How to Make Spaghetti Squash Noodles
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.
Servings: 2 servings
Calories: 212kcal
Ingredients
- 1 spaghetti squash washed and dried
- 1 tablespoon olive oil extra virgin
- Salt and pepper to taste
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 212kcal | Carbohydrates: 33g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Sodium: 82mg | Fiber: 7g | Sugar: 13g