How to Cook a Spaghetti Squash

Whether you bake in the oven or use a slow cooker, it’s easy to cook a spaghetti squash.

A moment of truth: Don’t expect a spaghetti squash to be a good substitute for actual spaghetti. It is not. You are fooling no one.

But if you aren’t expecting the spaghetti squash to taste like pasta, you’ll be excited to make spaghetti squash recipes. When prepared right, it’s quite delicious!

How to Cook a Spaghetti Squash in the Oven

1. Preheat the oven to 350 degrees. Get a big knife and a sturdy cutting board. (If the squash is medium to large, I often also get my husband.)
2. Clean the spaghetti squash, and then cut it in half.
3. Place each half face down in a casserole dish. Fill with enough water to come about an inch up the side of the squash.
4. Cover with foil, and bake for 45 minutes.
5. Remove the foil, and flip over the squash halves. Bake another 15 minutes.
6. After removing from the oven, remove the seeds. (You can actually do that before you bake the spaghetti squash, but I just do it when everything is soft after it cooks.)
7. Use a fork to “shred” the squash. Now it’s ready to season or prepare as you wish!

How to Cook a Spaghetti Squash in a Slow Cooker

So a slow cooker is a bit easier, but as you would imagine, it takes longer to cook.

1. Clean the spaghetti squash. Pierce the squash several times with a fork or knife to help release a little steam as it cooks.
2. Place the whole squash in the slow cooker. Cover and set on low. Cook for about 6 hours, depending on size. (You can also cook it on high for about 4 hours.)
3. When it’s ready, the squash will be soft on the outside. I use tongs to pull it out of the slow cooker and place it on a cutting board.
4. Slice it in half, remove the seeds, and then shred the squash to make the “spaghetti.” It’s ready for your recipe!

Now what should I do with this spaghetti squash?

I’m glad you asked. Here’s a great recipe for Creamy Spaghetti Squash that’s both delicious and on the healthy side.