How to Cook Spaghetti Squash

4.43 from 114 votes

Learn how to cook spaghetti squash in the oven to get perfect long, al dente noodles every time. No mushy spaghetti squash noodles here!

Prep Time50

Cook Time30

Total Time1 20

Course: Main Dishes

Cuisine: American

Diet: Gluten Free, Vegan

Servings: servings

Calories: 150kcal

1 large spaghetti squash
Coarse sea salt
1 tablespoon neutral-flavored cooking oil avocado, grapeseed, safflower, or olive oil all work well

Using a sharp paring knife, slice the spaghetti squash into 1-2” horizontal rings—like donuts. Cut out the inside seeds and strings and discard.
Lay the squash rings on a clean kitchen towel, then sprinkle liberally with sea salt. Let sit for 15-20 minutes to release some of the water in the squash.
Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone baking sheet. Set aside.
Using another clean towel, wipe off the excess water and salt. Brush both sides of each ring with oil. Place the rings on the prepared baking sheet, and bake in preheated oven for 25-30 minutes, or until the squash is fork tender, but not mushy.
Remove squash from the oven and let it cool to the touch, about 30 minutes. Then use a fork to remove the noodles from the skin and fluff. Serve with your favorite sauce and toppings.

Slicing the squash into rings will give you the longest, most spaghetti-like noodles.
For safety, use a small paring knife to cut your spaghetti squash instead of a large chef's knife! Your first aid kit will thank you.
Don't skip the salting step! It draws out moisture so that your noodles aren't mushy.