Learn How to Cook Spaghetti Squash with this foolproof method. Try 4 flavours including pizza, Pad Thai, chicken alfredo and taco.
Ingredients and substitutions
- Olive oil – or another neutral cooking oil like canola or avocado oil.
- Spaghetti squash – you can also use butternut squash or acorn squash, but it doesn’t have the same spaghetti texture.
Pizza spaghetti squash
- Pizza sauce – use your favourite store-bought version or a plain canned tomato sauce.
- Mozzarella cheese – freshly grated pizza mozzarella is best but feel free to use another variety of cheese.
- Green pepper – swap out for another bell pepper like red or orange pepper.
- Red onion – white or yellow onion would be the best substitutes here.
- Pepperoni – use another meat like crumbled bacon or sausage.
Pad Thai spaghetti squash
- Pad Thai sauce – I like using the Thai Kitchen sauce but you can use any brand of your choice.
- Grated carrots – leave this out altogether or use another veggie.
- Red cabbage – green cabbage or coleslaw mix will also work.
- Bean sprouts – soybean sprouts can also be used.
- Green onions – white or red onions would work instead.
- Peanuts – leave the peanuts off altogether.
- Cilantro – leave the cilantro off altogether.
Chicken alfredo spaghetti squash
- Chicken breasts – chicken thighs can also be used for a juicier cut of meat.
- Jarred alfredo sauce – any store-bought or homemade alfredo sauce of your choice will work here.
- Parmesan cheese – Romano cheese will provide a similar flavour.
- Parsley – leave the parsley off altogether.
Taco spaghetti squash
- Extra-lean ground beef – ground turkey would also work here.
- Red onion – white or yellow onion are the best substitutes for red onion.
- Black olives – you could also use green onions.
- Pico de gallo – fresh or jarred salsa would also be good.
- Cheddar cheese – swap out for another cheese of your choice.
- Cilantro – leave the cilantro off altogether.
How to make spaghetti squash
- Microwave then cut the squash.
- Scoop out the seeds.
- Drizzle with olive oil.
- Season with salt and pepper.
- Roast until softened.
- Scrape into spaghetti-like strands.
How to avoid mushy squash
Taking a few simple precautions will help ensure that you don’t end up with mushy, inedible squash.
- Low temperature – Don’t cook the squash at a temperature higher than recommended if going the oven route. It will not cook evenly or completely if you try to rush the process.
- Don’t overcook it – There is a fine line between done and overdone. I find 45 minutes in the oven is the perfect amount of time to get those soft strands that are still e a bit al dente. Between roasting for 35 minutes and baking another 10 minutes with the toppings, this recipe has you cooking the squash for 45 minutes total. You can always add more cook time if preferred.
- Steamer basket – If you are cooking your squash in the Instant Pot, use the steamer basket so the squash does not sit in the water.
- Quick pressure release – If you’re using the Instant Pot, do a quick release of pressure versus a natural release. This will stop the cooking process sooner.
Baked Spaghetti Squash Flavours
The best part about spaghetti squash is that it's the perfect vessel for other ingredients and it has a mild enough taste to complement any flavour. Check out four of the most delicious flavour options!
Pad Thai
Pizza
Taco
Chicken alfredo
Frequently Asked Questions
Yes! Spaghetti squash is super healthy. It’s low in calories, rich in antioxidants and high in fibre, vitamin C and manganese.
Spaghetti squash is also known as vegetable spaghetti, and the official species name is cucurbita pepo.
The exterior skin of the squash is very tough, but there is a trick that will make cutting it much easier. With a sharp knife, make a few slits in the squash where you plan to cut, like you are making a dotted line around the outside. Microwave the entire squash for 2-3 minutes, then allow it to cool enough to handle it. You can also just microwave it, skipping the slit making process. At this point, the squash skin will be soft enough to cut easily along your pre-cut lines!
One of the most popular ways to eat spaghetti squash is as a substitute for wheat noodles. The long strands look like pasta on your plate, and they are a great low-carb replacement for traditional noodles. Anywhere you would use traditional pasta, you can use spaghetti squash, like spaghetti squash and meatballs, in a frittata or in a stir fry.
Storing and reheating
Fall is a great time to buy spaghetti squash or any other variety of winter squash. This is when they are perfectly ripe and fresh!
If you want your spaghetti squash to keep well in the pantry, choose a squash that is heavy for its size. Also make sure to avoid any that have damaged stems or soft spots; they will not last nearly as long.
You can store an uncut, raw spaghetti squash in a cool dry place for up to 2 months. Refrigeration is not good for spaghetti squash – it will only last a week or two that way.
The baked spaghetti squash boats will last in the refrigerator for up to 5 days. This means that you can prepare this meal in advance. It’s a great portable meal for lunches – 2 to 3 minutes in the office microwave, and it’s ready to eat!
Can you freeze spaghetti squash?
If you love the spaghetti squash noodles, you can freeze them after you have cooked the squash. They’ll last in the freezer for up to 3 months in an airtight container.
You can also make the stuffing and freeze it. Then, when spaghetti squash is in season, you can use the whole squash to make these recipes. To reheat from frozen, simply microwave for 5-6 minutes, stirring halfway through, then serve with your fave toppings and sauces.
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More spaghetti squash recipes
- Chicken Caprese Spaghetti Squash
- Spinach & Artichoke Spaghetti Squash
- Pesto Spaghetti Squash
- More of the Best Spaghetti Squash Recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls to store this recipe as leftovers.
- I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
How to Cook Spaghetti Squash {4 Flavours}
Ingredients
Pizza spaghetti squash
- 1 tbsp olive oil
- 2 spaghetti squash
- 1 cup pizza sauce
- 1 cup mozzarella cheese
- 1/2 cup diced green pepper
- 1/2 cup red onion, diced
- 1/2 cup pepperoni
Pad Thai spaghetti squash
- 1 tbsp olive oil
- 2 spaghetti squash
- 1/2 cup pad thai sauce
- 1/2 cup grated carrots
- 1/2 cup thinly sliced red cabbage
- 1/2 cup bean sprouts
- 2 green onions, sliced
- 2 tbsp chopped peanuts
- 2 tbsp chopped cilantro
Chicken Alfredo spaghetti squash
- 1 tbsp olive oil
- 2 spaghetti squash
- 2 chicken breasts, diced
- 1 cup jarred alfredo sauce
- 1/4 cup parmesan cheese
- 2 tbsp chopped parsley
Taco spaghetti squash
- 1 tbsp olive oil
- 2 spaghetti squash
- 1/2 lb extra-lean ground beef
- 1/2 cup red onion, diced
- 1/2 cup black olives
- 1 cup pico de gallo or fresh salsa
- 1 cup grated cheddar cheese
- 2 tbsp chopped cilantro
Instructions
- Preheat oven to 425 F. Cut spaghetti squash in half lengthwise and scoop out seeds. Drizzle with olive oil and season with salt & pepper, then roast for 35 minutes until softened.
- Meanwhile, if using chicken or ground beef, cook the meats in a skillet over med-high heat for 7-8 minutes until browned and fully cooked.
- Remove squash from oven and scrape into spaghetti-like strands. Top with toppings of choice (with the exception of fresh herbs, bean sprouts and green onions if using), then bake in the oven for another 10 minutes until toppings are cooked through.
- Serve and enjoy! Spaghetti squash boats will last in fridge up to 5 days. Cooked spaghetti squash (without toppings) will last in the freezer up to 3 months.
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