How to Prepare Spaghetti Squash

If you’re a pasta lover who’s tried to cut calories and/or carbs, no doubt you’ve heard that spaghetti squash is a fabulous substitute.  Well, I’m here to tell you, with apologies to Mark Twain, the difference between spaghetti squash and spaghetti is “the difference between the lightning-bug and the lightning”.  But if you love squash, as I do, it can still be delicious.  And it’s easy to prepare, once you know a few tricks.  I enjoy it with a creamy sauce, as a bed for grilled chicken or fish, or simply with some butter, freshly shredded cheese, and a little Italian parsley.


Spaghetti Squash
5 from 1 vote

Spaghetti Squash

Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 6


  • 1 med. spaghetti squash, at room temperature


  1. Preheat oven to 375 F.

  2. Score squash lengthwise on each side along the lines you will halve the squash.  Do not score elsewhere.  

  3. Place squash in microwave-safe bowl and microwave on high for 5-6 min.  (This softens the squash and makes it much easier to cut.)  Remove squash from microwave and halve along score lines.  (Be careful; it should be hot.)

  4. Scoop out seeds and stringy pulp.  Discard, or save seeds for another use.  

  5. Place squash cut side down on sheet pan.  (It's important to bake the squash cut side down, because the steam will help cook it.)  

  6. Bake at 375 F until squash is tender, approx. 50-55 min.  Remove from oven.  

  7. Using fork, gently scoop "noodles" into bowl.  Squash should give easily, and you should be able to scrape noodles out all the way to the skin.  If not, put back in oven.  

  8. Serve as desired.  


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Spaghetti squash is a delicious, low-carb dish that\'s easy to prepare, once you know a few tricks.

4 thoughts on “How to Prepare Spaghetti Squash

  1. Loved your into to this and the way you compared spaghetti squash to pasta spaghetti! I agree though, it is a good substitute! 🙂

  2. I always have trouble cutting the spaghetti squash before cooking it. I always assumed my knives were just too dull. I’ll have to try the microwave prep idea!

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