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Roasted spaghetti squash halved and shredded into tender golden al dente vegetable noodles with olive oil and parmesan

How to Cook Spaghetti Squash (Al Dente Strands, Never Watery)

Spaghetti squash is nature’s ultimate low-carb pasta substitute! However, standard roasting methods often produce watery, soggy noodles. By using our chef crosswise cut and salt-sweating technique, you will achieve long, caramelized, al dente strands that hold pasta sauce like a dream.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings (yields ~4 cups noodles)
Course: Gluten-Free, Keto Pasta, Low-Carb, Side Dish, Vegetarian
Cuisine: American, Clean Eating, Healthy
Calories: 42
Ingredients Method

Ingredients
  

Core Ingredients
  • 1 medium spaghetti squash (approx. 3-4 lbs) firm, pale yellow skin
  • 1 tablespoon extra virgin olive oil for roasting
  • 1 teaspoon coarse kosher salt for sweating and seasoning
  • ½ teaspoon freshly cracked black pepper fine ground
  • ½ teaspoon garlic powder optional savory aroma

Method
 

Prep, Salt-Sweating & Roasting
  1. Cut crosswise (The secret to long strands): Cut the stem and bottom end off the squash. Instead of cutting lengthwise, slice the squash crosswise into 1.5-inch thick rings, or halve crosswise. The squash fibers run in circles around the squash, so cutting crosswise keeps the noodles extra long!
  2. Scoop seeds & salt-sweat (Prevents wateriness): Scoop out the inner seeds and stringy pulp with an ice cream scoop. Sprinkle the cut flesh with 1 tsp coarse salt and let stand on paper towels for 15 minutes. Wipe away the beads of moisture that sweat out.
  3. Season and roast cut-side down: Preheat oven to 400°F (200°C). Brush the squash flesh lightly with olive oil and season with black pepper and garlic powder. Place cut-side DOWN onto a parchment-lined baking sheet.
  4. Roast for 35 to 40 minutes: Roast undisturbed until the skin blisters slightly and a knife tip easily pierces the outer skin. Do not overcook into mush.
  5. Fluff into spaghetti noodles: Let cool for 5 minutes until safe to handle. Take a dinner fork and gently pull from the outside edge inward to fluff out mounds of long, al dente spaghetti noodles. Toss with marinara, garlic butter, or our homemade Alfredo sauce!