Noodles that aren’t noodles? Simply amazing.
I love spaghetti squash because it has great flavor and when it’s prepared correctly it really does have the texture of noodles. (Win!)
It’s also loaded with vitamins, minerals, antioxidants and fiber. (Double win!)
There are a few different methods to cooking a spaghetti squash. I prefer cooking it in the oven as it retains the best flavor. There’s still debate about whether or not the microwave zaps nutrients (I think it might), but regardless roasting your spaghetti squash in the oven will yield a better flavor and texture.
The only slightly difficult part of turning your spaghetti squash into delicious noodles is getting your knife through it. Use a large knife and make sure it’s very sharp. Just be patient and (carefully) put some muscle into it.
Spaghetti squash is a winter squash but can be found in many place through most spring months. Look for a firm, blemish-free squash and store it on the counter out of direct sunlight; it will keep on your counter for a few weeks and up to a month depending on when it was harvested. All sizes are great depending how many servings you want out of it.
How To Make Spaghetti Squash Noodles
Step 1: Preheat the oven to 400°F. Optional: Line a baking sheet with parchment paper for easy clean up.
Step 2: Slice the top inch and bottom inch off the spaghetti squash. Some people leave the top on, but at least slice off the bottom to make it stable when you cut it lengthwise. Next, slice the squash in half lengthwise. Use the largest knife you have and go slow; it might take a few minutes.
Step 3: Using a spoon, scrape out all of the seeds and stringy flesh. Brush the cut flesh of the spaghetti squash with a little extra virgin olive oil and place cut side down on the foil lined baking sheet. Tip: In very dry climates you can add one or more tablespoons to the baking sheet if needed to retain moisture. I typically don’t do this because I find it can make the noodles too wet, but in a very dry climate this might help if your noodles seems too dry.
Step 4: Roast 30-40 minutes until the flesh is fork tender and completely cooked through. Let rest at least 15 minutes or until it’s cool enough to handle. Using a fork, start at one end and scape the “noodles” out lengthwise. Voila! Noodles.
Toss with any sauce (marinara is delicious!) or just a dash of extra virgin olive oil and salt and pepper. Serve hot or warm. Store in an airtight glass container in the refrigerator up to two days.
- 1 spaghetti squash
- 1 teaspoon extra virgin olive oil
- sea salt and pepper, to taste (optional)
- Preheat the oven to 400°F. Optional: Line a baking sheet with parchment paper for easy clean up.
- Slice the top inch and bottom inch off the spaghetti squash. Some people leave the top on, but at least slice off the bottom to make it stable when you cut it lengthwise. Next, slice the squash in half lengthwise. Use the largest knife you have and go slow; it might take a few minutes.
- Using a spoon, scrape out all of the seeds and stringy flesh. Brush the cut flesh of the spaghetti squash with a little extra virgin olive oil and place cut side down on the foil lined baking sheet. Tip: In very dry climates you can add one or more tablespoons to the baking sheet if needed to retain moisture. I typically don't do this because I find it can make the noodles too wet, but in a very dry climate this might help if your noodles seems too dry.
- Roast 30-40 minutes until the flesh is fork tender and completely cooked through. Let rest at least 15 minutes or until it's cool enough to handle. Using a fork, start at one end and scape the "noodles" out lengthwise. Voila! Noodles.
- Toss with any sauce (marinara is delicious!) or just a dash of extra virgin olive oil and salt and pepper. Serve hot or warm. Store in an airtight glass container in the refrigerator up to two days.
See this recipe in action: You can watch a full demonstration of how to make spaghetti squash noodles in Series 1 of Elizabeth Eats on FMTV.
Cheers!
