Baked Spaghetti Squash

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Making baked spaghetti squash is an easy way to serve up a natural, low-carb pasta substitute with your favorite sauce and seasonings. 

white plate of baked spaghetti squash

❤️ Why You’ll Love this Recipe: Baked spaghetti squash is easy to cook and totally hands-off. And once you have it, you can easily dress it up with your family’s favorite sauces for a light but flavorful dinner. 

pinterest button for baked spaghetti squash

How to Make Baked Spaghetti Squash

This is a very straightforward and hands-off recipe. You’ll simply pop the squash into a hot oven and let it go until you have soft, tender strands of spaghetti-like veggies. 

Remember to set a timer to flip the squash over halfway through the baking time. This will help prevent the bottom of the squash from browning too much. 

collage of two steps in making roasted whole spaghetti squash

Should I Cut the Squash Before or After Baking?

I like to bake spaghetti squash whole. While it takes a bit longer than cooking a cut squash, it’s so much easier to cut the squash when it’s nice and soft after baking than before. 

If you’re short on time, you can cut the squash in half the long way before baking. Scrape out the seeds, then place the squash cut side down in the baking dish and roast until you can easily pierce the flesh with a butter knife. Tip: If you cut the ends off the squash before cutting it lengthwise, it’s easier to cut in half. 

collage of baked spaghetti squash with and without seeds

Choosing Spaghetti Squash

When choosing a spaghetti squash, pick one that has a smooth, blemish-free skin with a stem. Avoid squash with missing stems, soft spots or cracks, It should have a nice yellow color. If it’s green it isn’t ripe. It should feel heavy for its size. 

collage of three pans showing how to fry spaghetti squash in a skillet after baking

Cleaning a Spaghetti Squash

Remove the squash from the oven when it’s nice and soft. Before you cut it, let it cool for 10-15 minutes so you can handle it. Squash retains a lot of heat and you want it to be cool enough to handle. 

After you cut the squash, you’ll need to scrape out the seeds. Be sure to remove the stringy bits too. 

Scooping out the seeds is pretty straight forward but you will also want to get the stringy stands 

Now you’re ready to scoop out the squash itself. The key here is to be gentle and make sure not to mash it so the spaghetti strands stay in shape. It will come away from the skin easily. 

white plate with baked spaghetti squash

Finishing the Dish

Once you’ve separated your spaghetti from it’s skin, you’ll give it a quick saute in some flavored olive oil.

The point of sautéing the spaghetti squash on the stove is to infuse it with the garlic oil. It’s fully cooked at this point. In fact, if you’re in a hurry, you can eat the squash as-is from the oven, seasoned however you like. .

Or, for extra flavor, I love to finish the garlicky sauteed spaghetti squash with a sprinkle of freshly grated parmesan. 

Storing 

This baked spaghetti squash is best served immediately. However, you can store it for up to four days in the fridge. Just note that the more it  is reheated, the softer and watery-er it may get. 

white plate of baked and stir-fried spaghetti squash

How to Serve Garlicky Spaghetti Squash

Try pairing your easy spaghetti squash with these tasty sides:

white plate with baked spaghetti squash
Yield: 4 Servings

Baked Spaghetti Squash

Prep Time 15 minutes
Additional Time 1 hour
Total Time 1 hour 15 minutes

Baked Spaghetti Squash is the easiest way to make stringy, fresh and flavorful pasta out of low-carb squash.

Ingredients

  • 1 spaghetti squash (2 pounds)
  • 1 tablespoons olive oil
  • 1 garlic clove, slivered
  • Coarse salt and ground pepper

Instructions

  1. Preheat oven to 400°. With a fork, prick squash in several places. Place on a rimmed baking sheet; bake until soft to the touch, about 1 hour.
  2. When cool enough to handle, halve squash crosswise. Scoop out seeds; discard. Scrape flesh into strands. (Drain if necessary)
  3. In a large skillet, heat oil over low heat. Add garlic; cook until fragrant and just starting to color, about 5 minutes. Add squash; season with salt and pepper. Cook, tossing frequently, until squash is very hot, about 5 minutes.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 97Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 189mgCarbohydrates: 16gFiber: 4gSugar: 6gProtein: 2g

Nutrition information is calculated by Nutritionix and may not always be accurate.

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