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!

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 106kcal

Author Amy Palanjian

Equipment

Ingredients

1 spaghetti squash
1 tablespoon olive oil

US Customary - Metric

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