How to Cook Spaghetti Squash

I totally agree with you – spaghetti squash is weird. Like, figure out who you want to be, man. Do you want to be a gourd or do you want to be pasta?

But just like Willie McGee (okay fine, here’s a relevant pop culture reference), it can be both.

Let’s start from the beginning. Let’s start with why. Why is spaghetti squash healthy, and why should you eat spaghetti squash instead of spaghetti noodles?

Spaghetti squash is filled with nutrients like Vitamin C, Vitamin A, Vitamin B-6, potassium and antioxidants. However, pasta delivers at least twice the amount of riboflavin, niacin and thiamin, and eight times more protein. Spaghetti squash provides the same fiber content as pasta.

Here’s the big difference: Spaghetti squash has less calories than pasta (158 v. 27), helping you feel just as full without eating a bunch of carbs (31 v. 7). That’s the kicker for me. Because I eat a wide variety of whole foods in my diet, and add protein like beans or tofu to my squash, I am getting the nutrients that pasta contains over the squash, without the heavy dose of carbs and calories.

I know what you are thinking: Does spaghetti squash really taste like spaghetti?

Yes…and also no. Once cooked, the yellow flesh of the squash will separate into long strands that you can drown with sauceyness and twirl with your fork. The texture is like angel hair pasta.

Here’s the butt. It’s not actually spaghetti so it doesn’t taste like it. Mind. Blown. The flavor is very mild compared to, say, butternut and acorn squash. It won’t compete with the main flavors you’re cooking with, while giving you that great spaghetti-like texture.

But how do you turn a gourd into delicious noodleyness? It’s simple stupid, friends. Let’s ride.


Spaghetti Squash in the Oven


1 (4-pound) spaghetti squash

1 tablespoon unsalted butter, melted

1 tablespoon brown sugar



1. Preheat oven to 350°F. Cut the squash in half lengthwise and scoop out the seeds jack-o-lantern style.spaghetti-squash-half

2. Brush both halves with the butter and sprinkle with the brown sugar.spaghetti-squash-oven

3. Place halves, cut sides down, on a baking sheet and roast until fork-tender, about 1 hour.cooked-spaghetti-squash

4. Scoop the squash strands out into a bowl with a fork. Top with tofu, sauce, veggies or literally anything else. I love this Maple-Glazed Tofu and Spaghetti Squash recipe, if you care. spaghetti-squash



What do you eat spaghetti squash with? 

Did you get the Willie McGee reference? Be. Honest. 

Share on FacebookTweet about this on TwitterShare on LinkedInEmail this to someoneYour mom says share.

One thought on “How to Cook Spaghetti Squash

  1. Knock knock… HELLO?!
    Just one of your many loyal readers here – checking in to make sure you’re okay. Do you need some inspiration? Well we do! It’s hot out, motivation is running low because lounging poolside (or actually having to play in the pool if you’ve got a toddler like me) is tempting us to forego workouts and work on our tans. Speaking of which, there’s a topic for you: sun safety, or hydration, or summer workouts, or cutting a watermelon… the list could go on forever. Of course we know you have a life, but please know you and your words are missed!

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge