Learn How To Make Spaghetti Squash Noodles easily in the oven! With its mild taste and long spaghetti-like strands, it’s a fun and healthy pasta alternative.
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Step by step tutorial so you can learn how to bake spaghetti squash that can be used in place of pasta or any long noodles!
You’ve probably noticed this yellow in color, oval shaped winter squash in abundance at the grocery store during the winter and the fall, but have you actually cooked it?
Making squash noodles is actually quite easy when you follow these tips and tricks including how to cut, roast, and most importantly use the pasta-like strands for healthy meals!
Why Make Healthy Spaghetti Squash Noodles?
Learning how to cook spaghetti squash noodles and then using them in place of regular noodles, is the easiest way to add a hefty dose of vegetables to your plate. Now that’s a dinner win, if you ask me!
- More nutrition than pasta: More than just a pasta swap, spaghetti squash is a healthy vegetable with a host of nutritional benefits including high in vitamins C and A, plus it contains many minerals and antioxidants.
- Low in carbs: For those who are watching their waistline, it’s low carb with only 10 grams carbs per cup and low calorie, too! Compared to regular pasta which has up to 30 grams carb per serving, this is huge.
- Similar texture: These squash noodles mimic the texture of regular spaghetti pasta when they are roasted to perfect al dente texture. Just be sure not to overcook the noodle-like strands otherwise you’ll end up with a mushy, watery mess.
Ingredients You Will Need
- Spaghetti squash
- Olive oil
How to Cut Spaghetti Squash
How to prepare spaghetti squash for cooking? You will need to cut it!
Like most hard-skinned squash including butternut squash and acorn squash, uncooked spaghetti squash can be a bit daunting to cut through!
For the most detailed instructions and different methods, be sure to read my guide on how to cut spaghetti squash or if you prefer to skip cutting, here is a great option how to cook spaghetti squash whole!
In the meantime, here is the condensed version on cutting your squash lengthwise the best way!
- Grab your tools: First thing, you will want to have a very sharp chef’s knife, a towel, flat surface, and non slip cutting board.
- Cut the spaghetti squash: Place whole squash on its flattest part on stable cutting board. Hold one end with a towel, and slice lengthwise from the center towards the other end, by inserting the tip of the knife a few inches at a time. Repeat on another side until you have 2 halves.
- Scoop out the seeds: Using a tablespoon, remove the seeds from inside of the squash. Now you are ready to bake spaghetti squash for noodles.
How to Make Spaghetti Squash Noodles
Oven roasted spaghetti squash is actually a fairly simple and hands off process. Then once your squash is baked and cooled, you can make spaghetti squash noodles by separating the long strands.
Here are step-by-step instructions doing so two ways. You pick your favorite method!
- Preheat the oven: Line large baking sheet with parchment paper and preheat oven to 375 degrees F.
- Season the squash: Place squash halves on prepared baking sheet cut side up, brush with a little olive oil and sprinkle with salt and black pepper. Turn squash cut-side-down and poke the skin of the squash randomly with a fork.
- Bake it: Bake for 40 minutes or until flesh is fork tender but doesn’t look soggy. Cooking time will vary depending on the size of squash, from squash to squash and your oven. Do not overbake to avoid soggy noodles as they will keep cooking with residual heat.
- Cool and fluff: Remove from the oven, flip the squash so it’s cut side up and let rest for 15 minutes or until safe to handle. When cool to the touch, use a fork to scrape and fluff the squash strands from the sides of the squash.
- Cut: Cut the squash in the center crosswise using a paring knife. Then cut into 1-2 inch rounds and discard the seeds.
- Season: Brush with olive oil, salt and pepper on both sides.
- Roast it: Bake for 40-45 minutes at 375 degrees F, flipping once.
- Fluff: Let cool a bit and then separate squash into strands.
How Long to Cook Spaghetti Squash?
The amount of cook time to roast spaghetti squash is determined by the size of your squash and your preferred oven temperature.
The good news is that you can bake spaghetti squash at various temperatures. My favorite way is to roast at a lower temperature of 375 degrees F and bake it for 40 minutes. You can also cook it at a higher temperature of 400 degrees F.
Below, I am sharing how long to cook spaghetti squash at 350 degrees and 400 degrees.
- 350 degrees – 50 minutes
- 375 degrees – 40 minutes
- 400 degrees – 30 minutes
Regardless of oven temperature you choose, I highly recommend to check on it after 30 minutes.
How to Use It
This is where the fun begins! Once you learn how to bake spaghetti squash for noodles, they can then be used in a variety of different ways from a meatless dinner main to a side dish.
- Spaghetti squash bolognese: Use like spaghetti noodles and pair with homemade meat sauce, Instant Pot bolognese or your favorite pasta sauce and melted mozzarella cheese on top.
- Pesto spaghetti squash noodles: You could also substitute whole grain noodles for squash noodles in this healthy pesto pasta.
- Simple with butter: Sometimes, we even just toss it with a little butter, garlic, and parmesan cheese, yum!
Can I Freeze Squash Noodles?
While technically you can freeze spaghetti squash noodles, the texture will change when it thaws and could be borderline mushy and watery.
If you are okay with that, proceed with these instructions!
Cool completely, then transfer to an airtight container or freezer-safe bags, squeezing out as much air as possible! Place in the freezer for a few months, thaw and then reheat in microwave or saute on the stovetop.
Recipes for Spaghetti Squash Noodles
- Turkey spaghetti squash casserole
- Tex Mex stuffed spaghetti squash
- Spaghetti squash quiche
- Chicken alfredo spaghetti squash boats
- Butter chicken spaghetti squash
- Spaghetti squash breakfast
It’s a great faux pasta alternative as it’s low carb, naturally gluten free, yet high in fiber!It is high in vitamins C and A, and many minerals and antioxidants. It runs only 10 calories per serving.
Honestly, it doesn’t have much taste, although you may detect an earthy taste that gets sweeter when you roast the squash.
Because of its neural, mild flavor, you can pair spaghetti squash with just about any seasoning or sauce without worrying that your base will impact the overall taste of the dish.
Its skin looks glossy, more bright orange and you can easily pierce it with a knife. Also, good indicator is if you flip it on a flesh side and it looks softer but not yet soggy. Check with a fork to see if you can easily separate squash into noodles. Do not over bake as it will keep cooking with residual heat.
Yes. You can clean and roast them using this recipe for air fryer pumpkin seeds.
How to Make Spaghetti Squash Noodles
- 1 spaghetti squash washed and dried
- 1 tablespoon olive oil extra virgin
- Salt and pepper to taste
- Preheat oven to 375 degrees F and line large baking sheet with parchment paper.
- Place squash on its flattest part on stable cutting board. Hold one end with a towel, and slice lengthwise from the center towards the other end, by inserting the tip of the knife a few inches at a time. Repeat on another side until you have 2 halves.
- Using a spoon, scoop out the seeds and discard them.
- Place squash halves on prepared baking sheet cut side up, brush with olive oil and sprinkle with salt and pepper. Turn them over and poke randomly with a fork.
- Bake for 40 minutes or until flesh is fork tender but doesn't look soggy. Time will vary depending on the size of squash, from squash to squash and your oven. Do not overbake to avoid soggy noodles as they will keep cooking with residual heat.
- Remove from the oven, flip the squash so it's cut side up and let rest for 15 minutes or until safe to handle. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.
- Rounds: You can also cut the squash in the center crosswise, then cut into 1-2 inch rounds and bake the same way.
- Store: Refrigerate cooked squash noodles in an airtight container up to 5 days.
- Freeze: While technically you can freeze the noodles, texture will change upon thawing.