- Preheat your oven to 400°F. …
- Use a spoon to scrape out the seeds. …
- Place squash on rimmed baking sheet. …
- Bake for 30-40 minutes, flipping rings once about 15 minutes in.
- Allow to cool for about 15 minutes, then peel the skin away and separate the strands into long spaghetti noodles using a fork.
Discover how to prepare low-carb, gluten-free, and healthy spaghetti with spaghetti squash. It’s easier and tastier than you might think!.
When I surveyed my Facebook friends last month about the types of videos they’d like to see in November, I received a few requests for a video on spaghetti squash. Actually, it was timed perfectly because my aunt had just texted me a few days prior asking if I had ever made spaghetti squash. She was about to prepare it for my grandpa, who can be a little picky but should consume a healthy diet but I hadn’t told her that.
After serving the squash, she texted me a few hours later, and much to my surprise, my grandpa apparently went back for more. That’s when I realized I had to keep up with the times and start experimenting. The use of spaghetti squash as a low-carb, gluten-free, potentially vegetarian, and healthy substitute for pasta is all over Pinterest, after all. I don’t know about you but I was SUPER skeptical. Pasta is pasta is pasta and nothing can replace it. Yes, spaghetti squash does a pretty good job of satisfying pasta carb cravings, but I still maintain that nothing can replace pasta.
Step 5: Roast the Spaghetti Squash for 30-40 Minutes Until the Flesh is Fork-Tender
Roast until the inside flesh can be easily pierced with a fork (the outside will remain tough) to ensure that it is thoroughly cooked.
Step 6: Let it Cool, Then Scrape Out Your Spaghetti Squash Noodles
Allow the squash to cool for at least 15 minutes or until it is manageable. Start at one end of the “noodles” and scrape them out lengthwise using a fork.
In a skillet with butter already heated, add the squash strands and seasonings. Cook, stirring, for 1-2 minutes.
I wish, but sadly, it’s not quite the same as consuming starchy pasta. However, these noodles are genuinely tasty and remarkably similar to the experience of eating real pasta. They are buttery, cheesy, and garlicky.
Spaghetti squash: The quickest and simplest way to prepare it is in the microwave. Or, if you prefer, you can bake it in the oven.
Butter: I use unsalted butter. The creamy European butter I prefer to use, but any butter will do
Only a few basic ingredients are required to prepare this delectable side dish. The exact measurements are included in the recipe card below. Heres an overview of what youll need:
How do you dry spaghetti squash noodles?
To extract moisture, salt the spaghetti squash first. After sitting with coarse salt on it for 15 to 20 minutes, the squash releases a ton of moisture. Less moisture equals less mushy noodles.
How do you make spaghetti noodles step by step?
I believe spaghetti squash is an excellent substitute for pasta when the proper sauce is used. I prefer to balance the slightly sweet flavor of spaghetti squash with more salty and savory sauce options, such as using a homemade pesto.
Does spaghetti squash taste like pasta?
Cut the spaghetti squash around the middle width-wise (not lengthwise!). Slices should be made all around the squash by inserting the knife into it and swinging it downward. Cutting it this way makes the longest strands or “noodles”.