Learn the easiest way to cut spaghetti squash to ensure it cooks through quickly and is super delicious to share as a side dish or main dish. This method is fast, straightforward, and easy to execute. Win!

slices of baked spaghetti squash on baking tray.

How to Cut Spaghetti Squash

Whole squash can be intimidating to cut since they are often hard and big, but this super simple method will make it easier to cut and faster to cook. Many people slice the squash in half lengthwise, but I’ve found that cutting it into rings delivers the same long strands that are fun to eat but quicker to cook.

You can serve this winter squash as a side dish with olive oil and salt, topped with marinara sauce and cheese, with Italian sausage or ground beef, or pureed into a baby food. I know many people use it as a pasta alternative, but I find it’s not filling enough. But you can eat it however you like it!

spaghetti squash on countertop

Ingredients You Need

Look for a spaghetti squash that’s golden yellow and heavy for its size. This type of squash is a little lighter for its size compared to butternut squash since it’s less dense. They are ripe when they are golden yellow versus a pale yellow.

Spaghetti squash tend to have a lighter spot on one side where they sat on the ground and grew. That is normal and is not a concern.

When you get the squash home from the market, keep it at room temperature or in a cool, dry area if you want to store it longer than about a week.

Step-by-Step Instructions

Here’s a look at the steps involved in cutting a whole spaghetti squash so you know what’s involved.

how to cut spaghetti squash in grid of four images.
  1. Set the squash on a big cutting board and slice off the stem and base using a sharp knife. Cut into slices.
  2. Scoop out the insides of the squash (the part that has the seeds) using a spoon. Discard.
  3. If you plan to roast the squash, which is my favorite option, arrange the slices on a baking sheet. Drizzle with oil and sprinkle with seasonings.
  4. Bake until tender when poked with a knife and the strands loosen from the edges easily. Use a fork to loosen the strands of squash from the skin.

How to Serve Spaghetti Squash

You can serve roasted squash as is, pulled into strands similar to spaghetti. You can also pair it with marinara sauce and cheese.

For a baby food puree, add the strands to a blender with a little liquid such as no-added-salt broth.

Spaghetti squash on baking pan.

How to Store

Store whole spaghetti squash at room temperature for a week or two. For longer storage, store in a cool, dry place such as a dry basement.

Store leftover slices of spaghetti squash or the strands in a storage container in the fridge for up to a week. Serve cold, room temperature, or warmed.

Best Tips for Success

  • For a ripe quash, pick on that’s golden yellow.
  • Wash the squash before slicing.
  • You can cut the squash up to 5 days ahead of using it. Store in a container or bag in the fridge until ready to use.
  • Roast the slices, brushed with olive oil, until tender and the strands are easy to pull with a fork.
  • You can then top the squash strands with shredded cheese and marinara sauce. Pop under the broiler to melt the cheese and warm through. Add extra flavor with shredded fresh basil or a tiny amount of dried oregano or thyme.
  • You may enjoy your serving with sauteed onion or garlic, baby spinach or kale, halved cherry tomatoes, and/or cooked Italian sausage or ground beef.

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spaghetti squash on baking tray.

How to Cut Spaghetti Squash

Learn the easiest way to cut spaghetti squash to ensure it cooks through quickly and is super delicious to share as a side dish or main dish. This method is fast, straightforward, and easy to execute. Win!
No ratings yet
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Cuisine American
Course Side Dish
Calories 106kcal
Servings 6

Ingredients

  • 1 spaghetti squash
  • 1 tablespoon olive oil

Instructions

  • Wash and dry the squash. Slice the stem and base off the squash. Cut into 2-inch slices.
  • Scoop out the seeds with a spoon and discard.
  • Arrange rounds in a layer on the prepared baking sheet.
  • Drizzle the olive oil overtop and rub to coat, turning each piece over so both sides are coated in oil.
  • To roast, preheat the oven to 400 degrees F and line a baking sheet pan with parchment paper or foil.
  • Bake for 20-22 minutes, or until the pieces are tender when poked with a fork.
  • Use a fork to loosen the strands of squash from the skin. Transfer to a plate to serve, with marinara sauce and/or shredded cheese if desired.

Notes

  • Store leftover slices of spaghetti squash or the strands in a storage container in the fridge for up to a week. Serve cold, room temperature, or warmed.
  • You can cut the squash up to 5 days ahead of using it. Store in a container or bag in the fridge until ready to use.
  • Drizzle squash strands with additional olive oil before serving to add more fats. (It is not the most filling food on its own.)
  • Top the squash strands with shredded cheese and marinara sauce. Pop under the broiler to melt the cheese and warm through. Add extra flavor with shredded fresh basil or a tiny amount of dried oregano or thyme.
  • You may enjoy your serving with sauteed onion or garlic, baby spinach, or kale, halved cherry tomatoes, and/or cooked Italian sausage or ground beef.

Nutrition

Serving: 1slice, Calories: 106kcal, Carbohydrates: 17g, Protein: 2g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 41mg, Potassium: 261mg, Fiber: 4g, Sugar: 7g, Vitamin A: 290IU, Vitamin C: 5mg, Calcium: 56mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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