt!), close the door, and set your timer for 30-35 more minutes.

By now, your spaghetti squash should be smelling quite fragrant! When your timer ends, remove the squash using an oven mitt, and feel how soft it is. If your squash still feels quite firm, you may need to cook it for a bit longer. A good way to test is to pierce the skin with a fork. If the fork goes through the squash with little resistance, your squash is done. If the skin is shrively and wrinkled, you probably over cooked it. Most spaghetti squashes are a bit larger, and I have found that 1 hour plus 10 minutes or so is just perfect.

Your squash should look like this:

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The places where I pierced the squash with a fork before I put it in the oven have bubbled out a little bit, and are caramelizing on the outside.


Using an oven mitt and a serrated knife, cut the squash open lengthwise. This should be very easy now that your squash is soft!

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Remove the seeds and stringy stuff from the center of your squash with a big metal spoon.

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Now use a fork to scrape the stringy squash away from the edges gently.

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Keep scraping…there is a lot of squash!

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Scrape until you have removed all of the flesh from the skin. Transfer the squash into a large tupperware container for easy storage.

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Get creative with your squash! Try it with marinara sauce, fresh herbs, goat cheese, soy sauce, fried eggs, sauteed veggies, etc. etc. etc.. The possibilities are endless!

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Congratulations! You are now a professional spaghetti squash roaster. I’m so proud of you. 🙂


Here is a lovely recipe for Ginger Sesame Spaghetti Squash with Edamame. One of my favorites served warm or cold!


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