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Baked Spaghetti Squash

  • Prep Time: 5m
  • Cook Time: 35m
  • Total Time: 45m


  • 1 Spaghetti squash, medium sized (2-3 lbs)


  1. Preheat oven to 400°F. Slice the squash in half lengthwise using a sharp chef's knife (stem to tail). Be careful, it will be tough.
  2. Once split, use a spoon to scoop out the seeds. Don't dig into the flesh, it is relatively soft.
  3. Add 1/4" water to a quarter baking sheet (or other bakeware at least 9x13" in dimension). Place the squash halves in the roasting pan face down. The water should steam the insides of the squash to make it tender.
  4. Roast for 30-40 minutes. Test at 30 minutes for doneness. It should give little to no resistance when poked with a knife all the way through to the skin.
  5. When done, remove from oven. Each half at a time, hold with an oven mitt in one hand and use a fork to gently scrape the flesh away and separate into strands. Change directions frequently, following the direction of the strands.