Cooking Spaghetti Squash

One of the best things about moving to the States is that I never run out of things to be fascinated by. It’s so completely different from where I come from, that I get excited about the smallest things. Spaghetti squash being one of them. I had never even heard of it before. It’s a vegetable totally alien to me. I have seen it in recipe books before, but it always baffled me how they turned it into strands of spaghetti.

I googled it to find out more about this mysterious vegetable, only to find out it’s natural tendency to break up into stands when cooked. Wow! How cool is that? So I had to try it out for myself. I went out and bought me some spaghetti squash…and learned how to cook it.

I kept it simple- Roasted spaghetti squash, drizzled with a little olive oil, a sprinkling of salt, pepper, garlic poweder, parsley and then tossed with freshly grated parmesan cheese. Yummm. It was lovely! It’s flavorful, healthy and gluten-free! So now I’m going to let you guys in on my introduction of this fascinating vegetable in case you haven’t tried it already.

Cooking Spaghetti Squash

Spaghetti Squash
2 tbsp Olive oil
2 tsp Garlic powder
salt & pepper to taste
Finely chopped parsley
Parmesan Cheese

– Pre-heat your oven to 375F. Use a sharp knife to cut down the middle of the squash, length-wise. Don’t be surprised at how hard raw squash is.
– Then scoop out the seeds using a spoon.
– Place the squash, cut-side down on a foil lined baking sheet and pop it into the oven for an hour to roast.
– After 1 hour, take the squash out of the oven and let it cool for about 30 mins.
– Once it cools comes the fun part. As you can see already the spaghetti squash has a natural tendency to form stands.  With the help of a fork, pull the strands away from the sides of the squash. Once you’ve loosened up all the sides you can just scoop up all the strands by pulling from under it.
– Drizzle some olive oil, salt, pepper and garlic powder.
– Then toss in some freshly grated Parmesan cheese and finely chopped parsley.
– It’s as simple as that…ta da!


  1. says

    Oh this is awesome! I just received a couple spaghetti squashes in my CSA box this week and hadn’t quite figured out the best way to go about cooking them. This step-by-step is definitely going to help me out with my dilemma. Thanks so much for breaking it down in such an easy way. Now I can’t wait to make them. How would you describe the flavor of the squash in relation to other kinds of winter squash? Just curious

    • Noreen says

      To be honest I’m not big on squashes or pumpkin, but seeing how this squash resembled spaghetti (which I love!) I had to give it a go. So I can’t really compare it’s taste. It was milder and didn’t have a distint flavor of it’s own, than I thought it would have, so it took on a lot of flavor from the seasonings I added. I really liked it though. =)

  2. says

    Thank you for the wonderful Tutorial! I had never made Spaghetti Squash before, and it turned out perfectly. I had always heard horror stories of making it in the microwave and it not always being done or overcooked. I served it with a meaty pasta sauce and the husband really liked it was well.

    • Noreen says

      You’re Welcom Jessica! This truly is a never fail method of cooking spaghetti squash…it always comes out perfectly. :-)

  3. Brandi Scardina says

    Thank you so much for this post! I just found this on Pinterest yesterday and I have never had spaghetti squash so I made this today for lunch and I am so excited, healthy noodles! my family loved it even my picky 3yr old we were left wondering why we never had it before!

  4. says

    Hey! Would you mind if I share your blog with my zynga group?
    There’s a lot of people that I think would really appreciate
    your content. Please let me know. Thank you

    • Noreen says

      Clemmie, I have no idea what a zynga group is :s, But as long as my site is properly credited…then by all means share away! I really appreciate you asking…thank you!


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