Just 5 innocent words proved to be not so innocent: “Cut the squash in half.”
I was having a heck of a time getting my SHARP knife into the tough, armor-like skin of a spaghetti squash.
Usually I just throw the whole squash in the oven and bake it up whole, like this Whole Pumpkin Gratin. When it emerges from the oven, it’s a breeze to slice through the tender flesh.
But I needed two firm squash ‘bowls’ for spaghetti squash and sauce and my basic knife skills were not cutting it. Then I remembered this Healthy Aperture video by Regan Jones, RD, on “How to Easily Cut, Peel and Cube a Butternut Squash.”
Would a similar method work for spaghetti squash? Yup.
Here’s the easy method for how to cut spaghetti squash:
1. Using a sharp knife, poke a few small slits in the squash skin; poke in a dotted line along where you plan to slice the squash in half.
2. Microwave squash 5-6 minutes; cool slightly.
3. Place squash on cutting board with the most-flat surface down. Slice along your ‘dotted line’ of slices. (Slice off the stem first.)
4. Since the squash will be hot, use a towel (or oven mitt) to hold the squash half, and scrape out the seeds for roasting.
5. Roast in oven (about 35-45 minutes at 375-degrees, cut-side down) for the sweetest squash flavor and the softest noodle texture (or continue to microwave until soft.) See the trick: How to Cut Spaghetti Squash Easily + 3 Sauces Perfect for Spaghetti Squash via @TspCurry Click To Tweet
And make sure you DON’T TOSS those spaghetti squash seeds. I roasted them up using my favorite no-rinse, no-dry method. (Just toss them in the oven with squash flesh still clinging to them.) Here’s the ‘scoop’:
How to Cook Pumpkin Seeds in 15 Minutes
And here are our favorite pasta sauces to jazz up that spaghetti squash:
Tomato & Chili Pepper all’Arrabbiata
What’s your favorite way to make spaghetti squash? Have you tried roasting a whole squash in the oven?
Emily @ Zen & Spice says
October 31, 2014 at 10:30 amYum! I usually bake mine whole, for about an hour. It tastes great, but the “noodles” are still a little crunchy. I’m not sure if they’re baking all the way. Would cutting it in half and roasting like this ensure that the noodles are softer? Great post!
Emily @ Zen & Spice recently posted..Whole Wheat Banana Pumpkin Muffins
Serena Ball says
October 31, 2014 at 10:36 amYes! I had great luck with soft noodles by baking halves. But you’re right, baked whole – or in the microwave whole – noodles texture is as you said: crunchy!
Rebecca @ Strength and Sunshine says
October 31, 2014 at 1:49 pmThat is exactly what I do! Just microwave if for a few minutes, and bingo! No more cutting your fingers off, haha!
Serena Ball says
November 4, 2014 at 11:36 amGlad to have saved a finger or two!
shirl perry says
February 22, 2017 at 1:20 pmi used a small fatmax saw to do the slits so i was able to keep my fingers intact..lol..i also used the tip of the saw which is also very sharp to stick into the squash where i did the slits
shirl perry says
February 22, 2017 at 1:21 pmi forgot to say that you can probably use any kind of small saw
Serena Ball says
February 22, 2017 at 1:41 pmThanks for letting us know Shirl. I’m glad you had success with the small saw.
Liz - Meal Makeover Mom says
October 31, 2014 at 2:58 pmGreat tips! Any way I can make my life easier in the kitchen the better! Pinning and sharing on my oh-so interesting G+ page now. (BTW, the customer service guy with google hung up on us because we didn’t understand him and kept asking questions. I kid you not.)
Serena Ball says
November 4, 2014 at 11:35 amG+ has to +up their service. #horrible!
Regan @ The Healthy Aperture Blog says
October 31, 2014 at 3:07 pmIt’s shocking how much easier a little microwaving makes squash, right?? Thanks for sharing the video!
Regan @ The Healthy Aperture Blog recently posted..28 Ways to Make Gluten-free Great with McCormick
Serena Ball says
November 4, 2014 at 11:35 amThanks for enlightening the blogosphere with your brilliant video!
Meal Makeover Mom Janice says
October 31, 2014 at 3:32 pmI have a spaghetti squash on my counter. Maybe I’ll try this!
Meal Makeover Mom Janice recently posted..Janice’s Food & Nutrition Adventures in Atlanta at FNCE 2014
Serena Ball says
November 4, 2014 at 11:34 amJanice that squash is whispering ‘lasagna’ in your ear. Do you hear it?
Elizabeth @ Enjoy Every Bite says
October 31, 2014 at 6:02 pmThank you for sharing these tips! I can never cut spaghetti squash and am always afraid I’ll get an injury trying! This makes me want to make spaghetti squash lasagna! I’ll put that on the menu for this week 🙂
Elizabeth @ Enjoy Every Bite recently posted..How to Tell if a “Healthy” Recipe is Actually Healthy
Serena Ball says
November 4, 2014 at 11:33 amOooo let me know what you think Elizabeth! And don’t your love the video for the micro tip!
Jennifer @nourishedsimply says
October 31, 2014 at 8:10 pmHave never tried spaghettis squash, but plan to next month when I feature squash on Nourished Simply. Love this post!
Serena Ball says
November 4, 2014 at 11:32 amI’ll look for it Jennifer! Love to hear about your experience with it!
Jan says
October 3, 2015 at 10:30 amI sure hope you can put all of the values in your recipes. I need them.
Deanna Segrave-Daly says
October 6, 2015 at 10:06 amThanks for visiting and your feedback. At this time we don’t run nutrition anaylsis on our blog recipes but we’re looking to include more specific nutrition call outs for each recipe – stay tuned!
shirl perry says
February 22, 2017 at 1:28 pmwhere is the video??
Serena Ball says
February 22, 2017 at 1:42 pmThe video is on Healthy Aperture’s site here: http://healthyaperture.com/blog/post/the-recipe-redux-butternut-squash-lasagna-soup
Elizabeth Shaw says
November 6, 2015 at 2:38 pmJust in time for the holiday season- great idea and I am sure I can speak for half of the blogosphere when saying THANK YOU for saving the $ on the ER bills that would have happened lol! My husband was just telling me – be careful Liz, you’re going to stick that knife right through you! Good thing I just lost the fingernail that time lol!
Elizabeth Shaw recently posted..Comment on Sweet Potato Chia Chocolate Breakfast Cake by rachel @ athletic avocado
Serena Ball says
November 9, 2015 at 11:05 pmYIKES Elizabeth! Just a fingernail. That’s no good. At all. Hope it’s doing ok now…and long enough to paint?! FYI this trick works great for butternut and acorn squash too!
Heather Mason @NuttyNutrition says
November 6, 2015 at 6:56 pmgreat to know! Cutting spaghetti squash is hell! Can’t wait to try this trick. and that lasagna too!
Heather Mason @NuttyNutrition recently posted..Bananas Foster
Serena Ball says
November 9, 2015 at 11:04 pmLet me know how the lasagna goes Heather! It’s so easy – once you get the squash cut! (:
Heidi Charalambous says
March 20, 2017 at 7:12 pmAfter trying three different knives, I finally Googled “how to cut open a spaghetti squash” and this post came up. Thank you so much for this! The microwave worked like a charm.
Serena Ball says
March 20, 2017 at 11:52 pmYour comment makes my day Heidi! I’m so glad you got that tough squash open. Come back to visit us again. (:
Bea C says
November 2, 2017 at 3:40 pmSerena- cut the squash across the belly of the squash- like the equator- NOT from end to end. The result will be lovely long strands of squash- not short ones.
Serena Ball says
November 2, 2017 at 11:46 pmThat’s a GREAT tip Bea. Thanks so much. I will have to try that.
Ryan Sturges says
June 12, 2017 at 4:17 pmStupid “man” question here; what temperature are you supposed to roast squash at?
Serena Ball says
June 12, 2017 at 11:47 pmNot a stupid question at all Ryan! I added this info to the post: Roast squash cut-side down on a parchment paper-lined baking sheet at 375 degrees for about 35-45 minutes until flesh is soft. (Cooking time will vary based on the weight of your squash.) Thanks for visiting!
Gigi says
August 2, 2017 at 6:49 pmFAIL FAIL FAIL! I HEATED IT UP FOR 5 MINUTES LIKE IT WAS STATED AND MY SQUASH WAS COOKED BY THE END OF IT! I RUINED MY SUPPER HAVE NO OTHER SQUASH AND I HAVEN’T EATEN ALL DAY!
Serena Ball says
August 2, 2017 at 7:06 pmOh no Gigi. We’re so sorry for your troubles. And we’re extra sorry you haven’t eaten all day. Try packing healthy snacks so you don’t get famished by the end of the day. String cheese, nuts and whole grain cereal are great snacks to pack. The power of microwaves vary. But actually, if yoru squash cooked through in just 5 minutes, you are golden. Now you don’t have to put it back in and cook it any longer – instead your dinner is all ready to go. I hope you still topped your spaghetti squash with some yummy pasta sauce and sat down to enjoy it!
William Smith says
April 20, 2018 at 1:52 amWow! great recipe. Can I add some extra spice to it? Will it be good or not?
Serena Ball says
April 25, 2018 at 2:19 pmI love to add curry powder to spaghetti squash – along with a little butter. Also drizzle it with olive oil, salt and crushed red pepper!
PeggySue2u says
May 27, 2018 at 10:06 pmWith chili. I actually put it into my chili. When I make spaghetti, I make sure to make a meaty, not too sweet of a sauce but then; be sure to add grilled peppers of whichever you have at the time.
Serena Ball says
May 29, 2018 at 1:10 pmOh boy! That sounds delicious Peggy Sue! Thanks for sharing!
paladin says
July 28, 2018 at 8:07 amroast the seeds ?!?!?!? crazy!!
I saved mine and planted them the next year.
Free squash !!!
Deanna Segrave-Daly says
July 29, 2018 at 4:53 pmEven better! I’m a black thumb and have no garden so this is the next best thing – hehe.
Julie says
December 7, 2018 at 1:48 pmI always just poke a few holes and roast it whole.the sweetness comes out when the sugars carmelize. If you cut it crossways instead of lengthwise you can get nice long strands when you scoop it out
Serena Ball says
December 10, 2018 at 5:21 pmThanks Julie. That’s a great tip. I will totally have to try that!
eatfrysmith says
June 17, 2019 at 6:46 amRoasted seeds are my favorite. Thanks for sharing good experience.
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