Looking at a spaghetti squash, you would never guess that it can be made into noodles. This large yellow vegetable has a unique stringy texture that lends itself well to becoming a low-carb, gluten-free noodle substitution. This post will walk you through how long to cook spaghetti squash, how to turn it into spaghetti noodles, and storage tips.
It only takes approximately 30 minutes to bake in the oven, meaning it’s hands-off until the end, and you can spend that time while it is in the oven, preparing another dish like my Sweet and Spicy Shrimp to serve alongside the noodles.
Key Ingredients You Need
- Spaghetti squash — to tell if your vegetable is ripe, make sure it is firm and feels heavier than it looks. It should also be a golden yellow or dark yellow color. Avoid any squashes with discoloration or a cracked exterior. The stem should also be firm and dry.
How to Make Spaghetti Squash
Step 1: Cut it lengthwise in half.
Step 2: Using a spoon, scoop out seeds.
Step 3: Drizzle olive oil over the inside.
Step 4: Season the cut halves with salt and pepper to taste.
Step 5: Place them cut side down onto a baking sheet and bake for 30-40 minutes.
Step 6: Scrape and fluff the inside of the vegetable with a fork to create the "spaghetti."
Tips For This Recipe
- When you roast the spaghetti squash in the oven, cut-side down, it will produce golden, caramelized edges that add flavor. When roasting cut side up, the moisture will pool in the gap where you spooned out the seeds.
- Due to the varying sizes of the squashes, you should think of the cooking time shared here as a guideline and not set in stone. The vegetable is done roasting in the oven when you can easily pierce through the skin and flesh with a fork.
- Don’t bother trying to cut through the stem as it is very tough and too difficult to cut through safely.
- If you’re having difficulties cutting the squash in half, you can poke a couple of holes in the squash, outlining where you plan to cut, then microwave for 1 minute to soften the shell. You should be able to cut through easier afterward.
- If you plan on roasting more than one at once in the oven, try to pick similar sized squashes so the cook time doesn't vary.
Frequently Asked Questions
Spaghetti squash is on the sweeter side than other squashes, but the flavor is pretty mild and neutral. Whatever you season it with is how the noodles will taste.
If you’re concerned that the noodles will be watery, you can add some salt to the cut-side and allow it to sit for 5 to 10 minutes before roasting. Doing so will draw out extra moisture. Just be sure to adjust your seasoning accordingly afterward.
No need to peel your squash before cooking! The exterior is quite tough, so it’ll be challenging to peel. The shell also acts as a bowl of sorts as you will be shredding the strands right from the shell. You can even eat it straight or serve straight from the shell and save yourself from an extra dish to wash.
Once you’ve run your fork through and made strands of “noodles,” you can transfer it to an airtight container and store it in the refrigerator for up to 3 days.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this recipe, then don’t forget to leave me a 5 star rating and let me know how it went in the comments below!
How to Cook Spaghetti Squash
Ingredients
- 1 spaghetti squash
- 1 tbsp olive oil
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Cut the it lengthwise in half and scoop out seeds.
- Drizzle olive oil over inside of the squash and salt and pepper to taste.
- Place the squash halves cut side down onto a baking sheet and bake for 30-40 minutes. You can check if it's done if you're easily able to pierce the inside of the squash with a fork.
- Scrape and fluff the inside of the squash with a fork to create the "spaghetti."
Video
Notes
- When you roast it in the oven, cut-side down, it will produce golden, caramelized edges that add flavor. When roasting cut side up, the moisture will pool in the squash where you spooned out the seeds.
- Due to the varying sizes of the squashes, you should think of the cooking time shared here as a guideline and not set in stone. The vegetable is done roasting in the oven when you can easily pierce through the skin and flesh with a fork.
- Don’t bother trying to cut through the stem as it is very tough and too difficult to cut through safely.
- If you’re having difficulties cutting the squash in half, you can poke a couple of holes in the squash, outlining where you plan to cut, then microwave for 1 minute to soften the shell. You should be able to cut through easier afterward.
- If you plan on roasting more than one at once in the oven, try to pick similar sized squashes so the cook time doesn't vary.
Leave a Reply