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    Home » Tutorials

    How to Make Spaghetti Squash Noodles

    Jump to Recipe
    by Elizabeth Rider26 Comments

    How To Make Spaghetti Squash Noodles

    This tutorial and recipe will teach you how to cook spaghetti squash noodles that turn out perfect every time! 

    You can watch the tutorial video on this page, check out the photo tutorial below, or print this recipe at the bottom of this post.

    Spaghetti squash is a winter squash but can be found in many places throughout most spring months. They’re packed full of nutrients, can taste like authentic noodles when cooked properly, and are oh-so-yummy.

    Spaghetti squash makes the most perfect gluten-free noodle substitute. This is one of my favorite healthy swap recipes because it's naturally gluten-free, low-carb, and high in fiber.

    Let’s take a look at why these noodles are so handy, plus step-by-step instructions for getting spaghetti squash noodles exactly right.

    The Perfect Healthy Swap

    Noodles that aren’t noodles?! Spaghetti squash noodles are simply amazing. I love to sub any noodles in a pasta recipe for spaghetti squash noodles.

    When they are prepared correctly, they have the texture of noodles with a healthy dose of veggie goodness. (Win!) Just make sure to avoid them getting too soggy.

    how to make spaghetti squash noodles tutorial

    Benefits of Using Spaghetti Squash for Noodles

    One of the most significant benefits of using spaghetti squash over conventional noodles is that it is so much healthier.

    Squash is a vegetable, so you're eating a big portion of veggies instead of the processed flour that traditional noodles contain.

    It's also loaded with vitamins, minerals, antioxidants, and fiber. (Double win!) Expect a decent punch of vitamin A, vitamin C, and tons of good minerals.

    Tip: Watch the video on this page to see the full tutorial if you prefer to watch instead of read.

    There are a few different methods for cooking squash. I prefer cooking my squash 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). Regardless, roasting your spaghetti squash in the oven will always yield a better flavor and texture.

    Tips for Making the Best Spaghetti Squash Noodles (Photo Tutorial)

    The only slightly tricky part of turning your spaghetti squash into delicious noodles is getting your knife through it.

    Use a large, sharp kitchen knife to cut your squash. Just be patient and (carefully) put some muscle into it and slice it the long way.

    How to Cook Spaghetti Squash Noodles

    Step 1: Preheat the Oven to 400°F (204° C)

    Optional: Line a baking sheet with parchment paper for easy cleanup.

    Step 2: Slice an Inch Off the Top and Bottom of the Spaghetti Squash, Then Slice Down the Middle

    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, but safety is always better than an accident.

    Spaghetti Squash and knife

     

    Step 3: Using a Spoon, Scrape Out All of the Seeds and Flesh

    Most of the time, I discard the internal seeds and stringy parts. But if you have time, separate and rinse the seeds, then roast them for 15 minutes just like you would pumpkin seeds for an extra treat. It is so yummy.

    Spaghetti Squash on cutting board

    Step 4: Brush the Inside of the Squash with Olive Oil

    Brush the cut flesh of the spaghetti squash with a bit of extra virgin olive oil and place the cut side of the squash down on the foil-lined baking sheet.

    Pro tip: In arid 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.

    Step 5: Roast the Spaghetti Squash for 30-40 Minutes Until the Flesh is Fork-Tender

    Roast until it’s thoroughly cooked, meaning you can pierce the inside flesh with a fork, and it easily goes through (the outside will remain tough).

    Step 6: Let it Cool, Then Scrape Out Your Spaghetti Squash Noodles

    Let the squash rest for at least 15 minutes or until it’s cool enough to handle. Using a fork, start at one end and scrape the “noodles” out lengthwise.

    Voila! Easy, fresh squash noodles.

