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One fork twisting inside the spaghetti squash to show gather the strands of spaghetti squash recipe

Spaghetti Squash Recipe

Let’s talk Spaghetti squash. Everything you need to know. How to cook Spaghetti Squash and how to make the easiest Spaghetti squash recipe!
Course Appetizer, easy, Main Course, Side Dish
Cuisine American, Italian
Keyword How to cook spaghetti squash, Microwave spaghetti squash, Spaghetti squash recipe
Prep Time 10 minutes
Cook Time 12 minutes
Servings 4
Calories 278 kcal
Author Mahy


Spaghetti Squash

  • 1 Spaghetti Squash about 4 lbs
  • pinch salt
  • 1 cup hot water

Spaghetti Squash Recipe

  • 1/2 teaspoon salt and pepper
  • 1/4 cup fresh herbs chopped basil thyme, oregano or your favorite
  • 1/4 cup butter melted
  • 1/4 cup parmesan cheese shredded
  • 1/4 teaspoon chilli flakes
  • 1/3 cup pine nuts toasted


  1. Place the squash on a cutting board and use a very sharp knife to slice it in half. If you feel the squash is too hard for you to cut when it’s raw, you’ll need to microwave it first. Pierce the squash along the line where you will be cutting it. Microwave the whole squash uncovered for three minutes and then cut it along the pierced line.
  2. Once cut in half, remove the seeds from the squash using a spoon.
  3. Season the insides of the squash lightly with salt and place cut side down on a microwave safe dish.
  4. Add the hot water and microwave the squash for 10-12 minutes (depending on the size of your squash). Microwave for 3-4 minute intervals and check not he squash by piercing it with a fork).
  5. When done, remove it from the water into the serving plate.
  6. Use a paper towel to pat down any moisture int he inside of the squash.
  7. When it’s cool enough to handle, hold the squash half with one had and use a fork in the other hand to fluff up the strands of spaghetti squash.
  8. Add the Spaghetti squash recipe ingredients to flavor the squash and fluff up with a fork.
  9. Enjoy right away!

Recipe Video

Recipe Notes


  1. Pick squash that’s firm to the touch, without cracks or bruises.
  2. To make spaghetti squash tender for you to cut (in case you find difficulty cutting it raw), pierce the squash along the line where you will be cutting it.
  3. Microwave the whole squash uncovered for three minutes and then cut it along the pierced line.
  4. To reheat Spaghetti squash, simply microwave it for a minute.
  5. It’s best to eat spaghetti squash within 5 days of cooking it.
  6. To freeze spaghetti Squash, you’ll need to place the cooked squash strands in a colander to drain as much liquid as possible form it. Then place the squash strands in a ziplock bag.
  7. Leftover spaghetti squash is great because it tastes just as fresh. Plus you may want to add a different sauce to make it a different meal, so it’s quite versatile.
  8. A typical 4 pound spaghetti squash will yield about 4 cups of spaghetti squash in total.
Nutrition Facts
Spaghetti Squash Recipe
Amount Per Serving
Calories 278 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 9g56%
Cholesterol 35mg12%
Sodium 541mg24%
Potassium 349mg10%
Carbohydrates 19g6%
Fiber 4g17%
Sugar 7g8%
Protein 6g12%
Vitamin A 1046IU21%
Vitamin C 10mg12%
Calcium 138mg14%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.