How to Roast a Spaghetti Squash Whole

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No more wasting time (and risking cutting yourself) by slicing into a slippery spaghetti squash before it’s been cooked. Just roast it whole and move on with your day! Keep reading for everything you need to know about how to roast a spaghetti squash whole

spaghetti squash strands on a cutting board

When I first shared this method on Instagram, it quickly got over 40,000 views and hundreds of comments from people who didn’t know that they could skip the step of slicing into a hard spaghetti squash before roasting it. Not only does this save a ton of time, but it minimizes mess and yields tender strands of spaghetti squash every time.

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The Search for the Best Cooking Method

Over the years, I’ve tried every method of cooking spaghetti squash from the Instant Pot, to the slow cooker, to the oven, to the microwave. For a long time I believed that the goal of cooking spaghetti squash was to enhance its flavor, but it turns out that spaghetti squash doesn’t have much flavor no matter how you cook it! That’s what makes it such a useful ingredient. It quickly adapts to any other ingredients you add to it and is a blank canvas for sauces and seasonings. 

Why this Method Works

The goal with cooking spaghetti squash is to get the strands tender while they still hold their shape. And I’m here to tell you that the best way to achieve that is through roasting it whole. When you roast the squash whole, it steams inside its shell, trapping critical moisture and heat that are critical to tenderizing the squash strands.

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a hollowed out spaghetti squash on a wood cutting board

How to Do It

Pierce the spaghetti squash all over with a knife. Place it in a casserole dish. Bake at 400° F until golden brown and tender all the way through, 40 to 50 minutes. Let the squash cool completely. Scrape out the strands and they’re ready to use in any recipe. 

Ways to Use Spaghetti Squash

overhead image of a fork in a Spaghetti Squash Bowl

How to Store Spaghetti Squash

Once the squash is roasted, let it cool completely. Scrape out the spaghetti squash strands. Pack them tightly into freezer-safe bags, remove as much air as possible, and seal them well. Spaghetti squash can be frozen for up to 6 months. 

If you have more questions about spaghetti squash, be sure to check out my Spaghetti Squash Page.

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whole roasted spaghetti squash on a half sheet pan
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How to Roast a Spaghetti Squash Whole

The easiest way to roast a spaghetti squash is to roast it whole. No need to worry about slicing it open while it’s rolling around on the cutting board. The strands come out perfectly tender every time. Cook the whole squash, scrape out the strands, and then use them in any recipe that calls for spaghetti squash.
Prep: 5 minutes
Cook: 40 minutes
Total: 45 minutes
Servings: 4

Equipment

  • Sharp Knife
  • Baking Dish

Ingredients 

  • 1 spaghetti squash (3 to 4 pounds total; see note)

Instructions 

  • Preheat the oven to 400° F.
  • Using a sharp knife, pierce the skin of the squash on all sides.
  • Place the squash in a casserole dish (you can line the dish with foil first to make clean-up easier).
  • Bake until deep golden brown on the outside and a knife inserted into the squash easily breaks through the skin and strands inside (you want it to easily slide all the way into the center of the squash. This should take 40 to 47 minutes for a 3-4 pound squash. (See note below for other sizes.)
  • Let the squash cool completely before slicing it in half through the center (not stem-to-stem, just through the skin). Carefully scrape out and discard the seeds. Then use a large fork to pull out the squash strands, gently teasing them apart. Use right away in any recipe that calls for spaghetti squash or store in an airtight container in the refrigerator for up to 3 days.

Notes

A 3-pound spaghetti squash should roast in 40 minutes. Add 7 minutes of cooking time for each additional pound.

Nutrition

Calories: 75kcal | Carbohydrates: 17g | Protein: 2g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 41mg | Potassium: 261mg | Fiber: 4g | Sugar: 7g | Vitamin A: 290IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Author: Jess Smith via Inquiring Chef
Cost: $6.00
Calories: 75
Keyword: easy vegetable side, how to, spaghetti squash, vegetable recipe, vegetable side dish, vegetarian
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About Jess Smith

Jess is the recipe creator and photographer at InquiringChef.com. She spent nearly a decade as the Chief Recipe Developer for the award-winning meal planning app Cook Smarts. Her colorful, healthyish recipes have been featured in popular online publications including Parade, Hallmark, and HuffPost.

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