    Make Spaghetti Squash Noodles

    Spaghett Squash Recipes:

    • Spaghetti Squash Bolognese: Serve them with my Weeknight Bolognese—this is one of our favorite weeknight meals!
    • Spaghetti Squash Noodles with Pesto: another favorite, check out my Spaghetti Squash Noodles with Pesto video at the bottom of this post to see how
    • Buttery Squash Noodles: toss your noodles with a little butter (or vegan butter) and salt & pepper—yum
    • Choose your own adventure: you can put just about any sauce you like over spaghetti squash noodles, it's that easy. You can also top these with a sprinkle of parmesan cheese like any regular pasta or add a dash of red pepper for a kick.
    Bolognese Sauce with Squash

    These spaghetti squash noodles make the perfect dinner entree or side dish.

    I always serve the noodles hot or warm. Store in an airtight glass container in the refrigerator for up to 3 days.

    Print
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    How To Make Spaghetti Squash Noodles

    How To Make Spaghetti Squash Noodles

    ★★★★★ 5 from 1 reviews
    • Author: Elizabeth Rider
    • Prep Time: 10 mins
    • Cook Time: 40 mins
    • Total Time: 50 mins
    • Yield: 8 servings 1x
    • Category: Side
    • Method: Roast
    • Cuisine: Healthy
    Print Recipe
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    Description

    Once you learn how to make spaghetti squash noodles that turn out perfect every time, you'll want them over and over again. We love it with our Weeknight Bolognese! If you like this recipe, please leave a star rating in the comments below to help other readers in our community.


    Ingredients

    Scale
    • 1 spaghetti squash
    • 1-2 teaspoons extra virgin olive oil
    • sea salt and pepper, to taste (optional)

    Instructions

    1. Preheat the oven to 400°F (204° C) . Optional: Line a baking sheet with parchment paper for easy cleanup.
    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. 
    3. Next, slice the squash in half lengthwise. Use the largest knife you have and go slow to ensure safety.
    4. Using a spoon, scrape out all of the seeds and middle stringy flesh. Discard or compost it. OR, you can roast the seeds for a snack just like you'd roast pumpkin seeds. 
    5. Brush the cut flesh of the spaghetti squash with a little extra virgin olive oil and place the cut side down on the parchment-lined baking sheet. You can add 1-2 tablespoons of water to the baking sheet to retain moisture in very dry climates.
    6. Roast 30-40 minutes until the flesh is fork-tender and completely cooked through. 
    7. Let rest for at least 15 minutes or until it's cool enough to handle. 
    8. Using a fork, start at one end and scrape the "noodles" out lengthwise.
    9. Toss with any sauce (marinara or pesto are delicious!) or just a dash of extra virgin olive oil and salt and pepper.
    10. Serve hot or warm. Store in an airtight glass container in the refrigerator for up to 3 days.

    Keywords: How To Make Spaghetti Squash Noodles, Spaghetti Squash Noodles, Spaghetti Squash, Tutorial

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    Cheers!

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    Spring Chili Soup with Zucchini & Carrot Noodles

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    Lemony Summer Pesto

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    Reader Interactions

    Comments

    1. Dee

      September 08, 2022 at 7:49 pm

      Will be making the "noodles" and making a KUGEL with the squash instead of pasta. Why not??

      Reply
    2. Julia

      February 19, 2022 at 9:45 pm

      Will it still work out if I roast the squash, allow it to cool completely and then scrape the noodles out? I’m trying to work this into a quick weeknight dinner where I can roast ahead of time.

      Reply
    3. Deb Souza

      April 19, 2021 at 12:54 am

      Super Easy!!!!!!!
      I made this tonight and OMG! It was super easy and I got a lot more out of 1 squash then the little overpriced frozen bag I used to buy. Thank you so much for this recipe. Amazing. Will make this weekly.

      ★★★★★

      Reply
    4. Nichole

      October 08, 2020 at 12:33 am

      I have tried several different “pasta” noodles and this by far is the absolute best (if you can’t have the real thing)! I was skeptical because c’mon it’s a veggie, but I was so wrong!

