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Published October 20, 2015 | Last Updated July 10, 2021 By Barbara Bianchi 81 Comments

How To Cut And Prepare Spaghetti Squash

Jump to Recipe - Print Recipe

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.

How to cut and prepare a spaghetti squash, gluten free, paleo, vegetarian, autumn, fall, spaghetti squash, recipeWould you like my Garlicky Chicken Over Spaghetti Squash recipe?

 Top your spaghetti squash with a juicy chicken breast and scrumptious garlicky tomato sauce.

I’ve prepared a free printable recipe for you so be sure to get your copy at the end of the post.


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.

How to cut and prepare a spaghetti squash, gluten free, paleo, vegetarian, autumn, fall, spaghetti squash, recipe

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.)

How to cut and prepare spaghetti squash, gluten free, paleo, vegetarian, autumn, fall, spaghetti squash, recipe

Next, make your first cut with a sharp paring knife across the side of your squash.

How to cut and prepare spaghetti squash, gluten free, paleo, vegetarian, autumn, fall, spaghetti squash, recipe

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.

How to cut and prepare spaghetti squash, gluten free, paleo, vegetarian, autumn, fall, spaghetti squash, recipe

Then, remove the knife, turn the squash in the other direction, and cut down the other way to completely cut your squash in half.

How to cut and prepare spaghetti squash, gluten free, paleo, vegetarian, autumn, fall, spaghetti squash, recipe

Scoop out the inside seeds and strings with a spoon and throw them away.

How to cut and prepare spaghetti squash, gluten free, paleo, vegetarian, autumn, fall, spaghetti squash, recipe

Now, brush olive oil generously all over the inside of each half.

How to cut and prepare spaghetti squash, gluten free, paleo, vegetarian, autumn, fall, spaghetti squash, recipe

Arrange your squash in a 9×13-inch baking dish, cut sides down.

How to cut and prepare spaghetti squash, gluten free, paleo, vegetarian, autumn, fall, spaghetti squash, recipe

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.

How to cut and prepare spaghetti squash, gluten free, paleo, vegetarian, autumn, fall, spaghetti squash, recipe

And you’re done! Now all you have to do is pile your plate high.

How to cut and prepare spaghetti squash, gluten free, paleo, vegetarian, autumn, fall, spaghetti squash, recipe

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.

How to cut and prepare spaghetti squash, gluten free, paleo, vegetarian, autumn, fall, spaghetti squash, recipe

Enjoy, friends! Let me know in the comments how you will be serving your spaghetti squash. 🙂 Have a happy and healthy fall!

Would you like my

Garlicky Chicken Over Spaghetti Squash recipe?

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How to cut and prepare spaghetti squash

Recipe video showing how to cut and prepare spaghetti squash. 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.
Course Side Dish
Cuisine American
Keyword baked spaghetti squash recipes, how to cook spaghetti squash, how to cut spaghetti squash
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6
Calories 41kcal
Author Barbara Bianchi

Ingredients

  • 1 spaghetti squash
  • extra virgin olive oil

Instructions

  • 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.

Notes

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. Try these recipes.
Spaghetti Squash Carbonara (No Egg) - Spaghetti squash is absolutely delicious tossed with bacon, onions, fresh black pepper, and Pecorino Romano in a creamy carbonara sauce.
Beef Ragoût - Every mouthful explodes with flavor in this quick and easy beef ragoût.
 

Nutrition

Calories: 41kcal | Carbohydrates: 5g
did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.

Nutrition-Label-spaghetti squash

  • About the Author
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About Barbara Bianchi

Barbara loves to bring fun into the kitchen and healthy food to the table. She also enjoys drinking coffee, eating a little chocolate, reading a good novel, going for walks and spending time with her family and friends.
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  • Frozen Strawberry Protein Pops - July 28, 2022
  • High-Protein Smoothie With Strawberries - July 15, 2022
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Filed Under: Appetizers & Side Dishes, Egg free, LOW CARB, Most Popular Recipes, Nut free, Paleo, Recipe, Vegetables & Salads, Vegetarian, WHOLE 30 Recipes

Reader Interactions

Comments

  1. Alice Gerard says

    October 20, 2015 at 6:48 pm

    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.

    Reply
    • Barbara says

      October 24, 2015 at 12:19 am

      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.

      Reply
  2. Candess says

    October 20, 2015 at 7:09 pm

    5 stars
    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!

    Reply
    • Barbara says

      October 24, 2015 at 12:24 am

      Haha This squash is quite doable. I hope you’ll come back and tell me how you like it.

      Reply
  3. Francene Stanley says

    October 22, 2015 at 5:29 am

    5 stars
    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.

    Reply
    • Barbara says

      October 24, 2015 at 12:31 am

      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.

      Reply
  4. Amy says

    October 22, 2015 at 7:54 am

    5 stars
    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!

    Reply
    • Barbara says

      October 24, 2015 at 12:53 am

      Thanks Amy, It is a lot easier to tackle by making that first cut. :0

      Reply
    • Richard Dickinson says

      September 15, 2019 at 5:48 pm

      I microwaved my squash whole for 4-5 min before cutting and it made it so much easier.

      Reply
  5. Dina says

    October 23, 2015 at 7:46 pm

    5 stars
    I love spaghetti squash! I cant get enough of it! This looks so delicious. Thank you for linking up at Tasty Tuesdays!

