Spaghetti Squash Noodles

Noodles that aren’t noodles? Yep, that’s right—spaghetti squash—a harbinger of great flavor with the texture of noodles. And, spaghetti squash just happen to be loaded with vitamins, minerals, antioxidants and fiber. It’s a win-win!

A winter squash, spaghetti squash can still be found in many places throughout spring months. Look for a firm, blemish-free squash and store it on the counter out of direct sunlight; it will keep on your counter for a few weeks and up to a month, depending on when it was harvested.

PREPARATION

Preheat the oven to 400°F. Line a baking sheet with foil or parchment paper for easy clean up.

Slice the squash in half lengthwise using the largest knife you have; go slow, it might take a few minutes.

Using a spoon, scrape out all of the seeds and stringy flesh. Brush the cut flesh of the spaghetti squash with a tiny bit of extra virgin olive oil and place cut side down on a lined baking sheet.

Roast 30-40 minutes until the flesh is fork tender and completely cooked through. Let rest at least 10 minutes or until cool enough to handle. Using a fork, start at one end and scape the “noodles” out lengthwise. And there you have it —noodles!

Serve hot or warm, tossed with your favorite marinara sauce or a splash of extra virgin olive oil and a pinch of salt. Store in an airtight glass container in the refrigerator up to two days.

If you make this recipe, snap a pic of your dish and hashtag it #kellylenihancooks. I'd love to see your creations on Instagram, Facebook, and Twitter!

NOTE: All images and text on this website are protected by copyright. Please do not post or republish this recipe and/or images without written permission from Kelly Lenihan. If you want to share this recipe, please share the link rather than the whole recipe.