We compared 3 different methods (with photos) to find the best way to cut and roast spaghetti squash. This recipe method makes for perfect spaghetti squash noodles—long strands, cooked al dente, and not mushy or watery.
Prep squash: Cut squash in half crosswise down the middle (not lengthwise, see note 1 and note 2). Use a spoon to scoop out the seeds. Drizzle the cut sides with olive oil, then sprinkle with a bit of salt and pepper. Arrange squash, cut sides down, on a baking sheet.
Bake: Bake squash until the cut sides are golden and the inside is fork tender (but not soft!), about 40-50 minutes. (Bake time can vary significantly based on the size of the squash, so check a bit earlier to avoid overcooking).
Cool and fluff noodles: Flip the squash over so the cut sides are facing up, to allow steam to escape. When cool enough to handle, use a fork to gently separate the inside of the squash to form strands. Use as desired or cover and refrigerate.
Notes
Cutting spaghetti squash: We recommend cutting spaghetti squash crosswise, rather than lengthwise. Cutting the squash crosswise is easier because you only need to make one cut and the resulting noodles are longer. The full post (above) has more details and photos comparing the different methods. But if you need spaghetti squash "boats", go ahead and cut the spaghetti squash lengthwise. In our side by side tests, we found the squash halves cooked at the same rate regardless of which direction they were cut, so simply following the temperature and bake times in the recipe.
Making spaghetti squash easier to cut (microwave): With the crosswise method, you only need to make one cut down the middle of the squash. Make sure you are using a large, sharp chef's knife on a sturdy surface. If you are struggling to make the cut, then you can soften the squash lightly in the microwave. To microwave the squash: poke holes in the outside of the squash (with the tip of a knife or fork) to allow steam to escape, then microwave for 3 to 5 minutes, and try cutting it again. The microwave will only slightly soften the exterior to the touch, but once you cut through the skin, you'll find the knife cuts more easily through the middle. We don't usually find microwaving necessary, but if you're having trouble, give it a go!
Storage tips: Spaghetti squash can be refrigerated covered for 4 days. Heat gently before eating, but avoid overcooking.
Yield: Serves about 2 to 4, depending on the size of the spaghetti squash and the desired use.