How Do I Make Spaghetti Squash Noodles?

I thought I’d share my preferred roasting technique, some advice, and some of my favorite spaghetti squash recipes because I get so many inquiries about how to prepare spaghetti squash.

Next, lightly brush the interiors with olive oil and season with salt and pepper. A light drizzle and a light sprinkle will do as I find that adding too much oil and salt at this stage makes the squash a little watery.

After that, use a fork to make a few holes in the squash’s skin and arrange it cut side down on a baking sheet. Pop it in a pre-heated 400°F oven.

I used to overcook my squash when roasting it. I no longer roast it for an hour or more, only for 30 to 40 minutes. Over the years, I’ve discovered that I prefer my strands to be more al dente (and less mushy), and that the one hour mark was too long. Initially, I believed that the squash needed to be super soft and fork tender in order for the strands to “spaghetti.” The timing will, of course, be entirely determined by the size of your squash and the heat level in your specific oven. Additionally, it may differ from squash to squash, so adjust your cooking time as necessary.

Use a fork to scrape the strands once it is roasted and cool enough to handle. I prefer to approach things from the outside in and fluff them up as I go.

That’s all there is to it; add more salt and pepper and serve it as a straightforward vegetable side. Or incorporate it into your favorite spaghetti squash recipes. Here are a couple of my favorites (shown below): Spaghetti Squash with Chickpeas and Kale and Lemon Pesto

1. Preheat your oven to 400°F. …
2. Use a spoon to scrape out the seeds. …
3. Place squash on rimmed baking sheet. …
4. Bake for 30-40 minutes, flipping rings once about 15 minutes in.
5. Allow to cool for about 15 minutes, then peel the skin away and separate the strands into long spaghetti noodles using a fork.

How to Cook Spaghetti Squash

1 spaghetti squash

extra-virgin olive oil

sea salt and freshly ground black pepper

Instructions

Preheat the oven to 400°F.

Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.

Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a litte bit firm. The time will vary depending on the size of your squash. I also find that the timing can vary from squash to squash.

Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.

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FAQ

How do you dry spaghetti squash noodles?

To extract moisture, salt the spaghetti squash first. After sitting with coarse salt on it for 15 to 20 minutes, the squash releases a ton of moisture. Less moisture equals less mushy noodles.

How do you make spaghetti noodles step by step?

I believe spaghetti squash is an excellent substitute for pasta when the proper sauce is used. I prefer to balance the slightly sweet flavor of spaghetti squash with more salty and savory sauce options, such as using a homemade pesto.

Does spaghetti squash taste like pasta?

Cut the spaghetti squash around the middle width-wise (not lengthwise!). Slices should be made all around the squash by inserting the knife into it and swinging it downward. Cutting it this way makes the longest strands or “noodles”.