Enjoy this low carb, healthy alternative to traditional spaghetti.
If you haven’t started eating these golden beauties, then you are missing out! I got on a spaghetti squash kick a few years ago for a low carb alternative to noodles. Seriously, a vegetable spaghetti? Awesome. With spaghetti squash you can enjoy all your favorite pasta comfort foods without all the guilt. And it is so easy to make!
There was a time that I awkwardly tackled these beauties with my biggest knife and came way too close to losing a finger or two when I tried to cut it in half. I got smart and started preparing the squash by scoring it first and giving the whole thing five minutes in the microwave. It’s much easier to cut in half and scrape the insides out if it’s had a chance to warm up and shed a few tears in the microwave.
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I coat them with olive oil, kosher salt and pepper before baking. If you haven’t picked up some of this Bertolli olive oil spray, I highly recommend it for jobs like this. The spray gets the olive oil in all the nooks and crannies of any vegetable…I prefer this to having to rub the olive oil all over and getting my hands greasy.
On parchment paper, I turn these skin side up and bake them at 375 degrees for about 45-60 minutes.
My test to know it’s ready is when it gives the slightest resistance to my fork but I can still insert it.
After letting it cool a bit so I can handle it, I begin to scrape the insides with my fork.
Look at those veggie noodles!!
Top this vegetable spaghetti with your favorite sauce or follow my recipes for Chicken Piccata Stuffed Spaghetti Squash and Spaghetti Squash, Spinach and Turkey Lasagna Boats.
Have you ever made spaghetti squash?
How to Make Spaghetti Squash for a Low Carb Noodle Alternative
Enjoy this low carb, healthy alternative to traditional spaghetti.
- Spaghetti Squash
- Olive Oil
- Kosher Salt
- Pepper
- With a knife, score the squash down the center and heat in the microwave for 5 minutes.
- Cut the squash in half and scrape out the seeds.
- Coat halves with olive oil, salt and pepper.
- Place skin side up on parchment paper for 45-60 minutes at 375 degrees or until a fork can pierce it.
- Let cool for a few minutes before scraping the insides with a fork.
- Top with your favorite sauce and enjoy.
Thanks for the info. I can share that spaghetti squash is better cut the other way because of the direction in which the inner strands grow (in spiral around the seeds). You’ll get longer “spaghetti” strands if you cut in the center, the “short way” not the long way. Happy cooking!
Your blog makes me happy! Spaghetti squash carbonara is one of my faves. I’ll let you in on my secret next time I see you.
xo
Thanks, friend! Can’t wait to hear that secret!