Spaghetti Squash

Recipe Ingredients

This recipe keeps things simple—just a handful of ingredients that let the natural flavor and texture of spaghetti squash shine.

Spaghetti Squash: Look for one that feels firm and heavy for its size, with smooth, evenly colored skin—usually pale yellow. Avoid any with soft spots, cracks, or green patches, which can mean it’s underripe or starting to spoil.

Butter and Parmesan Cheese: The butter adds creamy richness and the Parmesan adds salty, nutty, melty depth. It’s the perfect combination to contrast with the squash’s mild flavor.

Other Ingredients: Fresh parsley adds color and freshness. Basil would be delicious, too! A little salt and pepper, and you’re ready to eat.

How to Cook Spaghetti Squash

Here’s how it all comes together! You can see the full spaghetti squash recipe steps and ingredients below.

1. Cut the Squash in Half

Pierce the spaghetti squash a few times with a fork or paring knife to let steam escape, then microwave on high in 1 minute increments until the skin is warm to the touch and it softens enough to cut.

2. Roast the Squash

Roast the squash halves face down on a baking sheet for about 45 to 50 minutes until they’re tender and the strands pull out easily with a fork. We love how the baking sheet allows the edges of the squash to brown and caramelize, but if you prefer, you can use a baking dish, which will keep the squash’s bright yellow color.

3. Create the “Noodles”

Once it’s cool enough to handle, scrape out the noodle-like strands and transfer to a serving bowl. A few tablespoons of butter, a generous handful of shredded Parmesan, and a touch of salt and pepper bring it all together. Finish with a sprinkle of fresh parsley for a pop of color and extra flavor.

Storing and Reheating

Leftovers? Even better. Spaghetti squash reheats beautifully and makes a quick, tasty side or base for tomorrow’s lunch—just add your favorite toppings. Here’s how to store it.

Refrigerator

While we wouldn’t recommend freezing your leftover spaghetti squash (it just won’t hold up when thawed, sadly), it will keep well in an airtight container for up to 3 days in the fridge.

Reheating

• Microwave: Just pop it in the microwave and heat in 1 minute increments until it’s hot.
• Stovetop: You can also heat it on the stovetop: simply add a little oil to a skillet and heat the squash over medium, stirring occasionally, until warmed through.