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If you’ve ever wondered what the best way to cook spaghetti squash is, then look no further because this is it! This simple and easy way to cook spaghetti squash will ensure that you get long, pasta-like strands, every single time. Say goodbye to soggy, watery spaghetti squash forever, and be sure to save this post for all of your holiday cooking!
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Friends, fall is officially here, which means in addition to it being COOKBOOK SEASON, it is also spaghetti squash season. Can you believe it?! I don’t know about you, but to me, this year has flown by in the blink of an eye, and I can’t believe that it’s already time to start sharing all of my favorite fall recipes with all of you!
From my Creamy Butternut Squash Cauliflower Soup to my Easy One Pot Vegetarian Spaghetti, this season is all about rich, bold flavors and creamy, comforting textures. In fact, it might be safe to say that fall is my favorite food season. I just can’t get enough of the recipes this time of year!
But no matter what your favorite food season is, I’m really excited to say that my debut cookbook, LOVE TO EAT, has a little something for everyone. Whether that’s a One-Pot Penne Arrabbiata or a brand new twist on my classic Life Changing Tahini Chocolate Chip Cookies, these recipes are designed to help carry you through ALL food seasons, in a delicious and healthy way!
Oh, and P.S. – time is running OUT to snag the exclusive preorder bonus that I have for you! If you pre-order my book from your favorite retailer and submit your receipt here, you’ll receive exclusive access to 5 bonus recipes that you won’t find anywhere else. And let me tell you… they are damn good.
But anyway, let’s get back to the spaghetti squash, shall we?
The Secret to Cooking the Perfect Spaghetti Squash
The biggest secret to getting the perfect spaghetti squash, every time? Cut it into RINGS! When you cut the squash into rings, as opposed to just slicing it down the middle, you work with the strands, not against them, since the spaghetti squash strands run horizontally, in a circle, inside of the squash.
If you’ve ever wondered how your favorite food blogger manages to get those long, thin, noodle-like strands in their squash, this is the hack to doing it! Just make sure that you have an extra-sharp knife to cut through the tough squash. And if you still have trouble cutting through it, simply pop it in the microwave for a few seconds before slicing!
How to Cook Your Spaghetti Squash for a Delightful Texture, Every Time
Once your spaghetti squash is cut into 1 1/2 inch thick rings, use a spoon or a melon baller to scoop out the seeds from the inside. Set them aside or discard them.
Next, while you’re preparing your spaghetti squash, preheat your oven to 400 F. Then, place your squash rings onto a baking sheet and brush them with olive oil and a generous pinch of sea salt and black pepper.
Finally, bake them 30-35 minutes, then remove them from the oven and let them cool. Once they’re cool, use a fork to separate the strands from the skin, and enjoy!
I hope you guys love this recipe! If you make it, be sure to leave a comment below and let me know what you think! And if you post to Instagram, I repost your remakes on my IG stories! xx
** Photography by Bea Moreno
If you've ever wondered what the best way to cook spaghetti squash is, then look no further because this is it! This simple and easy way to cook spaghetti squash will ensure that you get long, pasta-like strands, every single time. Say goodbye to soggy, watery spaghetti squash forever, and be sure to save this post for all of your holiday cooking!
Ingredients
- 1 Spaghetti Squash
Instructions
- Start by preheating your oven to 400 F.
- Next, prepare your spaghetti squash; using a sharp knife, slice it into 1 1/2 inch thick rounds. If you are unable to slice through the squash, simply pop it into the microwave for a few seconds before slicing.
- Once you've cut your squash into rounds, use a spoon or a melon baller to gently scoop out the seeds from the inside. Discard them or set them aside.
- Next, place your spaghetti squash rounds onto a baking sheet and brush them with olive oil. Then, sprinkle a generous pinch of sea salt and black pepper across them.
- Finally, bake them in the oven for 30-35 minutes, or until they are tender.
- Remove them from the oven, and let cool.
- Once they are cool, use a fork to gently separate the strands from the skin.
- Serve as desired, and enjoy!
Did you make this recipe?
I’d love to see what you made – tag @kalejunkie
in your posts and I’ll re-share!
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WHAT DID YOU THINK?
Rate + Review
Can you use vegetable oil if you don’t have olive oil
Hi Lisa, yes you can!
Very good. We added parmesan cheese right at the end. Cooking the rings instead of using the old method is a game changer.
I am so happy it worked out well for you, Jody! Thank you for your review!
Have never thought of cutting it in rounds brilliant idea! It is literally in the oven now. Can’t wait to try it!
The rounds are such a good option! Thank you for making this recipe, Becky, and for leaving a review!
Can you grill or smoke these in rings? Or would it fall apart?
Hi Jessica, you should be able to grill with them ☻
Love
I’m so happy you loved it, Dina! Thank you so much for your review!
can’t believe I’ve been making it by cutting in half all these years. this is so much easier!
Woohoo! I am thrilled to hear that Margie! Thank you for your review!
This was perfect and sooooo easy! How do you store left overs? Is it better not to shred all the rings?
Hi Anna, that is correct – don’t shred them into rings before storing them. Instead, you can reheat them in the oven and then shred them when you’re ready. ☻
Made this for a family function this past weekend. First time doing it this way and it’s MUCH easier this way. My niece tried it for the first time and loved it – even had seconds!
This was a big hit and this is the way I will cook it from now on!
Wow! Kimberly, I am so beyond happy to hear that! Thank you so much for making this recipe and for all of your support – it means the world!
Been buying spaghetti squash occasionally for years. I have tried several different ways of cooking it. So happy to have fallen upon yours, Nicole. Your hacks are helpful for preparing it for cooking and, you’re right about slicing it. Keeps it from getting watery and leaves all the flavor and texture. This will be my method from here on out. Thanks!
Yay! I am so happy to hear that, Sally! Thank you so much for trying out this cooking method and for leaving such a kind review!
Well this is smart! Going to be trying this today when I make spaghetti squash!
Woohoo! Let me know how it turns out for you, Lynne!
Looks amazing! Any thoughts / suggestions about throwing the circled spaghetti squash on a Blackstone grill?