Spaghetti Squash Noodles

Bake ahead of time and save for any classic noodle dishes you want to have later for a quick heat-and-eat.

Ingredients:

  • Spaghetti squash
  • Salt and pepper to taste

Special Equipment:

  • Parchment paper
  • Serrated knife
  • Large metal spoon

Prep time: 1 hour
Yields: 4-6 servings for an average-sized squash

Preparation:

  1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper for easy clean up.
  2. With a serrated knife, remove the top and bottom of the spaghetti squash, then use the serrated knife to cut the squash in half. (**See my notes below for how I do this!)
  3. Use a large metal spoon (and a fork if necessary) to scoop and comb the seeds and loose pulp out of the center of the squash.
  4. Cut the squash halves into smaller chunks for quicker baking: about 4-6 pieces. Bake for 45 minutes until the flesh is just tender, i.e. al dente.
  5. Remove squash from oven and allow to cool for about 5-10 minutes.
  6. Use a fork to comb the noodles off of the squash rind into a large bowl or sealable container. Season with pepper and salt to your taste and eat as is, or use as the base for your favorite noodle dish!

Yasmine’s Notes:

Although cutting through spaghetti squash safely does require some patience, care, and a little brute strength, the good news is that with a serrated knife and the right positioning, you can get through the hard outer shell relatively easily enough— the entire process taking as little as 10 minutes. Here’s how I do it!

Step 1: Get your squash positioned with your cutting knife on the side of your dominant hand. Your supporting hand will hold the squash in place while you cut!

Step 2: With your supporting hand firmly securing the longer side of the squash in place, palms down– use your dominant hand to make a cut into the stem-side of the squash with the serrated knife.

Step 3: Rotate the squash to make an initial cut all along the edge of its stemmed side. Then, rotate the knife up and down, lightly sawing, until it pushes deeper into the edge— still securing the longer side with your supporting hand. Once you’ve hit the soft flesh, the knife will push a little easier through…

Step 4: … At which point, turn your knife tip down and pierce directly through the initial cut and straight into the soft inner flesh. (Your supporting hand is firmly securing the squash at ALL TIMES!)

Step 5: Once you’ve pierced through the squash, you can slowly and firmly tilt the knife down to saw and chop the top completely off.

Step 6: Repeat the same process with the opposite end of the squash– turning the squash around so that your supportive hand is still securing the longer end, and your dominant hand is cutting. Safety FIRST at all times!

Step 7: Turn the squash upright on the cutting surface so that it’s sitting on one of its now flat edges. From here, bring the tip of the serrated knife through the middle of the squash and steadily pull the rest of the knife down until you reach the cutting board. The tip of the knife will move easily through the flesh, so just slowly, firmly apply the most pressure towards the handle of your knife at the squash’s rind: slightly sawing as necessary as you move downwards towards the cutting board, and ALWAYS keeping your securing hand to the side AWAY from your cutting hand as it cuts!

Step 8: Then, flip the squash on its other side and continue the cut you made through the opposite edge of the squash, repeating the same process.

Step 9: If it hasn’t happened already at this point, split the two squash halves apart!

Step 10: Use a large spoon to scoop out all of the loose central pulp and seeds from both halves of the squash, really digging in there a few times and scraping. (**You may also use a fork to scrape out any last stubborn seeds.)

Step 11: Once you’ve removed the seeds and pulp from both halves of the squash, use the serrated knife to size the halves down into quick-baking pieces; about 4-6.

Step 12: Roast your pieces as directed above. Once they’re done and cool enough to handle, use a fork to scrape your now-noodles into a sealable container or large bowl.

Your Spaghetti Squash Noodles are now ready! Season, eat as they are, and/or cook to your favorite noodle style liking. 🙂


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