Baked Spaghetti Squash makes the perfect side dish on its own or is great topped with Homemade Pasta Sauce or served alongside my favorite Chicken Parmesan Recipe!

This easy veggie is much lower in carbs than pasta (of course) and has a light flavor with a shape that mimics spaghetti strands. This veggie isn’t exactly like eating a bowl of your favorite egg noodles, but it’s a pretty tasty substitute!

Baked Spaghetti Squash with a fork

Baked Spaghetti Squash

While I love to  Cook Spaghetti Squash In The Microwave, cooking it in the oven produces a different flavor. Baked spaghetti squash becomes slightly caramelized on the edges making it sweeter and a bit richer, more like a winter squash (although it’s still much less sweet than roasted acorn squash).

It pairs well with robust pasta sauces, marinara sauce or even topped with crock pot meatballs. We also love to serve it as a side dish with butter, salt and pepper (and a sprinkle of feta or parmesan).

two halves of Baked Spaghetti Squash in a dish

How to Cook Spaghetti Squash in the Oven

Just like Roasted Butternut Squash, spaghetti squash is easy to cook in the oven but not always easy to cut. When I buy spaghetti squash at the grocery store, I ask if the grocer can cut it in half for me and most of the time they will!

If you’re cutting it yourself, microwaving it 3-4 minutes will make the outside of the spaghetti squash tender and much easier to cut. Be sure to poke the squash it with a fork a few times (and don’t cook it longer than 5 minutes, it can build up pressure and burst if it’s whole).

Baked Spaghetti Squash with a fork scooping some out

How Long to Bake Spaghetti Squash

I most often bake spaghetti squash at a higher temperature to allow it to caramelize. If you are cooking other items in the oven at a lower temperature, you can cook the squash with it and just add a little bit of extra time.

For a 1.5-2 pound spaghetti squash:

  • cook at 425°F for 35-45 minutes
  • cook at 400°F for 40-50 minutes
  • cook at 375°F for 50-60 minutes
  • cook at 350°F for 55-70 minutes

The cook times can vary based on the size of your squash. You can tell if your squash is done if you can pierce through the skin fairly easily. You may want to check your squash 5 minutes before the cooking time in case yours is ready a little earlier.

Some recipes ask for a bit of water to be added to the dish which may reduce cooking time slightly as it can help to steam the squash. I personally prefer it without as it gets a better caramelization and the strands hold their shape better.

Baked Spaghetti Squash in a casserole dish

Serving Baked Spaghetti Squash

I’ve seen spaghetti squash as small as 3/4 lb and as large as 4-5lbs so of course the number of servings per squash will vary.

A medium to small squash will serve 4 as a side dish and 2 as a main topped with sauce. A large squash will serve closer to 6 (or even 8) as a side dish and 4 as a main.

Spaghetti squash both freezes well and reheats well (plus its great added to Homemade Chicken Noodle Soup) so I always err on the side of extra if I’m not sure about servings.

Baked Spaghetti Squash with a fork
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Baked Spaghetti Squash

Baked spaghetti squash is easy to make and produces tender spaghetti-like strands.
Prep Time 5 minutes
Cook Time 45 minutes
Cool Time 5 minutes
Total Time 55 minutes
Servings 4 servings
Author Holly Nilsson


a rimmed baking pan
Baking Sheet lined with parchment paper


  • 1 spaghetti squash approximately 2 pounds
  • 2 tablespoons butter or olive oil
  • salt and pepper to taste


  • Preheat oven to 400°F.
  • Cut spaghetti squash in half lengthwise. Scoop out seeds and stringy bits and discard (or save the seeds for roasting).
  • Drizzle the cut side with oil or spread with butter. Season with salt and pepper.
  • Place cut side down and bake 40 minutes or just until tender.
  • Cool 5 minutes. Flip spaghetti squash over and gently run a fork down the squash to separate into strands.
  • Season with additional butter, salt and pepper if desired.



Leftover squash can be stored in an airtight container in the fridge for up to 3-4 days. Reheat in the oven or in the microwave until heated through. 
4.94 from 32 votes

Nutrition Information

Calories: 136 | Carbohydrates: 16g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Sodium: 41mg | Potassium: 260mg | Fiber: 3g | Sugar: 6g | Vitamin A: 290IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 0.8mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. My first time cooking Spaghetti Squash; so happy I found your recipe. I added Garlic Plus and it is really tasty good. Served with your Air fryer Chicken Breast that also came out fantastic.

  2. I love this recipe!! Thank you for sharing. I cook my squash for 20-25 minutes depending on size. First time I baked one, I overcooked the squash. Second time 5-10 minutes less and it was a little firm (Al dente) and it came out perfect! I made the best meat sauce spaghetti Served with cottage cheese and Caesar salad! I like my spaghetti spicy! Thai ground Chili 5 stars

  3. Spaghetti squash fibers wrap around the squash in such a way that cutting it lengthwise results in very short strands. If you want longer strands, cut it in half the other way.4 stars

    1. I always do it this way, cut across the short side and after it’s roasted gently slide a spoon around the entire outside, between the skin and the strands, and remove it in one piece for a spaghetti squash nest, it’s a really fun serving option!4 stars

  4. The Baked Spaghetti Squash came out excellent. Very quick & easy. Topped it with ground turkey, seasoned and added sauteed vegetables(sweet potatoes, cabbage, carrots, zucchini, spinach, mushrooms, red peppers).5 stars