Spaghetti squash is not only delicious on its own but also it’s the ultimate pasta substitute. This baked spaghetti squash is so easy to make. It will satisfy all of your pasta cravings, It is also Whole30, paleo, vegan, and gluten-free.

One of my favorite winter squash, Spaghetti squash, is a great alternative to pasta for anyone who is gluten-free, paleo, following whole30, or looking for a lower-carb “noodle” option.

It has a shape that mimics spaghetti strands has a more savory taste compared to butternut or acorn squash.

A perfect comforting Whole30 “Pasta” Dish: Healthy Bolognese Sauce (Whole30, Keto) with baked spaghetti squash.

How to Make Spaghetti Squash

Two baked Spaghetti Squash on a baking dish. There is a fork shredding Spaghetti Squash into strands.

I remember the first time I attempted to make spaghetti squash. It was quite a long time ago, and it did NOT go well.

I found a “how-to” blog post, much like the one that you’re reading now; however, it did not mention that it can sometimes be very difficult to initially cut the spaghetti squash in half. (Maybe they are using a sharper knife, or have stronger arms).

As a result, I ended up with a hacked up squash and some battle wounds.

So, after learning some tips and tricks over the years I thought I’d do you all a favor and give you an all-inclusive low down on the how-to of easily making spaghetti squash.

SO.. The biggest tip I can give you for making spaghetti squash is to soften it slightly BEFORE cutting it:

Preheat your oven to 400 F and bake for 5 minutes.

This step should be enough to soften the squash enough to cut it and not be too hot to the touch.

Also, having a good quality sharp knife is key. A dull knife can be very dangerous, and I can’t have you getting hurt from one of my recipes.

Instruction on how to make Spaghetti Squash, step by step

Now, once you’ve baked your squash for 5 minutes and cut it in half (the long way), scoop out the seeds. Drizzle each side with avocado oil, salt, and pepper, to taste. 

Place each half of the squash face down on a lined baking pan, then put in a 400 F oven for 35 – 40 minutes. Remove from oven, flip the squash over and shred the “spaghetti” with a fork.

CAUTION – Squash will be very hot! I recommend letting it cool for 5-10 minutes before shredding or use tongs to hold the squash in place while you shred.

Why I Love Spaghetti Squash

Aside from being a super healthy and worthy alternative to pasta, I think spaghetti squash is actually really fun to make.

It would be a great way to involve kids in meal prep or cooking (once the squash is cooled of course!) and it has such a great flavor.

Moreover, it is pretty inexpensive in stores.

And you get a lot of spaghetti strands out of one squash.

So this is a really great recipe staple to stretch your dollars if you’re on a budget or just trying to save money.

Who says healthy isn’t affordable?!

A plate of Spaghetti Squash that looks like freshly cooked Spaghetti

The “spaghetti” strands can be used for more than just a pasta-style dish as well. You can use it in casseroles, as a side, or make a breakfast bowl with it.

It holds up well against meat, vegetables, and sauces, so there are endless possibilities on what you can make with it.

Why Spaghetti Squash is a Healthy Choice

As with any processed food, many store-bought kinds of pasta contain preservatives and other added ingredients that really provide no nutritional value.

Spaghetti squash is a single ingredient whole food. It is essentially a vegetable (it is actually a fruit, but often treat as a vegetable so we will go with that).

I hope this helps make your squash making experience a positive one!

Does anyone else have a story like mine? Leave a comment below!


Two baked Spaghetti Squash on a baking dish. There is a fork shredding Spaghetti Squash into strands.

Two baked Spaghetti Squash on a baking dish. There is a fork shredding Spaghetti Squash into strands.

Get the recipe:How to Make Spaghetti Squash

This baked spaghetti squash is so easy to make. It will satisfy all of your pasta cravings. It is also Whole30, paleo, vegan, and gluten-free.
4.50 stars (2 reviews)


  • 1 spaghetti squash
  • 1 – 2 tbsp olive oil
  • salt and pepper to taste


  • Preheat the oven to 400 F.
  • Place spaghetti squash on a baking pan. Bake for 5 minutes (to soften the skin) and let it cool slightly.
  • Cut Spaghetti Squash in half lengthwise. Scoop out the seeds using a spoon.
  • Place the spaghetti squash face up and drizzle with oil. Season with a pinch of salt and pepper.
  • Bake with face down for 35 – 40 minutes.
  • Once it has cooled enough to handle, use a fork to gently run along the long side of squash to separate the strands.


Store in an air-tight container in the fridge up to 3 – 4 days.
To store Spaghetti Squash, you can use air-tight container like this one.
Sometimes oven temperature may vary, I recommend checking on the squash around 30 minutes to prevent overcooking.
Serving: 1g, Calories: 115kcal, Carbohydrates: 13g, Protein: 2g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 6g, Sodium: 117mg, Fiber: 3g, Sugar: 5g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.