Spaghetti squash ‘noodles’ recipe

When you bake spaghetti squash and drag a fork over the pulp, it magically forms tiny strands. These “noodles” are a perfect and nutritious stand-in for pasta on a paleo diet.

Spaghetti Squash "Noodles"
Recipe type: Side Dish
Prep time:
Cook time:
Total time:
Serves: 8
  • 1 medium spaghetti squash (about 3 pounds)
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  1. Preheat oven to 425°F.
  2. Cut squash in half the long way. Scrape out seeds and pulp. Place halves in oblong baking pan or casserole dish, cut side down. Add about 1/2 inch water to the pan.
  3. Bake about 1 hour or until very soft when pierced with a fork.
  4. Lift halves out of pan with tongs and place on a cutting board or over a bowl. Hold with tongs and scrape “noodles” out of peels using a fork.
  5. Place noodles in a bowl and toss with oil and salt. Serve warm with spaghetti sauce or tossed with pesto.
Calories: 110; Fat: 6g; Saturated fat: 1g; Carbohydrates: 16g; Sugar: 0g; Sodium: 135mg; Fiber: 0g; Protein: 2g; Cholesterol: 0mg.


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