August 16, 2018

How to Cook Spaghetti Squash

Spaghetti squash is the perfect vegetable-alternative to pasta and has a versatile and delicious flavor. But how intimidating is this giant yellow oblong squash? Very. And what on earth do you do with it once you've cooked it?

How to cook spaghetti squash

Fear not, friends. Today I'm going to share the (extremely easy) way to cook spaghetti squash and suggest some quick meals you can throw together.

Let me first tell you the exciting story of the volunteer spaghetti squash.

At my house, we have a huge garden filled with many veggies. We regularly grow zucchini, eggplant, peppers, tomatoes, cucumbers, green beans, asparagus, and a variety of herbs. This year we even grew some greens like arugula and lettuce and we tried beets!

This spring, as our garden plants started to grow, my dad noticed a new plant. Something he didn't recognize. And he's an expert -- if it was one of the plants I mentioned earlier, my dad would know.

Pretty soon, the mystery plant, or volunteer, as my dad called it, started to grow tiny little green oblong fruits. We thought they looked like melons. The volunteers kept growing, getting bigger and bigger.

Now, we use our own compost as soil for the garden. So, as you can imagine, our compost consists of vegetable stems and seeds from food we've eaten in the past. These volunteers could be anything.

Finally, one of the volunteers got big enough that we decided to pick it. I did some googling based on what it looked like and found, to my great excitement, that we had spaghetti squash! When I cut into it, I was thrilled. Confirmed spaghetti squash! Plus, the volunteer plant was growing like a weed in the garden.

YUM. I love spaghetti squash. What a gift from God to give our family this lovely plant!

Anyway, now that you've heard the happy story of how I ate spaghetti squash at every meal for the entire summer, let me tell you how you can eat this delicious squash.

How to cook spaghetti squash

How to cook spaghetti squash

A spaghetti squash needs to be cooked to soften the inside and create a spaghetti texture. So you'll need your oven for this.

Step 1. Chop off the two ends of the squash. Stand the squash upright and slice lengthwise down the middle. Warning: this may take some muscle and a large knife. But I promise, if this 5' 2" girl can cut a spaghetti squash, you can too!

Step 2. Take a spoon and scoop out the seeds, leaving a divot in the center of the squash.

Step 3. Place the halves skin-side down on a baking sheet and bake in the oven at 400 for around 40 minutes. Once you can run a fork through the squash easily, it's done.

Step 4. After you take the squash out of the oven, let it cool until you can easily handle it. Using a fork, scrape out the inside from the skin. You'll notice that the squash will easily take on a spaghetti-like shape. Remove all the "spaghetti" and you're done!

How to cook spaghetti squash

What to eat with spaghetti squash

Spaghetti squash has a slightly sweet, but neutral flavor. You can pretty much eat it with everything.

Here are my favorite ways to eat spaghetti squash:

  • With sautéed kale, sun-dried tomatoes, walnuts, and garlic.
  • With black beans, white beans, or chickpeas mixed in.
  • As a stir-fry with tons of veggies and edamame.
  • With a vegan pesto.
  • Under zucchini or eggplant.
  • Plain--with a little seasoning on top.

The possibilities are endless.

Recipe Prayer

Lord, thank you for spaghetti squash. Thank you for this delicious, versatile vegetable, that is so easy to cook. Bless us and the gift of your fruit.

Tried this recipe?

Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.

How to Cook Spaghetti Squash

Spaghetti squash is the perfect vegetable-alternative to pasta and has a versatile and delicious flavor. But how intimidating is this giant yellow oblong squash? Very. And what on earth do you do with it once you've cooked it?















  • 1 Medium Spaghetti Squash


  1. Preheat the oven to 400°F.
  2. Cut the two ends off of the spaghetti squash, then turn upright and slice in half lengthwise.
  3. Using a spoon, scoop the seeds out of each half.
  4. Place the halves skin-side down on a baking sheet. Bake for 40 minutes or until the squash is tender and easily prodded with a fork. Remove from the oven.
  5. When the squash is cool enough to handle, scoop out the inside using a fork. The squash will naturally take on a spaghetti-like shape. Enjoy!
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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography