How To Cut Spaghetti Squash

How to Cut Spaghetti Squash

Whole squash can be intimidating to cut since they are often hard and big, but this super simple method will make it easier to cut and faster to cook. Many people slice the squash in half lengthwise, but I’ve found that cutting it into rings delivers the same long strands that are fun to eat but quicker to cook. You can serve this roasted winter squash as a side dish with olive oil and salt, topped with marinara sauce and cheese, with Italian sausage or ground beef, or pureed into a baby food. I know many people use it as a pasta alternative, but I find it’s not filling enough. But you can eat it however you like it! (You may also like my posts on How to Cut Acorn Squash, Sautéed Yellow Squash, and Shortcut Butternut Squash Risotto.)

Ingredients You Need

Look for a spaghetti squash that’s golden yellow and heavy for its size. This type of squash is a little lighter for its size compared to butternut squash since it’s less dense. They are ripe when they are golden yellow versus a pale yellow. Sign up for our email updates to get tips and ideas sent to your inbox. Spaghetti squash tend to have a lighter spot on one side where they sat on the ground and grew. That is normal and is not a concern. When you get the squash home from the market, keep it at room temperature or in a cool, dry area if you want to store it longer than about a week.

Step-by-Step Instructions

Here’s a look at the steps involved in cutting a whole spaghetti squash so you know what’s involved.

How to Serve Spaghetti Squash

You can serve roasted squash as is, pulled into strands similar to spaghetti. You can also pair it with marinara sauce and cheese. For a baby food puree, add the strands to a blender with a little liquid such as no-added-salt broth.

How to Store

Store whole spaghetti squash at room temperature for a week or two. For longer storage, store in a cool, dry place such as a dry basement. Store leftover slices of spaghetti squash or the strands in a storage container in the fridge for up to a week. Serve cold, room temperature, or warmed.

Best Tips for Success

For a ripe quash, pick on that’s golden yellow. Wash the squash before slicing. You can cut the squash up to 5 days ahead of using it. Store in a container or bag in the fridge until ready to use. Roast the slices, brushed with olive oil, until tender and the strands are easy to pull with a fork. You can then top the squash strands with shredded cheese and marinara sauce. Pop under the broiler to melt the cheese and warm through. Add extra flavor with shredded fresh basil or a tiny amount of dried oregano or thyme. You may enjoy your serving with sauteed onion or garlic, baby spinach or kale, halved cherry tomatoes, and/or cooked Italian sausage or ground beef. Roasted Spaghetti Squash and Spaghetti Squash Baby Food are favorite ways to use this method.

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