How To Make Spaghetti Squash Pasta
Learning how to make spaghetti squash is easier than you might think! With this simple guide, you'll have tender oven-roasted spaghetti squash to pair with all your favorite pasta toppings. This healthy gluten-free pasta alternative is super easy to make and cook, plus it tastes amazing!
Equipment
- baking sheet
- aluminum foil or parchment paper
- knife
- spoon
- fork
Ingredients
Spaghetti Squash
- 2 spaghetti squashes
- 2 tablespoon olive oil
- salt and pepper
Instructions
Oven Baked Spaghetti Squash
- Preheat the oven to 400ºF. Line a baking sheet with aluminum foil or parchment paper.
- Slice each spaghetti squash in half, lengthwise, and use a spoon to scoop out the seeds and ribbing. Drizzle the cut side with olive oil and place each half face-down onto the prepared baking sheet.
- Bake for about 40 minutes (depending on the size of your squash). You will know it is done when the skin begins to brown and the flesh is tender. You will be able to easily pull the flesh into strands using a fork. If the squash strands don't easily pull apart into noodles, return it to the oven and bake in 5-minute intervals until done.
- Once the squash is done baking, leave it face-up on the baking sheet to cool. When ready to serve, use your fork to pull the squash strands into noodles and serve topped with your favorite pesto, marinara sauce, alfredo sauce, etc.
Notes
- Store leftovers in an airtight container in the fridge for up to about 5 days.
- To reheat, cook individual servings in the microwave for 20 second intervals, stirring between each one, until it is warmed through.
- You can freeze spaghetti squash! Place in a resealable bag with all the air squeezed out. It will keep for 3 to 6 months. Thaw in the refrigerator overnight before reheating and serving.
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