I Hated Spaghetti Squash Until I Cooked It This Way

For a long time, I actually thought I hated spaghetti squash. My only experience was with a pile of steamy, overcooked “noodles” taking the place of my beloved pasta. What, I thought, was even the point of all this? Surely there were better spaghetti alternatives available than this! However, I’ve never been able to just accept that I dislike a vegetable without exhausting all my options, so I did a deep dive to see how I could improve the situation. I learned a few key techniques and things started to look up.

First, I realized that roasting at a high temperature is way better than steaming here — you get browned, caramelized edges and a firmer (al dente, if you will) texture. Once I got that down, I tried cutting it into rings, rather than halves. This gives you maximum browning and longer strands. However, it’s so annoying to cut, and more often than not, the payoff just doesn’t feel worth it when halved is still so good.

Now, to set some expectations. This is such a versatile fall ingredient, but — brace yourselves — spaghetti squash is still squash. It’s never going to taste like pasta no matter how perfectly you cook it. Personally, I still won’t do a 1-to-1 noodle swap and instead prefer to incorporate spaghetti squash into things like cheesy quesadillas (they make it somehow taste cheesier!). I also like adding it to casseroles, saucy stir-fries, and halves stuffed with ingredients (like I did with this stuffed butternut squash) so I can eat it directly out of the skin like a baked potato. I’ve even added it to spaghetti dishes with pasta. Once you get the technique down, the possibilities are endless!

Why You’ll Love It

• The perfect texture. Crispy caramelized edges and a tender (but not soggy!) interior makes this a delicious base to any meal.

• It’s a great jumping off point. You can add any seasonings or toppings you like. I list some ideas below to help get you started!

Key Ingredients in Spaghetti Squash

• Spaghetti squash: The skin on this squash can be very tough. If you’re having a hard time safely cutting through it, cut a few shallow incisions all over and microwave for 4 to 6 minutes. It won’t cook the squash, but it will make it a little easier to get through.

• Oil: I like olive oil, but you can also use any neutral cooking oil you prefer. This will help the spaghetti squash get those roasty, crispy bits.

How to Make Spaghetti Squash

1. Prep the squash. Cut a large spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Brush the cut sides with olive oil and season with salt and pepper.

2. Roast the squash. Place the squash cut-side down on a baking sheet and roast until fork tender.

3. Shred the squash. Flip the squash over and use a fork to scrape the flesh into noodle-like strands.

Squash Halves vs. Rings

Cutting spaghetti squash in half lengthwise will yield plenty of delicious crispy bits and a perfectly tender texture for the interior. However, if you want the absolute longest strands, you can cut the spaghetti squash crosswise into 1-inch thick rings. This also gives it the most caramelization (more surface area equals more browning). That said, it’s also harder to cut this way because the squash skin is so tough.

If your plan is to cut them into rings or if you’re having trouble halving it, I recommend cutting a few shallow incisions all over the squash to release some steam and microwave for 4 to 6 minutes. This won’t cook the interior, but it will slightly tenderize the outside and make it more manageable to cut open. Brush the rings all over with oil, season with salt and pepper, and cook for the same amount of time below — just flip them halfway through.

Helpful Swaps

• Add some spice! Paprika, garlic powder, or smoky chili powder are all great here. Or, opt for a spice blend like tangy za’atar, Italian seasoning, or even rub it with a little miso paste.

• Instead of oil, brush the cut sides of the squash with basil pesto.

Storage and Make-Ahead Tips

Leftovers can be refrigerated in an airtight container for up to 4 days. You can use them hot or cold, depending on your desired dish.

Try Roasted Spaghetti Squash in These Recipes

• Sausage and Kale Stuffed Spaghetti Squash

• Mediterranean Spaghetti Squash with Shrimp, Olives, and Feta

• Broccoli and Cheese Spaghetti Squash Casserole

• Skillet Chicken Parmesan Spaghetti Squash

• Creamy Pesto Spaghetti Squash

Roasted Spaghetti Squash Recipe

Our foolproof method for caramelized edges and an interior that's tender and never soggy.

Prep time 5 minutes

Cook time 35 minutes to 40 minutes

Serves 2 to 4

Ingredients

• 1 large spaghetti squash (3 to 4 pounds)

• 2 tablespoons olive oil

• 3/4 teaspoon kosher salt, plus more as needed

• 1/4 teaspoon freshly ground black pepper, plus more as needed

Instructions

1. Arrange a rack in the middle of the oven and heat the oven to 450°F.

2. Cut 1 large spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Brush the cut sides of the squash with 2 tablespoons olive oil. Sprinkle with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper.

3. Place the squash cut-side down on a baking sheet. Roast until fork tender, 35 to 40 minutes.

4. Slide a thin spatula, preferably metal, under each half and carefully flip over. Use a fork to scrape the flesh into strands. Taste and season with more kosher salt and black pepper as needed.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.