How to Halve a Spaghetti Squash

Spaghetti squash has thick walls, which can be difficult to cut through. If you try cutting the squash lengthwise, it has a tendency to rock and slip. The trick is to create a flat surface so you can slice through the squash safely.

Pro tip: To prevent your cutting board from slipping, place a wrung-out paper towel or damp kitchen towel under it.

First, rest the squash horizontally on the cutting board. Hold the squash firmly in place, and use a sharp chef’s knife to cut off the top and bottom of the squash. The squash now makes a kind of cylinder shape.

Turn the squash upright, with the widest end against the cutting board. This gives a stable position for slicing. Start at the top and slice downward.  

How to Roast Spaghetti Squash

Spaghetti squash is a good stand-in for pasta, and also plays nicely with a variety of other flavors. It goes particularly well with tomatoes and tomato sauce, parmesan or other cheeses, garlic and onions, basil and thyme, bell peppers, carrots, mushrooms, and vinegar, like balsamic, sherry, or red or white wine vinegar.

To roast a spaghetti squash, preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.

Halve the squash. Use a large spoon to scoop out the seeds and discard them. Drizzle the insides of each half with 1 teaspoon olive oil and rub it all over the inside, adding more oil if necessary. Sprinkle salt and pepper lightly over the interiors of the squash, then place the halves cut-side down on the prepared baking sheet.

Bake for 40 to 60 minutes, until the cut sides are turning golden and the interiors are easily pierced through with a fork. Adjust the time depending on the size of the squash.

Once the squash is done baking, fluff the interiors with a fork to make the insides spaghetti-like. Serve as desired.

Baked spaghetti squash will keep well in the refrigerator, covered, for up to 5 days. Simply reheat before serving.