How to cut and prepare spaghetti squash for every spaghetti squash recipe. If you close your eyes, you’ll think you’re eating angel hair pasta. That’s why you’re going to love this satisfying, healthy, low carb alternative to pasta.
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Top your spaghetti squash with a juicy chicken breast and scrumptious garlicky tomato sauce.
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We all know that the kitchen can be a very dangerous place. Kitchen accidents happen even to top chefs. Did you happen to see the Thanksgiving episode on the Food network two years ago when celebrity chef Giada De Laurentiis sliced her finger during live filming? That hurts.
Today, I’m going to show you how to cut a spaghetti squash without cutting your fingers. And then how to quickly and easily cook your squash for a delicious side dish.
Have you ever tasted spaghetti squash? It gets its name because after it’s cooked, the inside turns into beautiful, pasta-like strands. If you close your eyes, you’ll think you’re eating angel hair pasta.
That’s why you’re going to love this satisfying, healthy, low carb alternative to pasta. It’s a fun, fall dish for anyone on a gluten-free, paleo, or vegetarian diet. Here’s how you cook it.
Watch this to see how to cut and prepare spaghetti squash
Here’s a summary of the video with step by step photos:
Before you begin, preheat your oven to 375℉.
Now, please be careful, friends, when you cut open your squash. It has a very tough skin.
First, here’s a special tip. Make your first cut with a sharp paring knife at the stem. This is a shorter knife like the one you might use to peel and cut fruits and vegetables. You can see this step in the video above. Then cut off the stem with a sharpened chef’s knife. (John sharpened all my knives before I started.)
Next, make your first cut with a sharp paring knife across the side of your squash.
This will make it much easier to insert your longer chef’s knife all the way through. Otherwise, you may find the big knife gets stuck. You don’t want to be fighting your squash with a knife. So by starting your cut with the paring knife, you can just cut your squash easily in half lengthwise with the chef’s. First, cut all the way down to one end.
Then, remove the knife, turn the squash in the other direction, and cut down the other way to completely cut your squash in half.
Scoop out the inside seeds and strings with a spoon and throw them away.
Now, brush olive oil generously all over the inside of each half.
Arrange your squash in a 9×13-inch baking dish, cut sides down.
Your cooking time will vary depending on the size of the squash. I baked this squash for one hour. You’ll know yours is done when the squash pulls easily away from the skin,
Scrape a fork back and forth across the squash to remove its flesh in spaghetti-like strands.
And you’re done! Now all you have to do is pile your plate high.
You can serve with butter, salt, and a little pepper or toss with tomato sauce. Maybe sprinkle with parmesan cheese or sauté with garlic and oil. Really just about any favorite sauce will be awesome.
Enjoy, friends! Let me know in the comments how you will be serving your spaghetti squash. 🙂 Have a happy and healthy fall!
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How to cut and prepare spaghetti squash
- 1 spaghetti squash
- extra virgin olive oil
- Preheat your oven to 375℉.
- Make your first cut with a sharp paring knife at the stem. Then cut off the stem with a sharpened chef's knife.
- Make a cut with the sharp paring knife across the side of your squash.
- Then switch to a sharp chef's knife and cut all the way down to one end.
- Remove the knife, turn the squash in the other direction, and cut down the other way to completely cut your squash in half.
- Scoop out the inside seeds and strings with a spoon and throw them away.
- Brush olive oil generously all over the inside of each half.
- Arrange your squash in a 9×13-inch baking dish, cut sides down.
- Your cooking time will vary depending on the size of the squash, about 45 minutes - 1 hour. I baked this squash for one hour. You’ll know yours is done when the squash pulls easily away from the skin,
- Scrape a fork back and forth across the squash to remove its flesh in spaghetti-like strands.
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Alice Gerard says
Oh yum, I’m going to try this. It looks delicious. I’ll be checking your blog frequently because my nephew and his wife and daughters are coming to visit for Christmas. My nephew’s wife needs to have a gluten-free diet, and I’d love to find some recipes to prepare for her. I am generally responsible for making dessert.
Welcome Alice! I’m so glad. Please click on the recipe tab at the top of the blog and you can scroll down to my dessert category for some delicious ideas.
How inviting. I am off to the store right now. This is such a simple idea, but for some of us who don’t cook much, it is great! Last week I messed up cooking rice in my rice cooker. Then I realized it was a slow cooker. This is perfect!
Haha This squash is quite doable. I hope you’ll come back and tell me how you like it.
Francene Stanley says
What a fantastic tip. I didn’t know you could achieve the strands with a fork. I thought I would need to buy one of those fancy machines that turn vegetables into spaghetti-like strands. Thank you so much. I’ll try this.
I like the way you’ve set out your post, too. Showing the cutting will help your reader to be careful.
Thank you, Francene. You knowI love my spiralizer and have featured a lot of recipes with it, but spaghetti squash amazingly produces spaghetti like strands just by cooking it. It’s so fun to eat.
Making that initial little cut with the smaller knife is a very handy tip for how to slice open a hard-skinned squash. Well done! I LOVE spaghetti squash and this post makes me hungry for some!
Thanks Amy, It is a lot easier to tackle by making that first cut. :0
Richard Dickinson says
I microwaved my squash whole for 4-5 min before cutting and it made it so much easier.