    Reply
    • Barbara says

      October 24, 2015 at 12:57 am

      Thanks Dina, You’re so sweet. How do you serve your spaghetti squash?

      Reply
  6. Raia says

    October 27, 2015 at 7:31 pm

    Yum! I love spaghetti squash. 🙂 Thanks for sharing this over at Savoring Saturdays – hope to see you back this weekend!

    Reply
  7. Jane says

    October 30, 2015 at 7:28 pm

    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.

    Reply
  8. wemlinger@att.net says

    October 30, 2015 at 10:25 pm

    5 stars
    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.

    Reply
  9. debbbi says

    September 4, 2016 at 3:56 am

    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

    Reply
    • Barbara says

      September 4, 2016 at 8:46 pm

      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. 🙂

      Reply
      • debbbi says

        September 5, 2016 at 5:18 am

        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

        Reply
  10. Marie says

    October 26, 2016 at 1:02 pm

    5 stars
    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!

    Reply
  11. Liz says

    November 18, 2016 at 12:26 pm

    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!

    Reply
    • Barbara says

      November 19, 2016 at 6:57 pm

      What a coincidence. Thanks, Liz.

      Reply
  12. Anastasia says

    November 18, 2016 at 12:55 pm

    5 stars
    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.

    Reply
    • Barbara says

      November 26, 2016 at 1:05 am

      Thanks so much for your sweet comment.

      Reply
  13. coding Shivaay says

    November 18, 2016 at 1:59 pm

    Awesome post.. Keep them coming

    Reply
    • Barbara says

      November 26, 2016 at 12:48 am

      Thanks so much!

      Reply
  14. Kathryn Grace says

    November 18, 2016 at 10:06 pm

    5 stars
    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!

    Reply
    • Barbara says

      November 26, 2016 at 12:51 am

      Thanks, Kathryn and thanks for the stars too. I’m so glad that you found this helpful.

      Reply
  15. Aaron says

    November 19, 2016 at 5:46 pm

    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!

    Reply
    • Barbara says

      November 27, 2016 at 10:06 pm

      It’s a real treat to make at home.:)

      Reply
  16. Marla says

    November 21, 2016 at 11:00 am

    5 stars
    HI Barbara,
    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!

    Reply
    • Barbara says

      November 26, 2016 at 12:56 am

      Mmm, the maple syrup sounds delicious, Marla.

      Reply
  17. Nicole says

    November 25, 2016 at 8:43 pm

    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

    Reply
    • Barbara says

      November 26, 2016 at 12:58 am

      It’s such a fun side dish, Nicole. I hope you’ll give it a try now. 🙂

      Reply
  18. Kassidi says

    February 19, 2017 at 5:47 pm

    4 stars
    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.

    Reply
  19. Gwen Lyons says

    March 28, 2017 at 9:45 am

    I am the only one in my house who eats any kind of squash. Is it possible to freeze any leftovers?

    Reply
    • Barbara says

      March 28, 2017 at 11:54 am

      Hi, Gwen, I haven’t frozen it myself, but I’m sure it will freeze as well as other vegetables do. 🙂

      Reply
  20. Chris Christensen says

    April 8, 2017 at 10:37 am

    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 ?

    Reply
    • Barbara says

      April 8, 2017 at 2:28 pm

      Hi, Chris! I’ve found cooked spaghetti squash keeps very well in the fridge. I hope you love it! 🙂

      Reply
  21. Mary Bailey says

    May 13, 2017 at 12:37 pm

    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.

    Reply
  22. Peggy says

    November 2, 2017 at 3:52 pm

    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!

    Reply
  23. Pamela Wright says

    February 24, 2018 at 12:14 pm

    5 stars
    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:)

    Reply
    • Barbara says

      February 24, 2018 at 9:46 pm

      Terrific, Pamela. I”m glad you found the post helpful. Have a great weekend. 🙂

      Reply
  24. Tiffany says

    April 30, 2018 at 3:49 pm

    5 stars
    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!

    Reply
    • Barbara says

      May 1, 2018 at 9:42 pm

      Oh thanks, Tiffany! Spaghetti squash is such fun. I’m so glad you liked it. Thanks for the stars. 🙂

      Reply
  25. Béa says

    September 2, 2019 at 5:16 am

    Hi Barbara, delicious, I served it with Indian tomato sauce and meat balls. Thank you for this recipe.

    Reply
    • Barbara Bianchi says

      September 15, 2019 at 6:32 pm

      Mmm that sounds delicious, Béa !

      Reply

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  35. Gluten Free Spring Rolls In Rice Paper Wrappers- Gluten Free Homestead says:
    July 2, 2021 at 12:02 am

    […] How To Cut And Prepare Spaghetti Squash (Includes video!) – 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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  36. Traditional Italian Gluten Free Meatballs - Gluten Free Homestead says:
    July 2, 2021 at 3:40 pm

    […] How to Cut and Prepare Spaghetti Squash (Includes Video!) 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. […]

    Reply

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Hi! We’re Barbara & John. Whether you’re looking for delicious easy to follow gluten-free and low-carb recipes, strength training tips, strategies to beat chronic fatigue, or just because you want to feel good, you're in the right place. Read more here. 

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