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How to Cook Spaghetti Squash


  • One spaghetti squash washed and dried
  • olive oil
  • salt
  • pepper


  1. Preheat oven to 375 degrees F. Lightly spray a baking sheet. (I line mine with foil first for easy cleanup.)
  2. Carefully cut spaghetti squash in half. Scrape out the seeds. I use my ice cream scooper for this because it has a nice edge, but a sturdy spoon works just as well.
  3. Brush the insides of the squash with olive oil. I probably use about a teaspoon or so in each half but just eye it.
  4. Season with salt and pepper.
  5. Place the halves face down on the prepared baking sheet and bake for 35-45 minutes or until tender and the edges are beginning to get golden. You can check it by sticking a fork into the flesh.
  6. Remove the baking sheet from the oven and leave the squash, face down on the tray for and additional 5-15 minutes.
  7. Use a fork to separate the fibers and scrape the squash out of the shell.

Recipe Notes

*Your yield will vary based on the size of your squash. For us, an average sized squash gives us 4-6 servings, more if we are using it as a side dish instead of a main dish.

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