I love spaghetti squash! I cant get enough of it! This looks so delicious. Thank you for linking up at Tasty Tuesdays!
Thanks Dina, You’re so sweet. How do you serve your spaghetti squash?
Yum! I love spaghetti squash. 🙂 Thanks for sharing this over at Savoring Saturdays – hope to see you back this weekend!
Your photos are making me hungry! I love spaghetti squash, it’s so delicious. Your tutorial for preparing the squash is great. Apparently I’ve been doing it wrong all these years! Will definitely try your process the next time around.
Looks delicious. Oh, and those squash seeds, if you clean them up soak them in salt and toast them in the oven, they taste a lot like pumpkin seeds. In fact most squash seeds are as edible as pumpkin seeds. Enjoy.
Can you by this in the UK finding it very hard to find it here would love to try this and a wee sneaky way to get the kids to eat vegetables to
Hi Debbi, I have another friend who lives in the UK and she was not able to find spaghetti squash. Sometimes they’re available in local markets when squash is in season. I hope you can find them eventually because they’re a fun unique vegetable to try. 🙂
Aww thank u Barbara for your response ye it looks yummy fast and easy and possibly my fussy kids would have liked it lol aww am actually going to switch off lol from it av asked the older generation to in my family they have never heard of it aww hopefully it come to UK soon looks to yummy xxx debbie xxx my silly phone must have typed my name wrong lol xxxx
Squash is one of my favorite healthy fall eats! And yes, I do get a kick out of it being just like spaghetti :). Thank you for sharing this recipe! I actually pricked it all over and baked mine whole to avoid the cutting struggle that is inherit of this squash. Made slicing much easier!
I used to eat spaghetti squash a lot as a kid, and a friend and I were just chatting about how we should try making some soon. Thanks for the info!
What a coincidence. Thanks, Liz.
This is one of my most favourite vegetables (or is it more correct to say berries? 😉 ) of all times, even just looking at the yellow color makes me happy! I loved your simple instructions, thank you.
Thanks so much for your sweet comment.
coding Shivaay says
Awesome post.. Keep them coming
Thanks so much!
Kathryn Grace says
I’ve always roasted the squash whole, but I can see the advantage in halving the squash and removing the seeds and gunk before baking. Much less mess when getting ready to serve! I’m having trouble streaming videos tonight, so I thank you for including the instructions in still photos as well. Excellent tutorial!
Thanks, Kathryn and thanks for the stars too. I’m so glad that you found this helpful.
I’ve always wanted to try making spaghetti squash at home but have always been a little afriad of it. Thanks for the step by step instructions once I actually give it a try!
It’s a real treat to make at home.:)
I love spaghetti squash. I have had the problem several of not baking mine long enough and it isn’t as tasty. I love to put coconut oil on mine instead of olive oil and a little maple syrup in the core about 15 minute before it done baking to sweeten it.. Your suggestions were very helpful. Thanks for sharing on Real Food Fridays. Pinned & tweeted! Have a healthy, happy & blessed Thanksgiving!
Mmm, the maple syrup sounds delicious, Marla.
You make it look so easy! I haven’t tried to make spaghetti squash and it’s mainly because I don’t know how to cut into it. Now I do. Thank you for sharing your kitchen tips at the #HomeMattersParty
It’s such a fun side dish, Nicole. I hope you’ll give it a try now. 🙂
Good video. But honestly you made a 5 step 2 min max video into a 32 step 6 min video. Cut down on the over explanation a bit and you’re golden.
Gwen Lyons says
I am the only one in my house who eats any kind of squash. Is it possible to freeze any leftovers?
Hi, Gwen, I haven’t frozen it myself, but I’m sure it will freeze as well as other vegetables do. 🙂
Chris Christensen says
Hi, I’ve never cooked spaghetti squash before, and I do a lot of meal prepping. How how does the squash hold up in the refrigerator after it’s been cooked ?
Hi, Chris! I’ve found cooked spaghetti squash keeps very well in the fridge. I hope you love it! 🙂
Mary Bailey says
Here’s a tip I read for cutting the squash; I cut the stem end off, then I pierce the squash all the way around (long way, starting at the stem end and ending at the stem end) then I microwave it for 5 mins, depending on the size of the squash, remove from microwave, and use the holes I pierced as a guideline to cut, ( microwaving it just softens it enough to not have to struggle to get the knife through) remove the seeds and prep for cooking.
If u cut the squash in half around the belly-like the equator, you will get beautiful long spaghetti strands rather than half- sized ones!
Pamela Wright says
Following these directions but then wrapping each squash half in double foil and grilling skin side down for 25 – 30 mins, cuts your cooking time in half and doesn’t heat up the kitchen. I always grill my squash…faster and no dish to wash:)
Terrific, Pamela. I”m glad you found the post helpful. Have a great weekend. 🙂
Thank you for this fantastic post! I made some for the first time ever and followed your tips. I shared your link on my latest blog post. Following you on Pinterest!
Oh thanks, Tiffany! Spaghetti squash is such fun. I’m so glad you liked it. Thanks for the stars. 🙂
Hi Barbara, delicious, I served it with Indian tomato sauce and meat balls. Thank you for this recipe.
Barbara Bianchi says
Mmm that sounds delicious, Béa !