How to Cook Spaghetti Squash


Servings: 2 people 1 spaghetti squash, (1.5 to 3 lbs) 1 Tbsp extra virgin olive oil, divided, plus more to serve 1/2 tsp sea salt, divided, or added to taste 1/2 tsp black pepper, divided, added to taste

Preheat the oven to 400˚F. Line a rimmed baking sheet with parchment paper. Rinse and dry your spaghetti squash and carefully cut it in half lengthwise.


The skin is tough so cut carefully and take your time. (Note: placing the squash over a towel will help prevent rolling.

Use a spoon to scrape out and discard the seeds. Brush the inside of each squash half with 1/2 Tbsp extra virgin olive oil and sprinkle the inside lightly with salt and black pepper (I use about 1/4 tsp each).

Place on the lined baking sheet cut-side-down and bake at 400˚F until fork tender. A smaller squash will take less time and a larger squash will take longer (see baking chart below).

Remove squash from the oven and flip over. Once cool enough to handle, use a fork to fluff the center, scraping it away from the skin. To serve as a vegetable side, drizzle with more extra virgin olive oil and season with salt and pepper to taste.

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