Spaghetti Squash Pasta

For all you gluten-wise eaters out there, you can thank me later- spaghetti squash is the best thing since almond flour biscuits. Light in texture and absorbent with sauces, this vegetable replacement for pasta hasn’t failed me in a recipe yet. My favorite use is vegetarian Pad Thai; the squash soaks up the sauce and pairs perfectly with the crunch of peanuts, and the kick of red chili peppers.

Spaghetti Squash

Prep Time: 15 minutes.
Cook Time: 45 minutes.
Yield: Depends on the size of the squash, but a midsize squash should give you about 3 cups of noodles.


  • 1 spaghetti squash
  • Avocado or olive oil
  • Optional: seasoning for the seeds.


  1. Preheat oven to 400 degrees F.
  2. Slice spaghetti squash in half, do your best to keep all your fingers in the process. More difficult than you’d think.
  3. Scrape out all the icky gooey innards of the squash, here you will be reminded of scraping out a pumpkin.
  4. Optional: separate the seeds from the icky gooey mess; rinse and dry them; season them lightly with oil and spices you would use for pumpkin seeds. (i.e. Salt, pepper. I have an unreal caramel sprinkle that has never led me astray).
  5. Lightly oil your now scraped halves of spaghetti squash. Place face down on an oven-safe pan or dish.
  6. Optional: this is also when you would bake your seeds. Watch them carefully, turn them often, and no, they won’t be in there for the full 45 minutes- more like 10-15 minutes.
  7. Bake squash for 45 minutes, upon removing from the oven, you should be seeing some noodle-like separation in what was once the “rind” of the squash.
  8. Let cool. Scrape out with a fork, and use within 48 hrs of baking.

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