Recipe/ Side Dish/ Vegetable/ Vegetarian

Spaghetti Squash Boiled Whole

April 20, 2015 (Last Updated: October 11, 2020)

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Spaghetti Squash Boiled Whole – A great method for cooking spaghetti squash.

A blue dish filled with strands of spaghetti squash.

We grow spaghetti squash….we store spaghetti squash….we eat spaghetti squash….and finally I’ve found the perfect method for cooking spaghetti squash:  Boiling the spaghetti squash whole!

This one comes from a suggestion from my sister.

A whole Spaghetti Squash next to a black pot.

In the past I have halved the squash, seeded it, and then baked it.  That works, but it was a lot of work and took a lot time.  Time for a new plan.

My sister mentioned she liked boiling the squash. She thought it was quicker and she liked the texture better.  I thought I’d give it a try.  Of course, on the day I was ready to make it, I called my sister for the “how to”, and all I got was her voice mail!  I had to ad-lib!  I threw the whole squash into a large stock pot.

This squash was one we grew and it was quite large.  I filled the pot with water.  Put a lid on top and turned on the stove. Once the water came to a boil, I started monitoring the squash. Every 5 minutes I removed the lid and rotated the squash.

After 15 minutes, I used a paring knife and pierced the skin. I was looking for the knife to just push right through.  My squash took about 25 minutes to achieve the right softness.

I removed the squash and let it cool for about 10 minutes.  Then sliced it, removed the seeds and used a fork to loosen the squash.  It was perfectly cooked!

Spaghetti squash is the perfect vehicle for so many dishes.  We use it in place of spaghetti noodles for our Italian Meatballs and sauce.

Sometimes we just add a little butter, Italian seasoning, garlic powder, and Parmesan cheese.  It really is the perfect side dish.

How do you like to eat your spaghetti squash?

Spaghetti Squash in a pot full of water.

This is my go-to method for cooking spaghetti squash when I want to scoop out the pulp, but I also have a few other methods I use depending on how I am going to use my squash.

Sometimes I make stuffed spaghetti squash like with these Black Bean Boats and this Alfredo Spaghetti Squash. These have a different cooking method – the spaghetti squash is baked, but they equally delicious results!

Spaghetti Squash halved with strands of squash fluffed with a fork.

Other great recipes

Don’t forget to PIN for later! Spaghetti squash halved with strands of squash.

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

If you loved this recipe you’ll LOVE all the others in this category. Check out all my vegetable recipes here!

A blue dish filled with strands of spaghetti squash.

Spaghetti Squash

Easy cook spaghetti squash
5 from 1 vote
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Vegetable
Cuisine American
Servings 4 people
Calories 74 kcal


  • 1 Whole Spaghetti Squash


  • Poke a few holes in squash with a fork. Place whole spaghetti squash in a large stock pot filled with water. Put lid on and bring to a boil.
  • Once boiling, rotate squash every 5 minutes.
  • After 15 min, pierce skin lightly with a paring knife. You are looking for very little resistance in the skin and flesh. Once it feels soft, it is done! (20-30 minutes depending on size of your squash)
  • Remove squash from boiling water and let cool for at least 10 minutes, or until you can handle squash.
  • Halve, remove seed, and use a fork to loosen all the spaghetti strands.


Calories: 74kcalCarbohydrates: 16gProtein: 1gFat: 1gSodium: 41mgPotassium: 260mgFiber: 3gSugar: 6gVitamin A: 290IUVitamin C: 5mgCalcium: 56mgIron: 0.8mg
Keyword how to cook spaghetti squash, spaghetti squash
Tried this recipe?Leave a comment and let me know what you think.


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  • Reply
    June 9, 2020 at 6:39 pm

    Try this next time, I the same always found all the baking process to be too much most of time. Now I just cut it in half, scoop out the seeds, then place it open down in a boiling pot of water for 15-20 mins just like pasta, then pull it out fill it with sauce like a bowl sprinkle parmesan on top and away you go homeade bowl and all

    • Reply
      June 10, 2020 at 7:07 am

      Thanks for the tip! 🙂

  • Reply
    Grandma Barbie
    January 29, 2020 at 5:02 pm

    Thx! All the other sites’ instructions said to cut, scoop out seeds then steam/bake/boil, etc. I remember 30 years ago we just boiled it whole. And, that’s what I was looking for. As for how to tell when it’s done, as I recall, it would start rolling in the boiling water when it was done.

    • Reply
      January 29, 2020 at 5:41 pm

      It’s a whole lot easier not cutting it up first. I’m going to need to try the waiting for it to start rolling in the water to test if it’s done. That’s a great tip! 🙂

  • Reply
    July 27, 2019 at 11:06 pm

    yay! we have a smaller type of squash in africa but much smaller and we usually boil it like this called gem squash, so i was not sure if i could do the same with the large one! so thank you for confirming ! oven cooking would take way to much electricity

  • Reply
    [email protected]
    April 22, 2015 at 5:56 am

    Thanks for such a helpful post!

  • Reply
    Rachelle @ Beer Girl Cooks
    April 21, 2015 at 3:14 pm

    Kathy, this is awesome! I don’t make spaghetti squash that often because it is to hard to cut and remove the seeds for roasting. Boiling is such a perfect solution! You and your sister are geniuses! Pinned!

    • Reply
      April 21, 2015 at 8:06 pm

      Thanks, Rachelle!

  • Reply
    April 21, 2015 at 8:53 am

    I love spaghetti squash! I confess, I get all gardener on you and then I go and buy mine from roadside stands (but at 50 cents a pop) I can’t grow them for that =) Totally boiling mine, and I don’t think I can wait to buy. And spaghetti squash is a great substitute for pasta. SO versatile.

    • Reply
      April 21, 2015 at 8:07 pm

      I hear you! And getting from a roadside stand is really almost like homegrown! At least you know it’s local!

  • Reply
    Lily Lau
    April 20, 2015 at 11:29 am

    5 stars
    You’re a genius, Kathy! Need to try this 😀

    • Reply
      April 20, 2015 at 5:10 pm

      Thanks, Lily! The credit really goes to my sister though!

  • Reply
    Erin @ Miss Scrambled Egg
    April 20, 2015 at 6:01 am

    Oooh! I usually roast my spaghetti squash, but I like the idea of boiling it. I can’t wait until I have some fresh ones growing in my garden. 😀

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