Always Perfect Spaghetti Squash

Over the years, I’ve cooked spaghetti squash in a few different ways. But, after all the methods I’ve tried, my current method is by far my favorite. I know you love spaghetti squash as much as I do. So, I am going to fill you in on everything you need to know to cook the perfect spaghetti squash.

How to serve perfect spaghetti squash:

We are going to get into all the details on cooking perfectly tender spaghetti squash. But first, here are a few ideas for serving up your spaghetti Squash.

  • Make a frittata! Frittata is the perfect dish to use up all your leftovers. Try using this recipe and swap out the butternut squash for a handful of cooked spaghetti squash.
  • Add it to any soup! Having cooked spaghetti squash on hand is a great way to add healthy carbs to a bowl of chicken soup.
  • Let’s eat pasta! Of course, spaghetti squash is the perfect replacement for traditional pasta/spaghetti. Pair it with bolognese, meatballs and sauce, or a delicious ragu.

HOW TO: PERFECT SPAGHETTI SQUASH:

Use a sharp knife to cut a small piece off each end of the squash. Cut a thin slice off one side of the squash so that you have a flat surface to prevent the squash from rolling. Cut the squash into 6 equal rings. Use a grapefruit spoon to scoop out all the seeds and transfer the rings to a large baking sheet lined with parchment paper.

Brush each squash ring with grass-fed butter or ghee and season with salt and pepper on both sides.

Season each round with salt and pepper on both sides. Transfer the pan to the oven and roast the squash at 400˚F for 40-45 minutes or until the flesh of the squash is tender.

That’s it! Perfect spaghetti squash every time! From here, you can use a fork to remove the spaghetti squash strings from the outer shell and serve it as you wish.

SPAGHETTI SQUASH FAQS:

  • Any tips on cutting into a spaghetti squash? My best tip is to cut the squash on the floor. Put your cutting board on your clean kitchen floor and use a sharp knife to cut through the squash. This method will allow you to use all of your body weight to cut the squash, making it easy as pie.
  • How long can I store raw spaghetti squash? 1-2 months in a cool and dry pantry or space in your kitchen.
  • How do I know my squash has gone bad? The flesh of the squash should be solid and brightly colored. If it has spots or the color is very dull, it is going bad. If the flesh is soft and mushy, or very dry and is pulling away from the walls of the rind (or shell) then the squash is rotten (No Bueno).
  • Can I freeze cooked spaghetti squash? The answer is YES! You want to remove the cooked flesh/noodle strings from the rind/shell. Let the noodles cool and transfer them to a freezer-friendly zip lock bag. Remove as much air from the bag as possible, close it tightly and freeze for up to 8 months! I like using a Food Saver to store squash and other cooked vegetables.

Let’s get cooking

Let’s get cooking

PERFECT SPAGHETTI SQUASH

A full breakdown and my best tips for cooking, storing and using spaghetti squash.
4 based on 1 reviews
A full breakdown and my best tips for cooking, storing and using spaghetti squash.
Prep Time:10 mins
Cook Time:45 mins
Total Time:55 min
Yields:4 SERVES
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Ingredients

Instructions

  1. To begin, preheat the oven to 400˚ F.
  2. Now, place the cutting board on your kitchen floor and set the squash on top. Use a sharp knife to cut a small piece off each end of the squash. Cut a thin slice off one side of the squash so that you have a flat surface to prevent the squash from rolling. Cut the squash into 6 equal rings.
  3. Use a spoon or a grapefruit spoon to scoop out all the seeds and transfer the rings to a large baking sheet lined with parchment paper.
  4. Brush the butter or ghee all over the squash and season each ring with salt and pepper.
  5. Transfer the sheet pan to the oven and roast the squash rings for 40-45 minutes or until the squash is fork-tender.
  6. Use a fork or your hands to pull the strands of noodles away from the spaghetti squash rind/peel.
  7. Serve with marinara.

Notes

  • Store cooked spaghetti squash in the fridge for up to 4 days.
  • Freeze cooked spaghetti squash in an airtight ziplock bag for up to 8 months.

Nutrition Facts

Serves 4
4 based on 1 reviews
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What do you think of this recipe?

Interesting approach to cooking spaghettisquash. (why on earh would you place the cutting board on the floor????) 🤣🤣

WOW! This came out so delicious! I do the same thing, taking inspiration from a recipe and then changing it up. I had some left over roasted sweet potatoes so I just carmelized onions, browned the turkey in a pan, added some other vegetables, red thai chili paste, and a bit of lemongrass (along with everything you put in the recipe) and it came out amazingly delicious! My fiance was shocked because I put it together rather quickly and it was so yummy 🙂

I’m so glad you enjoyed it Hannah! Thank you for sharing

I so enjoy your site and your recipes. Would you please consider adding a print option so we can enjoy your recipes a little more easily. Thank you.

There is an option to print the recipes on the recipe card. Thank you for your support! I’m glad you’re enjoying the recipes!

I love one pot meals especially when it’s my wok. Easy peasy and my family will love all the flavors. Great recipe. I can’t wait to make it for my family!

Can’t wait to hear how it goes!

It’s so good! You definitely have to try and let us know how it goes!

I do t have a skillet but I have a quiche Pyrex dish. Will this be ok?
Thanks

That will work. Just rub the dish with a little ghee or whatever fat you are using to make sure it doesnt stick.

I loved this recipe- so fun, easy, and delicious! My only problem was the egg kind of stuck to the bottom of the cast iron pan. Any tips? Thanks for this beautiful recipe

Hey beautiful! So glad you loved this recipe! It is a delicious one. If you are having problems with thr egg sticking it could mean a few things: your castrion isn’t seasoned properly, you didn’t have enough fat (oil)…etc.
I would suggest before you add the egg mixture to the squash and kale, add a little more ghee or whatever fat you’re using to the pan and then add the eggs. When the frittata is done, let it rest for a little before cutting into it. Letting it cool a little, the eggs will pull away from the pan by itself (think like you’re removing a cake from a pan).
If none of those work, then I would suggest sautéing the kale and onions in a different pan. Then oil your cast iron and preheat it in the oven (at 415 degrees F for about 5-10 mins) before adding the kale mixture and eggs to the pan and baking. Please let me know if any of those help. Or you may need to season your cast iron again.

Now that you mention it, I think it might’ve needed more seasoning. I had just purchased the cast iron pan a few days prior to making this dish. Next time I make this recipe I will be sure give my cast iron pan a little more TLC. Thanks for the helpful tips!! Keep the delicious recipes coming!

YAY! you’re so welcome doll. Thank you for being a part of the family.