How to Make Spaghetti Squash

by Sharon on September 14, 2018

Learn how to make Spaghetti Squash in the oven! It’s a healthy, easy to cook side dish and a delicious low carb alternative to pasta. Upping your veggie intake is always a good thing.

Roasted spaghetti squash being shredded by a fork

 

After kicking regular white pasta to the curb years ago, I now typically use some kind of grain like brown rice or quinoa to pair up with my pasta sauces.

This How to make spaghetti squash tutorial gives yet another option, one that is grain free and also sneaks in some extra veggies.

I always love a sneaky veggie!

HOW TO MAKE SPAGHETTI SQUASH

The process for making spaghetti squash couldn’t be easier.

Roasted spaghetti squash being shredded by a fork

Possibly the most challenging part, and it isn’t evening challenging really, is to cut the squash down the centre. And yes, in Canada we spell it centre.

I saw Jerry Seinfeld on stage a few years back and he even had a bit about how Canadians spell centre. “It’s so good to be back at the Sony Cen-tray, in beautiful downtown Toronto!” Ha! Centray … Good one, Jerry 🙂

HOW TO CUT THROUGH A SPAGHETTI SQUASH

I like to choose a relatively small spaghetti squash. This makes everything easier. 😉

Steady your cutting board by using a damp cloth underneath your cutting board. This will keep it from sliding around on you. Slice the stem off first, then cut through the squash lengthwise.

A whole spaghetti squash on a green cutting board

Once your squash is split in two, scoop out the seeds and gunk.

I use a soup spoon.

A spoon scraping the seeds out of a spaghetti squash

Then transfer the two halves to a parchment lined baking sheet.

Sprinkle on some sea salt, fresh ground pepper, and rub in some olive oil.

A halved spaghetti squash coated in olive oil and salt and pepper on a baking sheet

 

Aaaaaand that’s it! So easy!

The prep work took all of 5 minutes and I only had to wash up one knife and a cutting board. As a food blogger who operates sans dishwasher, that is a great feat 🙂

Anyway, I digress …

Pop the baking sheet into the oven for about half an hour.

In the meantime, you could be reheating your pasta sauce, which was what I did.

Roasted spaghetti squash fresh from the oven

Once the squash is crispy and browned along the edge it’s ready.

 

HOW DO YOU MAKE NOODLES FROM SPAGHETTI SQUASH

Using your dinner fork, I use the same one I plan to eat dinner with ( dishes 😉 ) and scrape away.

The strands just form into your ‘noodles’ automatically as you scrape.

 

A fork scraping strands from a roasted spaghetti squash

 Why choose spaghetti squash over pasta? A ton of health benefits, that’s why. Check out –> this article highlighting them.  

Of course it doesn’t taste like pasta but it does taste good. It still has a touch of crunch that gave the dish texture.

I had it with a Bolognese sauce, like I would if I really was having spaghetti and the pairing was perfect.

Even Joe tried it and proclaimed it, “not terrible!” Ha! Don’t listen to him. After that he ate an entire bowl of it 😉

Roasted spaghetti squash being shredded by a fork

It’s so good to get a variety of vegetables in your diet and now that you know how to make spaghetti squash, this gives you another great option.

Ditch the pasta for a night and have a veggie instead. Your body will thank you!

LOOKING FOR MORE SPAGHETTI SQUASH RECIPES?

Spaghetti Squash Hash Browns

Spaghetti Squash Bolognese

Turkey Meatballs with Spaghetti Squash

Roasted spaghetti squash being shredded by a fork
Originally posted December 2, 2013 Updated September 14, 2018

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How to : Make Spaghetti Squash
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 
Course: Side Dish
Cuisine: American
Keyword: gluten free recipes, spaghetti squash recipe
Servings: 4
Author: Sharon
Ingredients
  • 1 spaghetti squash
  • 1 tbsp olive oil
  • Sea salt & pepper to taste
Instructions
  1. Preheat the oven to 425 and line a baking pan with parchment paper

  2. Slice the stem off the end of the squash. Slice it in half down the middle and then scoop out the seeds with a spoon. Transfer the 2 halves to the prepared sheet

  3. Drizzle with the squash olive oil, and sprinkle with sea salt, and pepper. Rub it in and flip them over.

  4. Cook face-down for 30 minutes, until the ends have browned and the squash has softened

  5. Let cool for about 5 minutes then shred with a fork and enjoy warm

How to make spaghetti squash pinterest graphic

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