      Reply
      • Elizabeth Rider

        October 10, 2020 at 5:33 pm

        Nichole, We love spaghetti squash noodles, too! Glad it worked well for you. ~E

        Reply
    5. redwap

      November 20, 2019 at 7:48 pm

      Curious, how do I keep it from coming out crunchy? I ve been roasting it for well over an hour but it s still just really crunchy. I ve never worked with spaghetti squash before so I m wondering if that s just how it is, or if I m doing something wrong.

      Reply
    6. Tracey

      October 09, 2019 at 3:20 pm

      I made this and the noodles taste amazing alone. However, when I put them in spaghetti sauce they taste a little crunchy. How can I fix this?

      Reply
      • Elizabeth Rider

        October 18, 2019 at 4:58 pm

        Hi Tracey, hmmm, the spaghetti squash noodles will always have some "bite" to them, but they shouldn't be crunchy. You may have not roasted it long enough before pulling out the noodles. Perhaps try to cook it longer next time until the middle of the squash is very soft. ~E

        Reply
    7. Barza Afzal

      March 03, 2019 at 2:51 pm

      Can i make it using butternut squash?

      Reply
      • Elizabeth Rider

        March 03, 2019 at 5:57 pm

        Hi Barza, no, this can't be done with butternut squash. Spaghetti squash has a specific texture for it. ~E

        Reply
    8. Jenny perry

      April 08, 2018 at 2:16 am

      Great recipe Elizabeth the oven method is delicious found my substitute for noodles thank you!!

      Reply
    9. paula

      March 22, 2018 at 3:49 pm

      Is this good with spaghetti sauce?

      Reply
      • Elizabeth Rider

        March 29, 2018 at 4:08 pm

        Hi Paula! Yes, we love it with a good red sauce or any sauce for that matter. ~E

        Reply
    10. Rhonda Hodgson Fliss

      April 17, 2017 at 7:26 pm

      Thank you, I have been frustrated with the changes I have to make in our
      diet.

      Reply
    11. PamMktgNut

      July 02, 2016 at 3:57 pm

      Thanks so much. First time trying this. Doing the 21 day fix.

      Reply
      • Elizabeth Rider

        July 05, 2016 at 12:13 pm

        Awesome! Let me know how it turns out.

        Reply
    12. MRL

      June 23, 2016 at 5:19 am

      This made me cry! As pasta noodles are currently a no-no for me, so I searched for this. Thank you so much! 🙂 I will be doing this tomorrow as I am craving for some chicken pesto pasta. Do you think it'll taste good? 🙂

      Reply
      • Elizabeth Rider

        July 05, 2016 at 12:12 pm

        I think that would be wonderful! Spaghetti squash noodles are delicious with just about anything.

        Reply
    13. JaLeesa Gibbs

      January 27, 2016 at 9:15 am

      At what temperature do you roast it?

      Reply
    14. Verde Fisher

      November 02, 2015 at 2:26 pm

      Thank you so much. I am making this now. Squash is roasting. I'm trying to cut out grains. This was very well presented and easy to
      follow.

      Reply
    15. Kate Shearer

      May 05, 2014 at 12:09 pm

      Hi- can you make ahead and freeze?

      Reply
      • Elizabeth Rider

        May 07, 2014 at 9:04 am

        I haven't tried it, but if you try it just make sure to get as much air out of the package as possible. I would use a freezer gallon ziplock to try it.

        Reply
    16. Katie/Maple Grove

      November 21, 2013 at 8:31 pm

      Wonderful! I just gave up grains and was wondering how to do this. Perfect timing! Thank you for sharing

      Reply
      • Elizabeth Rider

        November 25, 2013 at 9:25 am

        So glad it helps!

        Reply
    17. Sinead O'Connor

      November 19, 2013 at 9:17 am

      Great recipe Elizabeth, thank you. It is a lovely vegetable and that is a really nice way to cook it. Will try it this evening.

      Reply
      • Elizabeth Rider

        November 25, 2013 at 9:24 am

        Great! Let us know how it turned out.

        Reply

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