Spaghetti Squash Noodles
User Reviews
5
Spaghetti Squash Noodles
Description
This recipe starts by microwaving a medium spaghetti squash pierced with a fork until it becomes fork-tender. After cooling, the squash is halved lengthwise, seeded, and the flesh is scraped out in noodle-like strands. The strands are then sautéed briefly in butter with kosher salt, black pepper, and garlic powder, which coats and warms them without overcooking.
Finishing the noodles with grated parmesan provides a salty, savory note and a slight richness. The result is a light pasta alternative that is tender but not mushy, highlighting the natural flavor of the squash with a subtle buttery and garlicky seasoning.
Serve as a vegetable side or base for other toppings. The noodles reheat well gently and can be stored refrigerated for several days or frozen for longer keeping.
Careful cooking and brief sautéing help maintain the ideal texture and prevent the squash from becoming overly soft.
Ingredients
- 1 spaghetti squash medium (3 pounds)
- 4 tablespoons butter unsalted
- 1 teaspoon kosher salt or ½ teaspoon of any other salt, Diamond Crystal brand
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ cup parmesan grated (not shredded)
Instructions
- Pierce the squash all over with a fork. Place it on a microwave-safe plate. Microwave until fork-tender, 10-15 minutes, turning halfway through cooking.
- Transfer the cooked squash to a cutting board. Be careful - the plate and the squash will be hot. Allow it to rest until cool enough to handle, about 10 minutes.
- Using a sharp chef's knife, carefully cut the squash lengthwise. Use a spoon to remove the seeds and pulp.
- Rake a fork back and forth over the squash halves to remove the flesh in strands. Place the strands in a bowl and set them aside. You should have about 4 cups of strands.
- Heat the butter in a large saucepan or skillet over medium-high heat. When the butter melts and starts to foam, add the spaghetti squash strands, kosher salt, black pepper, and garlic powder. Cook, stirring, until the noodles are well-coated, 1-2 minutes.
- Turn the heat off and stir in the parmesan cheese.
- Divide the noodles between four plates and serve.
Notes
- Monitor cooking closely to avoid overcooking the squash and ending with mushy noodles.
- Brief sautéing with butter and seasonings ensures flavorful but firm strands.
- Store leftovers in an airtight container in the fridge for 3-4 days.
- Reheat gently at 50% microwave power to preserve texture.
- Squash noodles can be frozen for up to three months for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 189 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 189kcal | 9% |
| Carbohydrates | 10g | 3% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Sodium | 495mg | 21% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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