Yes, you can roast a whole spaghetti squash without cutting it in half first. Most spaghetti squash recipes call for slicing the squash before baking, but that step can feel intimidating—and even dangerous—without a large, very sharp knife. This easy, hassle-free method shows you how to cook spaghetti squash whole, making it more approachable, and perfect for anyone who wants a simple way to enjoy this versatile vegetable.
My mom taught me this simple method. Pierce the squash with a fork about a dozen times all over. Place the squash on a parchment lined baking sheet and into a preheated 350 degree oven for 30 minutes. Flip the squash over and cook for another 30 minutes on the other side. That’s it! After the squash roasts for an hour, remove it from the oven and place on a cutting board to cool for 10 minutes.
Once the squash is cooked it’s so much easier to cut in half. Tip: cut it at a slight angle from the side of the stem to the side of the bottom core to avoid any difficulty. Split it in half cut side up and gently scoop out the seeds without disturbing too much of the squash.
Once the seeds are removed use a fork to shred the spaghetti squash until it looks like you have a pile of angel hair pasta. You can leave the squash in it’s skin for a rustic bowl.
Or, scoop it out into a serving dish. Serve the spaghetti squash as you would angel hair pasta with tomato sauce, meat sauce, pesto, or just butter, salt, pepper, and cheese.
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How to Roast a Whole Spaghetti Squash
Ingredients
- 1 medium spaghetti squash 3 to 4 pounds
Instructions
- Preheat oven to 350 degrees. Pierce the squash with a fork about a dozen times all over.
- Place the spaghetti squash on a parchment lined baking sheet and bake for 30 minutes.
- Flip the squash over and cook for another 30 minutes on the other side.
- After it roasts for an hour, remove the squash from the oven and place it on a cutting board to cool down for 10 minutes.
- Cut the spaghetti squash in half. (Cut it at a slight angle from the side of the stem to the side of the bottom core to avoid the core and stem). With the cut side up use a spoon and gently scoop out the seeds without disturbing too much of the cooked squash.
- Once the seeds are removed use a fork to shred the spaghetti squash, until you have a pile of angel hair pasta. You can leave the squash in it's skin for a rustic bowl, or scoop it out into a serving dish.
- Serve the spaghetti squash as you would angel hair pasta. For example, with tomato sauce, meat sauce, pesto, or simply butter, salt, pepper, and cheese.
