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.
- 1 spaghetti squash
- 1–2 teaspoons extra virgin olive oil
- sea salt and pepper, to taste (optional)
- Preheat the oven to 400°F (204° C) . Optional: Line a baking sheet with parchment paper for easy cleanup.
- 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 to ensure safety.
- 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.
- 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.
- Roast 30-40 minutes until the flesh is fork-tender and completely cooked through.
- Let 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.
- Toss with any sauce (marinara or pesto are 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 for up to 3 days.
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