If you’re looking for a gluten-free, whole-food alternative to pasta, you can’t go wrong with spaghetti squash. Once roasted, it transforms into stringy “noodles” that look like, well, spaghetti!
You can use spaghetti squash pasta in so many tasty ways. For example, it works well in place of noodles in casseroles or on a plate with your favorite sauce. Another option is to stir it into soups for added texture and vitamins.
The best part: After cutting and preparing the squash, the oven will take care of the rest. From there, try your spaghetti squash pasta recipe with vegan vodka sauce, tempeh bacon, and vegetables for a mouthwatering meal.
Table of Contents
Key Ingredients
- Spaghetti squash. Of course, you can’t make spaghetti squash pasta without spaghetti squash! For instructions on how to cut the squash, check out the section below.
- Olive oil. This will help your squash properly caramelize in the oven.
- Salt and pepper. Adjust these ingredients according to your taste.
How to Cut Spaghetti Squash
Spaghetti squash can be daunting to cut, but fear not — there’s a simple trick for doing it safely and carefully.
The first thing you’ll need is a good chef’s knife that’s large enough to cut through the squash. You’ll also need a cutting board and dish towel.
To cut the spaghetti squash, create a flat surface on each end by cutting them off. Place a dish towel on your cutting board, then stand the squash upright on top of the towel. This will keep it from sliding around.
Once it’s stable, carefully slice down the middle to create two equal-sized halves. If the skin is thick or tough, you may need to create some perforations along the length to get things started.
How to Make Spaghetti Squash Pasta
Spaghetti squash is really easy to prepare. In fact, once you’ve halved the squash, the oven will do most of the work.
1. Preheat the oven the 375 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat.
Cut the squash in half following the directions above. Place both halves, cut side facing up, on the baking sheet. Scoop out the seeds and stringy bits with a spoon.
2. Drizzle olive oil onto the squash. Sprinkle with salt, pepper, and garlic powder.
3. Roast the spaghetti squash for 45 minutes to 1 hour. The flesh should be caramelized, tender, and easily pierced with a fork.
4. Using a fork, scrape out the flesh. It will naturally come apart in stringy “noodles.” Stir the spaghetti squash pasta to evenly distribute the salt, peppers, and garlic powder.
5. Serve your spaghetti squash pasta just like you would any other pasta. Simply scoop it on to a plate, cover in sauce, and enjoy.
Recipe Tips, Variations, and Substitutions
- Experiment with sauces. In addition to classic marinara, spaghetti squash pasta also tastes great with vegan Vodka sauce, Alfredo sauce, and cheese sauce.
- Toss with butter. For a simple take on spaghetti squash pasta, toss it with melted vegan butter and dried herbs.
- Add vegetables. Just like regular pasta, this dish tastes great with cooked veggies.
- Use real garlic. You can use one or two minced garlic cloves instead of garlic powder.
- Switch up the spices. Try adding other spices, like onion powder, to the squash before roasting.
How to Store Spaghetti Squash Pasta
A whole, uncooked spaghetti squash can be stored for a couple months in a cool, dry location such as the pantry. So if you see a nice one at the grocery store or get one from your garden, you won’t need to cook it right away.
Once you’ve baked it in the oven, store any leftovers in an airtight container in the refrigerator and store for 3 to 5 days.
Serving Suggestions
- Vegan cheese sauce. You can’t go wrong with this creamy sauce made with nutritional yeast.
- Vegan vodka sauce. This homemade plant-based sauce takes 35 minutes to make.
- Easy marinara sauce. A classic option for any type of pasta.
Spaghetti Squash Pasta
Ingredients
- 1 spaghetti squash halved
- olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
Instructions
- Cut the squash in half following the directions above. Place both halves, cut side facing up, on a baking sheet lined with parchment paper. Scoop out the seeds and stringy bits with a spoon. Drizzle with olive oil and sprinkle with salt, pepper, and garlic powder.
- Roast the spaghetti squash at 375 degrees Fahrenheit for 45 minutes to 1 hour. The flesh should be caramelized, tender, and easily pierced with a fork.
- Using a fork, scrape out the flesh. It will naturally come apart in stringy “noodles.” Stir the spaghetti squash pasta to evenly distribute the salt, peppers, and garlic powder. Serve your spaghetti squash pasta just like you would any other pasta. Simply scoop it on to a plate, cover in sauce, and enjoy.
Notes
- To cut the spaghetti squash, create a flat surface on each end by cutting them off. Place a dish towel on your cutting board, then stand the squash upright on top of the towel. This will keep it from sliding around. Once it’s stable, carefully slice down the middle to create two equal-sized halves. If the skin is thick or tough, you may need to create some perforations along the length to get things started.
- You can use spaghetti squash pasta just like you would any other pasta. Try tossing it with vegan marinara, Alfredo, or cheese sauce.
- For a simpler take, toss the pasta with melted vegan butter and herbs.
- You can use one or two minced garlic cloves in place of garlic powder or feel free to omit the garlic if you prefer.
- Try adding other spices, like onion powder, to the squash before roasting.
- Store whole, uncooked spaghetti squash for a couple months in a cool, dry location like the pantry.
- After baking spaghetti squash, store it in an airtight container in the refrigerator for 3 to 5 days.
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spaghetti squash is wonderful and so versatile.
Another good trick is to combine cooled,cooked squash with vanilla flavored yogurt and crushed pineapple. It may sound awful but it tastes so good, makes a great dessert or snack for dieters. My three teen-age grand daughters love this.