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This is my go-to method when making homemade spaghetti squash noodles in the oven. Spaghetti squash is great as a side dish or incorporated into your favorite recipes. It’s a healthy alternative to regular pasta if you’re trying to get more vegetables into your diet.
I love spaghetti squash almost as much as I love zucchini noodles. Sometimes I just want the extra vegetables rather than regular pasta. They’re super delicious cooked up just like this, or they’re especially good in my Slow Cooker Spaghetti Squash Bolognese recipe. (coming soon)
WHAT IS SPAGHETTI SQUASH?
Spaghetti squash is a winter squash just like butternut squash, acorn squash, and pumpkin. After cooking spaghetti squash, you can use a fork to scrape the strands of noodles that resemble regular pasta noodles. Even though they taste nothing like wheat pasta, they pair well and taste delicious in pasta recipes.
Spaghetti squash is a good source of fiber, potassium, antioxidants, and other nutrients. It’s lower in calories but high in fiber so it’s great for blood sugar regulation and digestion.
You’ll find spaghetti squash at the farmers market in the fall and winter seasons, but since they store well you will probably find them in a grocery store year-round. When you buy spaghetti squash, it should be hard and heavy, and with a few blemishes like the photo above. This usually means the bugs enjoyed a taste of the squash, so it must be pretty tasty if they liked it!
HOW TO COOK SPAGHETTI SQUASH
Preheat oven to 400 degrees Fahrenheit (204.4 degrees Celsius.)
The first thing you need to do is cut the spaghetti squash in half lengthwise using a very sharp knife. This is THE BEST and sharpest knife on Amazon under $50. Be careful doing this because the squash is very hard and can be wiggly. Take your time. Then, you will need to scoop out the seeds and the slimy strands that are attached to the seeds. You can discard the seeds or roast them just like you would pumpkin seeds.
Once you’ve scooped all the seeds out, sprinkle a pinch each of sea salt and black pepper onto the flesh and drizzle with avocado oil. Avocado oil is clean eating friendly and best for high heat cooking.
Place the spaghetti squash cut side down on a parchment-lined baking sheet and use a fork to poke holes. Roast for 30-40 minutes or until slightly browned, and fork-tender. Depending on the size of your squash, the time will vary.
Remove from the oven and flip the squash cut side up. When cool enough to handle, use a fork to scrape the strands of spaghetti squash noodles. Then, you’re all done! Add them into your recipe or have them as a side dish just like this.
WANT TO TRY SPAGHETTI SQUASH?
Try my Slow Cooker Spaghetti Squash Bolognese recipe! (coming soon)
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This is my go-to method with making homemade spaghetti squash noodles. Spaghetti squash is great as a side dish or incorporated into your favorite recipes. It’s a healthy alternative to regular pasta if you’re trying to get more vegetables into your diet.
Instructions
- Preheat oven to 400 degrees F.
- Using a sharp knife, slice the spaghetti squash in half lengthwise. Be careful doing this, spaghetti squash is very tough. Scoop out the seeds, then drizzle the inside of the spaghetti squash with avocado oil and a pinch of salt and pepper.
- Place the spaghetti squash cut side down on a parchment-lined baking sheet and use a fork to poke holes. Roast for 30-40 minutes or until slightly browned, and fork-tender. Depending on the size of your squash, the time will vary.
- Remove from the oven and flip the squash cut side up. When cool enough to handle, use a fork to scrape the strands of spaghetti squash noodles.
Notes
Always try to opt for certified USDA organic ingredients to avoid toxic pesticides and additives.
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