Roasted Spaghetti Squash Noodles
Learn how to make spaghetti squash noodles with this easy recipe! Spaghetti squash strands can be used in place of pasta or as the base of a protein bowl.
Servings: 6 servings
Equipment
Ingredients
- 1 large spaghetti squash, about 4 pounds
- 1 tablespoon extra virgin olive oil
- Salt and pepper to taste
Instructions
- PREP: Preheat oven to 400°F. Cover a large baking sheet with parchment paper. Cut spaghetti squash into approximately 1.5 inch rings (horizontally). Scoop out the seeds and discard.
- OPTIONAL: If you have an extra 30-60 minutes, lightly salt the rings and place them on paper towels for 30-60 minutes. The salt will draw out excess moisture. After, wipe the extra liquid away, then prepare to roast.
- ROAST: Brush both sides of the spaghetti squash rings with olive oil and season with salt and pepper. Roast in the oven for 45-60 minutes, until a fork easily pierces the flesh and the edges of the squash are browning.
- SHRED: Allow to cool slightly. Using two forks, pull apart the spaghetti squash strands, and place on paper towels to absorb excess moisture.
- SERVE: Serve as a side dish or topped with a pasta sauce.
Notes
- This recipe works with a spaghetti squash of any size.
- My biggest tip for this recipe is to absorb excess moisture when you can. Before roasting and after if possible.
- Store in the refrigerator for 4-5 days.
- Do not freeze spaghetti squash noodles.
- Spaghetti squash noodles reheat well in the microwave. You can also reheat in a skillet with a splash of olive oil.
- Make ahead: Spaghetti squash noodles can be made a few days ahead of time. It is best to absorb as much excess liquid as possible if storing for later.
Nutrition
Calories: 71kcalCarbohydrates: 11gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 27mgPotassium: 174mgFiber: 2gSugar: 4gVitamin A: 193IUVitamin C: 3mgCalcium: 37mgIron: 1mg