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How To Make Spaghetti Squash Noodles (Step-By-Step Tutorial)

How To Make Spaghetti Squash Noodles

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 for cooking 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.

How To Make Spaghetti Squash Noodles

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 places 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 on 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 cleanup.

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.

 Spaghetti Squash Noodles

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 seem too dry.

Spaghetti Squash Noodles

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.

Make Spaghetti Squash 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.

How To Make Spaghetti Squash Noodles (Step-By-Step Tutorial)
 
Prep time:
Cook time:
Total time:
 
Author:
Yield: 8 servings
Ingredients
  • 1 spaghetti squash
  • 1 teaspoon extra virgin olive oil
  • sea salt and pepper, to taste (optional)
Instructions
  1. Preheat the oven to 400°F. 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. Next, slice the squash in half lengthwise. Use the largest knife you have and go slow; it might take a few minutes.
  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 seem too dry.
  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.
  5. 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.

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Add A Comment

  1. Sinead O'Connor

    November 19th, 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.

  2. Elizabeth Rider

    November 25th, 2013 at 9:24 am

    Great! Let us know how it turned out.

  3. Katie/Maple Grove

    November 21st, 2013 at 8:31 pm

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

  4. Elizabeth Rider

    November 25th, 2013 at 9:25 am

    So glad it helps!

  5. Kate Shearer

    May 5th, 2014 at 12:09 pm

    Hi- can you make ahead and freeze?

  6. Elizabeth Rider

    May 7th, 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.

  7. Verde Fisher

    November 2nd, 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.

  8. JaLeesa Gibbs

    January 27th, 2016 at 9:15 am

    At what temperature do you roast it?

  9. MRL

    June 23rd, 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? 🙂

  10. Elizabeth Rider

    July 5th, 2016 at 12:12 pm

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

  11. PamMktgNut

    July 2nd, 2016 at 3:57 pm

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

  12. Elizabeth Rider

    July 5th, 2016 at 12:13 pm

    Awesome! Let me know how it turns out.

  13. Rhonda Hodgson Fliss

    April 17th, 2017 at 7:26 pm

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

  14. paula

    March 22nd, 2018 at 3:49 pm

    Is this good with spaghetti sauce?

  15. Elizabeth Rider

    March 29th, 2018 at 4:08 pm

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

  16. Jenny perry

    April 8th, 2018 at 2:16 am

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

  17. Barza Afzal

    March 3rd, 2019 at 2:51 pm

    Can i make it using butternut squash?

  18. Elizabeth Rider

    March 3rd, 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

  19. Tracey

    October 9th, 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?

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