How to Cook Spaghetti Squash that Tastes as Good as Traditional Pasta (Promise)

As far as carbs go, spaghetti squash is a keeper: Packed with vitamin A, vitamin C and a whole host of healthy minerals, this delicious gluten-free and keto-friendly veggie boasts a mild flavor and pleasing texture—attributes that make it an ideal substitute for its pasta namesake. (Seriously, if you’re craving a tasty red sauce dinner but don’t want to stray from your diet plan, just cook up a bowl of this vegan spaghetti squash with mushroom marinara and both your palate and body will thank you.) Cooking with it couldn’t be easier, and we’ll prove it. Here’s how to cook spaghetti squash—whether you’re roasting the whole thing or baking half—so you can savor one gourd-geous (sorry) and guilt-free dinner that makes you feel good.

Yep, you can put that squash straight in the oven and save the prep work for when the roasting is done and you’ve had a chance to chill, or maybe just to turn your attention to prepping the other components of your meal. (Bonus: It’s much easier to cut a cooked squash in half.) This exceedingly simple method, courtesy of the talented gluten-free chef and Coterie member Phoebe Lapine, promises an extra mild flavor...you know, for spaghetti squash that’s really just a vehicle for yummy sauce. Here’s how you do it.

1. Preheat the Oven to 375 degrees

Every oven is a little different, but 375 degrees F is a reliable temperature for roasting squash. For a more caramelized, slightly more flavorful result, you can turn up the heat to 400 degrees.

2. Pierce the Squash with a Knife

When roasted whole, spaghetti squash is essentially cooked by steaming—but too much steam and your squash could crack open. To avoid this scenario, make small, shallow cuts on all sides of the squash with a knife before sending the veg into the oven.

3. Bake the Squash for 1 hour

Place the preheated squash in the oven and bake it for approximately one hour. Cooking time will vary depending on the size of the squash, but you’ll know it’s ready when the skin is easy to pierce with a knife and the flesh is fork-tender.

4. Cool the Squash

Once roasted to tender perfection, remove the squash from the oven and let it rest on the kitchen counter until it’s cool enough to touch.

5. Cut and Scoop

Now that your squash isn’t too hot to handle, it’s time to crack it open and claim the prize. Cut the squash in half (lengthwise for shorter spaghetti strands, crosswise for longer ones.) Then, use a metal spoon to scrape out the seeds and pulp.

6. Scrape out the “Spaghetti”

Scrape the flesh of the squash with a fork and strands of “spaghetti” will appear like magic—just be sure to separate them as you go, so you don’t end up with a weird wad of squash instead of an elegant pasta-imposter. (Note: Once the strands have been separated, Lapine recommends using a paper towel to squeeze out any excess moisture to ensure you don’t end up with a plate of soggy spaghetti.) From there, it’s ready to be topped with sauce and served!