Description
Spaghetti squash noodles are a simple, healthy pasta swap—naturally gluten-free, low-carb, and full of fiber and nutrients. When roasted, it transforms into tender strands that look like noodles. This method shows you how to bake, scrape, and serve them with any sauce you love.
We love it with our Weeknight Bolognese!
Ingredients
- 1 spaghetti squash
- 1-2 teaspoons extra virgin olive oil
- sea salt and pepper, to taste (optional)
Instructions
- Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper for easy cleanup.
- Slice 1 inch off the top and bottom of the squash (at least the bottom for stability), then cut in half lengthwise with a large, sharp knife.
- Scoop out the seeds and stringy flesh. Discard, compost, or save seeds to roast like pumpkin seeds.
- Brush the cut sides with olive oil and place cut side down on the prepared baking sheet. For very dry climates, add 1–2 tablespoons of water to the pan.
- Roast 30–40 minutes, until the flesh is fork-tender.
- Let rest 15 minutes or until cool enough to handle.
- Use a fork to scrape out noodle-like strands.
- Toss with sauce (marinara, pesto, or simply olive oil, salt, and pepper). Serve warm.
Storage: Store in an airtight glass container in the refrigerator for up to 3 days.
