How to Cut and Cook Spaghetti Squash for Long Strands

Find out how to cut and cook spaghetti squash to get those long strands. It's easily roasted in the oven and is a great alternative to pasta.

Prep Time 10

Cook Time 1

Resting Time 15

Total Time 1 10

Servings servings

Preheat oven to 400 degrees Fahrenheit. Wash the squash well. Using a sharp chef's knife and sturdy cutting board, cut the squash in 1-½" rings. It helps to hold the stem with your non-dominant hand.
Remove the seeds and flesh from all rings. Season the rings with salt, pepper and oil evenly and place on a parchment paper lined baking sheet.
Roast for approximately 30-40 minutes or until cooked to your liking. Remove from oven and allow to cool enough to handle. Separate squash into strands using a fork.

Preheat oven to 400 degrees Fahrenheit. Wash the squash well. Using a sharp chef's knife and sturdy cutting board, cut the squash in half crosswise (not lengthwise from stem to end). It helps to hold the stem with your non-dominant hand.
Remove the seeds and flesh. Season with salt, pepper and olive oil evenly.
Place the squash cut side down on a parchment paper-lined baking sheet. Roast for about 40 minutes or until tender. Remove from oven and allow to cool enough to handle. Separate squash into strands using a fork.

Preheat oven to 400 degrees Fahrenheit. Wash the squash well. Using a small paring knife. prick holes throughout the squash.
Transfer to a baking sheet and roast for approximately 55-60 minutes or until tender to your liking. Flip the squash over halfway during the roasting time to ensure even cooking.
Remove from oven and allow to cool enough to handle. Cut in half crosswise (not lengthwise from stem to end). Remove seeds and separate the squash into strands using a fork.

Cooking times will vary depending on the size of the spaghetti squash. Generally, the smaller the squash the quicker it will roast.
It may benefit to check for desired doneness by poking with a knife.
Cooked spaghetti squash will keep in the refrigerator for up to 1 week.
A serving size is approximately 1 cup of spaghetti squash. A 4-pound squash will yield approximately 5-6 cups of cooked squash.