How to roast spaghetti squash whole in an oven is here. Best way to bake the flesh to fork tender to get spaghetti squash pasta for dinner. Then toss with sauce for spaghetti squash pasta or with butter for a healthy side dish or vegetarian meal.
If you’re like me you like easy prep everything. That is where roasted spaghetti squash whole instructions come in real handy. Just poke, throw it in, slice and scrape the insides when it’s tender. A healthy way to make pasta that’s low in calories but still delicious. (affiliate links present)
Baking Spaghetti Squash Whole
If you have only used a pressure cooker to cook spaghetti squash fast, but now want to use the “old fashioned” method we have it here. Yes you can slice it first but to keep the inner flesh as moist and tender as possible it is best left whole. There is just one kitchen hack to follow in order to get it right.
You don’t want this baby to explode. If left as is it would crack and yes, could likely pop right open and bust the glass on your oven window. To prevent that you just need to poke it a few times. A fork won’t do it, you’ll need a really sharp knife to do so. Same thing goes for other varieties like acorn or How to Cook Kabocha Squash.
How to Bake a Whole Spaghetti Squash
Use it as a dual purpose since you’ll need to cut down the center lengthwise when done. Then use the same one for poking at the beginning. Carefully insert it 8-10 times all the way around. Needs a good 2 inches all the way in to where it’s hollow in the middle. That way the steam that builds up inside can escape and not cause damage.
It may ooze a bit of liquid out and on to your pan but that’s the least of your worries. I like using a sheet of parchment paper on my baking sheet that lends to an easier clean up too. Other than that that’s literally all that you need to get this done.
That depends on whether you slice it first or cook squash whole but generally it’s going to take about an hour. Total cook time will vary slightly depending on the size but 4 lbs. is typical and I like to use a bit higher temperature to get it to fork tender too.
If left whole you need no liquid. Sliced with squash cut side down it should be put into a dish with about 3/4 cup of water to moisten it during this time.
You’ll know when it’s done when you can gently and easily remove the seeds with a fork or spoon and scrape out the strands. They’ll look like long pasta strips with the texture of it boiled and a bit al dente too.
How long to bake spaghetti squash at 400
About an hour this way. Once you scoop out the seeds you don’t have to waste them. Oh no, they make great roasted spaghetti squash seeds for sure. If you don’t want to take the time to make this other healthy gluten free snack just scoop it out and trash it. But that’s kinda’ a tragedy.
Like I said, I like to cook it higher than others who stick to 350. Personally if it is left whole you need to crank it up to get through that thick outer skin / rind and into the center. 425 F works best for this and roasted zucchini and squash diced into smaller pieces.
Look at the color of ours once it was done. What happens if you slice it and it still isn’t tender enough? NO worries, you can fix it. In this case set it back on the parchment paper with the flesh side down. Another 15 minutes should do the trick, then check again. Do this until the texture is just right for you.
How Long to Bake Spaghetti Squash at 425
There is a printable recipe card at the bottom of this post but I have a quick rundown here. You can keep it handy in your recipe book or come back. We love “seeing you” so don’t go away after your first go around. 😉
- With a very sharp knife insert about 2 inches inside, 8-10 times all over the outside of the skin.
- Set on a baking sheet and into a preheated oven at 425 degrees for 60 minutes for about 4 lbs. – 40 minutes min. for smaller 2-3 lb. sizes. – 1 hour 30 minutes for closer to 6 lbs.
- Remove, slice lengthwise with sharp knife. If you feel it is not tender enough, set with flesh side down on baking sheet lined with parchment paper. Add another 15 min. at the same temp., then check again.
- When tender put on a cutting board. With a sharp paring knife use a fork to scrape the the spaghetti squash strands out. Season with salt and pepper or toss with sauce.
You can prepare this all sorts of different ways once you scrape out the inners. Typically you’ll just toss with spaghetti sauce for a low carb pasta but you could fill with other stuff too. We made spaghetti squash pizza pasta once and the kids really thought this was amazing.
Leftover Spaghetti Squash
If you do have leftovers you can save for later for sure. Best way to keep it nice and moist is spoon into freezer bags. Remove all the air out and store in the fridge for up to 3 days. The texture will change a bit day after day so 24 hours is ideal.
Fluff “noodles” with a fork and toss with some homemade pesto sauce or marinara. Then heat in microwave for 45 seconds, stir again and heat longer until warmed.
Freezing Spaghetti Squash
If you don’t think you’ll eat it within that time you can freeze it using the same method. Thaw out by sitting the bag in the fridge overnight and reheat the next day as you wish. It is best to toss with some sort of sauce to add more moisture and flavor back into it. Spaghetti is typical but alfredo would be a great tweak.
How to Reheat Spaghetti Squash
If you love spaghetti squash and want to make another new rrecipe with your leftovers you totally should. You know I hate wasting food. Just put squash in the oven if left in tact for 20 minutes. With just the noodles use your microwave for about 1 minute to warm again. I would definitely add a pat of butter or sauce to the top before reheating for sure.
Jump to recipe below and get started on your own to see how easy this really is. There is nutritional information listed too with calories and saturated fat. That will vary depending on it’s size but is relatively accurate. Try it with marinara, alfredo sauce, even pesto is a nice change up to the traditional.
Want to see a few of my favorite things that I am totally obsessed with?? Take a peek and see how many you might already have…twinsies!
Roast Spaghetti Squash Whole
- With a very sharp knife insert about 2" in, about 10 times all over the outside of the skin to vent so it doesn't explode.
- Set on a baking sheet and put into a preheated oven at 425 degrees F for 60 minutes for about 4 lbs., to 1 hour 30 minutes for closer to 6 lbs.
- Remove, slice lengthwise with sharp knife. If you feel it is not tender enough, set with flesh side down on baking sheet lined with parchment paper for another 15 min., then check again.
- When tender use a fork to scrape the "noodles" out and enjoy.