How To Cook Spaghetti Squash

By now, you've likely heard of "zoodles," those pasta-shaped cuts of squash people use for spaghetti, casseroles, and more. But the humble spaghetti squash produces them naturally, no special equipment needed.

Yes, that strange-looking golden yellow squash nestled in among the more popular butternuts and acorns shines as a vegetable alternative to pasta without the extra steps zucchini and his brethren require.

How To Choose Spaghetti Squash

Like other squash varieties, you’ll find spaghetti squash available in abundance at markets as the temperatures begin to drop and fall sets in and throughout the cold winter months. If you're shopping for spaghetti squash for the first or 100th time, these tips can help:

• Color: Look for golden or darker yellow spaghetti squash with firm, smooth skin without mars or soft spots.
• Weight: Another great test for maturity is to pick it up. Ripe spaghetti squash should feel heavy when lifted. If it's light, it's still unripe.
• Sound: Don't knock the Knock Test. Give your squash a couple of raps. If it emits a hollow sound, it's ready.
• Look: Be sure to examine the stem, too. Look for an intact, brown stem. If there is no stem, you may have one that is getting past its prime. You want a firm squash with a good stem that sounds hollow when tapped.

How To Cut Spaghetti Squash in Half

Like its cousin butternut squash, spaghetti squash has a thick skin, but most cooking methods do call for you to cut the spaghetti squash in some manner. We like cutting it in half for oven roasting. Here's how to do that.

• Step 1. The first move is to slice both ends off to create stability.
• Step 2. Once secure on the cutting board, slice in half lengthwise.
• Step 3. Scoop out the seeds with a spoon and you are ready to roast.

We prefer the lengthwise cut, but there is another camp that believes in horizontal cuts. This circular method produces longer strands of spaghetti squash that resemble traditional pasta more closely.

How To Cook Spaghetti Squash in a Microwave

Cooking spaghetti squash in the microwave is by far the speediest method (though not our favorite; more on that later).

• Step 1. Poke holes: Prep the whole squash by poking small holes throughout the skin with a fork.
• Step 2. Cook: Microwave the entire squash in increments of five minutes, rotating each time.
• Step 3. Check for tenderness: After approximately 15 minutes, the squash should be tender and ready to cut. The skin will be hot; be sure to wear kitchen gloves or secure the squash with a towel.
• Step 4. Cut: Cut it in half and scoop out the seeds.
• Step 5. Make noodles: Using a fork, separate the squash "noodles" from the flesh.

This method does produce wetter squash noodles, so you may want to squeeze them out with a tea towel. It’s ready to enjoy with a bit of salt and pepper or for use in a recipe.

How To Cook Spaghetti Squash in an Instant Pot

Because it’s a pressure cooker, the Instant Pot produces tender squash in very little time.

• Step 1. Prep the Instant Pot: Add a cup of water to a 6-quart model, and position the rack in the bottom.
• Step 2. Prep the squash: Pierce the flesh approximately 15 times with a fork.
• Step 3. Cook the squash: Put the squash on the rack, and cook on high for 12 minutes. Once complete, engage the quick release, unlock, and remove the lid. Using oven mitts or kitchen towels, remove the squash, and place it on the cutting board.
• Step 4. Shred the squash: Once cool, split it in half, and scrape out the seeds. Using a fork scrape the squash "noodles" out of the skin.

Like microwaving, this method yields a wetter product and may need a quick squeeze in a tea towel.

How To Cook Spaghetti Squash in an Oven

Because of the wet nature of squash and how it releases water as it cooks, roasting the spaghetti squash produces the best flavor. The high temperature and dry heat allow the skin to caramelize, which deepens the flavor of the squash.

Roasting also helps cook off some of the water, making it better when used in recipes where the added water content could change the flavor profile.

Here, we'll show you how to roast spaghetti squash (the best method, in our opinion) so you can harvest the tender strands of flesh for any cooking application—or just to eat straight from the skin. It's delicious that way, too, especially with a pat of butter.

• Step 1. Prep: Line a medium-sized baking sheet with aluminum foil. You can cover it with cooking spray if you want, but the squash halves will be oiled before baking. Also, preheat the oven to 400°F.
• Step 2. Cut: With a heavy-duty chef's knife, cut off the ends of the spaghetti squash. Cutting a flat surface on the bottom allows you to keep the squash stable while cutting it in half. Stand the squash on end and cut down, making sure to create equal halves.
• Step 3. Scoop: Remove the stringy flesh and seeds from the center of the squash. (But save the seeds! Wash them, and dry roast them for a snack later.)
• Step 4. Bake: Move the squash to the aluminum foil-lined baking sheet. Brush the squash halves with olive oil, season with a pinch of salt and pepper, then flip the squash cut-side down. Pierce the flesh with fork tines, about 10 times. Bake the squash for about 50 minutes at 400°F. The skin will darken. You can press against the flesh with tongs; it will be pliable when it's cooked. A fork inserted cleanly will indicate the squash is done, too.
• Step 5. Use: When the squash is cooked, remove it from the oven, and use tongs to flip the squash over cut-side up. This will let the steam escape so the squash can cool faster. Once the squash is cooled, you can extract the strands with the tines of a fork.

Enjoy spaghetti squash as a comforting side, or add it to recipes that call for spaghetti to make them more veggie-forward, like Spicy Spaghetti Squash with Shrimp or Chicken Cacciatore. Or sub it in for rice in your stuffed peppers for a little extra veg and fun texture.

How Long To Cook Spaghetti Squash

A 3- to 4-pound spaghetti squash is tender in about 50 to 60 minutes when baked at 400°F.

A smaller 2-pound spaghetti squash needs less time, just around 30 to 35 minutes at 400°F.

If you like the squash to be a bit more tender, make an extra 5 to 10 minutes.

Cook With Spaghetti Squash To Add More Vegetables To Meals

Not ready to fully replace your pasta with squash? Try using a half and half mix. It's a sneaky way to add more vegetables to your dish, but you still get the full flavor and texture of a traditional pasta.

How To Store Cooked Spaghetti Squash

Once you've roasted the spaghetti squash, you'll want to make sure it's good to use for all your dishes. Here's how to store it:

• In the fridge: Place cooked spaghetti squash in an airtight container, and store for up to five days.
• Reheating: Reheat single servings or all leftovers in a skillet over medium heat until heated through. Add a little oil if the squash is dry.
• Freezing: It's better to use all the spaghetti squash after you've cooked it and avoided freezing it if you can. Once thawed, the texture is a bit mushy. If you do freeze it, keep it well wrapped in a ziplock bag, and freeze up to 3 months. Thaw overnight in the fridge.