This super simple method of cooking spaghetti squash results in extra long noodles. The perfect replacement for pasta in your favorite recipe.
This isn't exactly a "recipe" as much as it's a "how-to". Cooking spaghetti squash isn't hard at all and getting those long pasta-like noodles is the best. My husband and I use this as a replacement for our pasta all the time and it's so delicious!
These are a great substitute for pasta because they're naturally gluten free and paleo, they're low in calories, and they're a veggie- so they're packed with vitamins and fiber.
Start with the squash on the cutting board then choose your weapon. A big, sharp, preferably non-serrated knife works best.
Cut it in half right down the center. It is so much easier to cut this way than the long way- the knife goes through it pretty easy. Cutting it this way is also what creates the long spaghetti noodles.
Scoop out all the seeds with a spoon and throw them away.
Salt both sides. Make it rain.
Place them cut side down on a pan lined with parchment paper and bake for 35 min at 425°.
Once they come out, flip them over with a fork to let the steam out and to cool off a little.
Let cool for about 10 minutes then pull strands away from the skin with a fork.
Just look at those noodles!! Now use them however you want. Cover them in tomato sauce, or garlic and butter, or pesto, or cheese- there are so many options.
Just twirl them right into your mouth!
It's important to note that if you're going to bake with them, like in a casserole, to squeeze the excess water from them. They retain a lot of moisture that can make the casserole watery.
If you've never had spaghetti squash and not sure what it tastes like, they're very neutral tasting. It takes on the flavor of whatever you top it with. You will love it and how easy it is to make!
Here are my favorite ways to use it: Paleo Whole30 Buffalo Chicken Casserole, Paleo Whole30 Barbecue Chicken Casserole, and Paleo Whole30 Spaghetti Squash Breakfast Casserole.
UPDATE: Instant Pot instructions now included in the notes!
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How To Cook Spaghetti Squash
Ingredients
- 1 large Spaghetti Squash
- Salt
Instructions
- Preheat oven to 425° and place a piece of parchment paper on a sheet tray.
- Place spaghetti squash on a cutting board.
- Using a large, sharp knife, cut it in half the short way. For example: instead of cutting it end to end, cut it right down the center. Each half will have an end piece. This is what creates the long strands that resemble spaghetti noodles. Cutting it the other way results in short noodles.
- Using a spoon, scoop out all the seeds and throw them away.
- Sprinkle a little salt on each half and place cut side down on the sheet tray.
- Bake for 30-35 minutes or until skin can be easily pierced with a fork.
- Once out of the oven, flip each side over to release steam and let cool.
- Let cool for about 10 minutes and pull strands away from the skin using a fork.
- Top with tomato sauce, ghee and garlic, pesto or whatever you want!
Notes:
Nutrition Information
Gwen says
I would like to know if it’s ok to try it with meatballs...we’re trying to cut down on carbs, any suggestions...
Jessica DeMay says
Hi Gwen- yes, it's very good with meatballs. I eat it all the time like that! I hope you try it. I think you'll really enjoy it!
Gwen says
Thank you, I think I’ll try it today. I’ll let you know how it comes out since it’s my first time ?
Laura Plathan says
Thank you for the Instant Pot instructions, they worked like a charm!
Jessica DeMay says
You're welcome, Laura! So glad you liked it!
Tara cook says
Hey there, so I've been using spaghetti squash for a few years, but my kids do not like it because it always seems to have a little bit of a crunch (al dente) to the noodles. Any ideas on how to get it to come out a little more tender?
Jessica DeMay says
Hi Tara- just cook it a little longer. I know what you're talking about and don't like it that way wither. Try adding 5 minutes to your cook time and testing it. If using the Instant Pot add 1-2 minutes. I hope that helps!
Tara Cook says
I'll try the Insta pot, thanks!
Jessica DeMay says
You're welcome! That's my favorite way to make it!
Debbie says
I need to prepare this ahead of time to take to a party this afternoon. If I bake it and shred will I be able to reheat it later without making it mushy.
Jessica DeMay says
Hi Debbie- you can make it and reheat it. It will be just fine. Hope you enjoy it!
Kmacc says
Wow, I am totally going to try this this week! I'm new with spaghetti squash but I love it and this seems like it would be so much easier. Thank you!!
Jessica DeMay says
You're welcome, Kelsey! I hope you love it! It's super easy 🙂
Rachel says
Could you prepare this on Saturday night and then pop it in the oven for Sunday lunch?
Jessica DeMay says
Hi Rachel- yes, I think that would work fine. Just cover it and refrigerate it. Hope you enjoy!
Patti says
Can the spaghetti strands be frozen? I love it but my husband doesn't and it seems a waste to toss.
Jessica DeMay says
Hi Patti! I'm not totally sure, but I think they can be. You might just have to press them when they thaw out because they can retain water. It keeps in the fridge for about a week and you can always buy a smaller one if it's just you eating it. I hope that helps and I hope you try this method. Enjoy!
Bryan says
Jessica, how many carbs and what size serving for just the spaghetti squash. I don't see the info here. Also, any tips on a good low carb sauce?
Jessica DeMay says
Hi Bryan- I'm not sure the exact carb count, but it is lower than traditional pasta. There are many sites where you can figure out exact numbers, like My Fitness Pal. Seeing size depends on how big the squash is and how you're eating it. A medium will be around 4 servings. As for sauce goes, I'm not sure if you're paleo, but this site has a lot of great low carb recipes: http://alldayidreamaboutfood.com/?s=sauce
They do contain dairy a lot of times, but worth checking out. I hope that helps!
Jamie says
No! Don't throw away the seeds! Roast them like pumpkin seeds (oil, salt). Great method for cooking spaghetti squash. I'll be using this method from now on!
Jessica DeMay says
Hi Jamie! I agree- roast the seeds if you have time! Thanks- I hope you enjoy it.
Ed says
Have the time? Place them in the toaster oven while you're Baking the squash. I just spread them out on the small tray with oil and salt. WONDERFUL!
Jessica DeMay says
Great tip, Ed! I don't have a toaster oven, but that sounds like a great way to do it. 🙂
Leandra says
Could I just bake the seeds on the tray alongside the squash ??
Jessica DeMay says
Hi Leandra- you can try that, I'm not certain it would work. Possibly, though! Let me know if you do try it.
Kerri says
I agree! The seeds are one of my favorite low carb snacks. Yummy!
Jessica DeMay says
I'll have to try them! Thanks, Kerri!
Cecil d briggs says
How about in a microwave cooking so i dont heat the house up
Jessica DeMay says
Hi Cecil- yes, that works. Make sure you cut it or poke it first so it doesn't explode. Timing will depend how big it is.
Emily says
I was wondering if you could do that, thanks 🙂
Peter Kay says
Bought all the ingredients today to make this! Love the way you cook the squash, can't wait to try it! I will rate it as soon as we eat it...
Jessica DeMay says
Thanks, Peter!! I hope you really enjoy it- I think you will! 🙂 Thanks for trying it!!
Brian says
Brilliant! I've been cutting my spaghetti squash in half lengthwise and usually end up disappointed with those short little strands. Can't wait to try this technique!
Jessica DeMay says
Thanks Brain! Cutting it this way is also a lot easier- no more fear of losing a finger 🙂 I hope you like this technique- let me know how it works for you!
Maggie says
I know, I loved this, so much easier to cut. Plus I was cooking it too long this way it was more aldente which I liked.