Cinnamon Spaghetti Squash Recipe
This cinnamon spaghetti squash recipe turns a plain fall squash into something that tastes a lot like the inside of an apple pie. The strands get sauteed with butter, cinnamon, fresh ginger, vanilla and a little brown sugar, and the whole thing takes about 20 minutes.
Most people only know spaghetti squash as a pasta swap under marinara. That works, and there are plenty of savory ideas in this roundup of spaghetti squash recipes. This version goes the other direction. It has been on the site since 2012 and has stuck around because it is simple and it works.
Below you will find how to cook spaghetti squash in the oven, microwave or Instant Pot, then how to turn it into a sweet cinnamon side dish. The full recipe card with amounts is at the bottom.
How to Make Spaghetti Squash
The oven is the most reliable way to cook spaghetti squash, and it gives you drier, more separate strands than the other methods. Here is the short version:
- Heat the oven to 400°F.
- Cut it in half lengthwise. Use a big, sharp knife on a cutting board with a damp towel underneath so the squash does not roll. If it is too hard to cut, microwave the whole squash for 3 to 4 minutes first, after poking a few holes in it with a knife.
- Scoop out the seeds with a spoon.
- Roast cut side down on a lightly oiled baking sheet for 30 to 45 minutes. A small squash is often done at 30 minutes; a large one can take closer to an hour.
- Check for doneness. A fork should slide into the skin easily.
- Fluff with a fork. Let it cool for a few minutes, then rake the flesh from side to side and it pulls apart into spaghetti-like strands.
Microwave: Place the seeded halves cut side down in a microwave-safe dish with a splash of water. Microwave on high for about 6 to 12 minutes depending on size, until fork-tender. This is the method the recipe card uses because it is fast.
Instant Pot: Set the seeded halves on the trivet with 1 cup of water, cook on high pressure for about 7 minutes, then quick release. The strands come out softer and a little wetter, so blot them with a paper towel before sauteing.
Ingredients
You only need a handful of things, and most of them are already in the spice cabinet:
- Spaghetti squash. Pick one that feels heavy for its size with a firm, even yellow skin.
- Olive oil or butter. Butter tastes richer here; olive oil keeps it lighter.
- Brown sugar or a sugar substitute. Add it to taste.
- Fresh ginger, ground cinnamon and vanilla extract. The ginger keeps it from tasting flat.
How to Make Cinnamon Spaghetti Squash
- Cook and shred the squash using any of the methods above.
- Melt the butter or warm the oil in a skillet over medium heat.
- Add the squash strands with the sugar and spices and stir until every strand is coated.
- Saute until hot all the way through, then taste and adjust the sweetness.
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Tips for the Best Cinnamon Squash
- Do not overcook the squash. Mushy squash turns watery in the skillet. Pull it when the strands still have a little bite.
- Drain wet strands. If there is liquid pooling in the bowl, let the strands sit in a colander for a few minutes first.
- Season at the end. Squash sizes vary a lot, so add the sugar and spices a little at a time and taste.
- Cook one squash, use it twice. Make the whole squash, sweeten half, and save the other half for a savory dinner later in the week.
Variations
- Maple pecan: Swap the brown sugar for maple syrup and stir in toasted chopped pecans at the end.
- Apple pie style: Saute a diced apple in the butter for a few minutes before adding the squash.
- Pumpkin spice: Add a pinch of nutmeg and cloves along with the cinnamon and ginger.
- Smoky and savory: Skip the sugar and vanilla and season the squash with this smokey cinnamon paprika spice blend instead.
Storage and Reheating
Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat in a skillet over medium heat or in the microwave until warm. Cooked, unseasoned spaghetti squash can be frozen for up to 3 months; drain off any extra liquid after thawing, because the texture softens.
❓ Frequently Asked Questions
These are the questions that come up most about cooking spaghetti squash and serving it sweet with cinnamon.
More Squash Recipes
- Spaghetti Squash Dessert Recipes
- Spaghetti Squash and Coconut Custard Pie
- Roasted Squash Recipe
- Delicious Winter Squash Month Recipes
Cinnamon Spaghetti Squash Recipe
Equipment
- 16-Piece Kitchen Dinnerware Set, Plates, Bowls, & Mugs
- Large skillet
- Baking sheet for the oven method
Ingredients
- ½ spaghetti squash small, about 2 pounds whole
- 1 Teaspoon(s) extra virgin olive oil or margarine or butter
- 1 Tablespoon(s) packed brown sugar or to taste, or Equal
- ½ Teaspoon(s) grated fresh ginger
- ½ Teaspoon(s) cinnamon
- ½ Teaspoon(s) vanilla extract
Instructions
- Cut the squash in half lengthwise with a sharp knife and scoop out the seeds. Place the halves cut side down on a microwave-safe plate or dish.
- Microwave on high for about 5 to 6 minutes for a small squash, or longer for a larger one, until the flesh is soft enough to rake into strands with a fork. You can cook the squash ahead of time.
- Rake the strands out of one half of the squash with a fork. Half a squash makes 3 servings; use the whole squash and double the remaining ingredients to serve 6.
- Heat the olive oil or butter in a large skillet over medium heat.
- Add the squash, brown sugar, ginger, cinnamon and vanilla. Stir to coat, adjusting the sweetener and spices to taste.
- Saute, stirring often, until heated through, about 3 to 5 minutes.
