Everything you need to know about cooking spaghetti squash
Spaghetti squash noodles are a healthy alternative to regular noodles – and they are really easy to make!
This post will show you exactly how to cook spaghetti squash step-by-step and get those long, stringy noodles that aren’t mushy or watery at all.
The post also includes:
- The right way to cut spaghetti squash for the longest noodles (Hint: it’s not lengthwise)
- 3 easy options for cooking it (Oven-baked or in the Instant Pot or Air Fryer)
- Tips to prevent your spaghetti squash noodles from becoming a mushy, watery mess
- Some delicious recipes to make with spaghetti squash
How to cut spaghetti squash
It’s counterintuitive, but you should cut spaghetti squash crosswise for the longest noodles. See the pictures below.
As noted in the image above, the spaghetti squash strands grow around in a circle that follows the round shape of the squash. So, if you cut it lengthwise, you are cutting the noodles in half.
Cutting tip: Using the sharp tip of your knife, poke it through the skin. Apply pressure to slide the knife into the flesh and slowly work your way around the squash crosswise until it is in two pieces.
How to make oven-baked spaghetti squash (step-by-step)
- First, line a baking sheet with parchment paper and preheat the oven to 400° Fahrenheit. Then, follow the steps below:
How to cook spaghetti squash in the Instant Pot or Air Fryer
For both options below, follow the instructions above to cut the squash crosswise. Then, scoop out the seeds from the middle. You can cook your spaghetti squash easily using the Instant Pot or Air Fryer.
Instant Pot:
- Place the trivet in the Instant Pot and add 1 cup of water to the bottom of the pot.
- Place the halves of spaghetti squash in the pot. Secure the lid and close the pressure valve. Press the “manual” button (or “pressure cook” button) and set the time to cook for 8 minutes at high pressure.
- Once the time is up, carefully quick release the pressure manually. (Since this method uses steam to cook the squash, it can cause the noodles to be watery. See tips below).
Air Fryer:
- Preheat the air fryer to 400° Fahrenheit.
- Place the squash cut side down in the air fryer basket and cook for 20-25 minutes.
NOTE: All spaghetti squash are different sizes. The cooking times noted above are general guidelines for “average-sized” squash. Adjust cooking times as needed for larger or smaller squash.
After cooking the spaghetti squash allow it to cool enough to handle (around 10 minutes). Then, using a fork, gently pull the squash flesh from the sides and scrape it out of the shell. It will form into long, spaghetti-like noodles.
Tips For Avoiding Mushy, Watery Noodles
It’s easy to end up with mushy spaghetti squash noodles. Here are some tips to avoid this!
- Don’t overcook them – This is the #1 reason that noodles become a mushy, watery mess! Stick to the times noted above and don’t allow the squash to become soft to the touch. It will still feel hard when it’s cooked.
- Don’t cook them twice – A lot of recipes will call for cooking the squash to get noodles and then baking the noodles again. Make sure you are only warming up the noodles with the other ingredients, not cooking them for another extended period of time.
- Add cooked noodles into recipes at the very end – if you’re going to be eating them with anything else that’s warm, simply toss the cooked noodles with the rest of the warmed up ingredients.
- Strain them – If you do end up with softer noodles, you can let them sit in a colander for 10 minutes to remove some of the water.
Some recipes with spaghetti squash
- Creamy Garlic Spaghetti Squash Casserole
- Taco Stuffed Spaghetti Squash
- Spaghetti Squash Carbonara
- Shrimp and Broccoli Spaghetti Squash Alfredo
- Instant Pot Spaghetti and Meatballs
How to Cook Spaghetti Squash (That’s NOT Mushy or Watery!)
Ingredients
- 1 spaghetti squash
- olive oil, (optional)
- salt and pepper, (optional)
Instructions
- Preheat oven to 400° Fahrenheit and line a baking sheet with parchment paper.
- Place spaghetti squash on a cutting board so one end is on your right side and one end is on your left side (crosswise). Using a sharp knife, poke the knife tip through the skin of the center of the squash. Apply pressure to slide the knife into the flesh and slowly work your way around the squash until it is in two pieces.
- Scoop the seeds out of the squash with a spoon and discard. Drizzle a little olive oil and salt and pepper on the cut sides of the squash (optional).
- Place the squash cut side down on the baking sheet.
- Place in the oven to roast for 25-35 minutes.
- Carefully remove the squash from the oven and allow it to cool enough to handle, about 10 minutes.
- Using a fork, gently pull the squash flesh from the sides and scrape it out of the shell. It will separate into long, spaghetti like strands.
- Enjoy these noodles tossed with a simple mix of oil/butter, herbs and salt and pepper. Or, use them in any recipe calling for spaghetti squash (see blog post above for some recipe suggestions).
Notes
I am so excited to try this. How are these noodles effected being tossed with garlic, butter & herbs (sautéed) with shrimp or scallops after you have already roasted the squash? Hubs and I are both type 2 diabetics and are drastically needing pasta alternatives.
Hi Christi – the key is to not overcook the squash noodles or they will get mushy. I would pre-cook anything you are tossing the noodles with so you just have to toss everything together and don’t really cook the squash noodles more after roasting. Enjoy!
This is SPOT ON!!!!! I make spaghetti squash ALL the time and it is ALWAYS super wet and soggy. Not this time.😆 I am BEYOND HAPPY that I found this article. I never thought to cut it in the middle, usually I cut it length wise and it is drastically shorter. This way it truly looks like spaghetti. Can’t wait to put some butter and garlic on it try it. THANK YOU!!!!
You’re very welcome, glad you found our post!