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How to Make Spaghetti Squash Noodles

By May 19, 2014Recipes
Reading Time: 2 minutes
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Everyone misses carbs. Baked treats, breads, mashed potatoes, pasta. There are lots of options out there, some better than others. Pursuing a daily banana bread habit using almond flour isn’t necessarily the best strategy for success, for example.

There are, however, some pretty good subs for having the experience of the food that you’re missing until you’ve weaned yourself off of the cravings. One of these is spaghetti squash in the form of spaghetti squash noodles.

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If you’ve never tried spaghetti squash noodles, you’re in for a surprise. I avoided it for a long time. It seemed silly. When I finally tried it, I found that with the right sauce, I could really have a pasta experience without the pasta. I mean, you weren’t gonna fool any Italians, but if you’re in the mood, this is a great option.

There are lots of ways to serve spaghetti squash noodles. Pretty much just as many as there are for pasta: tomato and meat sauce, butter and salt (probably my favorite), seafood, or pretty much anything you can dream up. This recipe is the basic recipe for making the spaghetti squash noodles. It is adapted from the website Better Recipes.

Spaghetti Squash Noodles

Category Dinner, Lunch, Salad, Side Dish, Vegetables
Compliance Level Kickstart, Lifestyle, Performance
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Author Michael Stanwyck


  • Spaghetti Squash
  • Olive oil
  • Salt and pepper


  1. Heat your oven to 375 degrees Fahrenheit.

  2. Using a sharp knife (a serrated bread knife is great, if you have one), slice the ends off of the squash. This will make cutting it lengthwise much easier.

  3. Standing your squash up on it's end, cut the squash in half down the middle.
  4. Using a spoon, scoop out all the seeds and inside mush.
  5. Drizzle the flesh with olive oil and season with salt and pepper
  6. Place on a sheet pan, flesh side down. If you use some foil there will be no clean up at all.

  7. Bake at 375 for 45 minutes. The flesh should be soft when it's done.

  8. Let it cool (if you're anxious, pick up each half with a kitchen towel).

  9. Using a fork, scrape the flesh into strands. These are your noodles.
  10. You can eat right away or store in the refrigerator for a couple of days. When you're ready to eat your "noodles," heat them up in a pan with olive oil or butter or add to an already heated sauce.

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Michael Stanwyck
Michael Stanwyck is the co-founder of The Whole Life Challenge, an idea that developed during his seven years as a coach and gym manager at CrossFit Los Angeles.

He graduated from UCLA with a BA in philosophy as well as a degree from the Southern California School of Culinary Arts, and feels food is one of the most important parts of a life - it can nourish, heal, and bring people together.

Michael believes health and well-being are as much a state of mind as they are a state of the body, and when it comes to fitness, food, and life in general, he thinks slow is much better than fast (most of the time). Stopping regularly to examine things is the surest way to put down roots and grow.

He knows he will never be done with his own work, and believes the best thing you can do for your well-being starts with loving and working from what you’ve got right now.