Spaghetti Squash Noodles
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These spaghetti squash noodles make the perfect savory Thanksgiving side dish. The squash is roasted cut side up in a very hot oven before being shredded into long noodles that are tossed with sautéed scallions then roasted again until golden brown all over and served with lots of fresh dill.
Spaghetti Squash Noodles
‘Tis the season for roasting spaghetti squashes and this is one of my most favorite ways to enjoy it all winter long not just for the holidays. Nutritious tender noodles with crunchy crispy bites throughout and a savory but mild oniony flavor. Think super delicious hash-browns but good for you. No meat, no dairy, no cheese, just wholesome tasty gluten-free goodness. Move to the side mashed potatoes – I said what I said!
Cutting Spaghetti Squash
This winter squash has tough skins so cutting it should be done very carefully just like you would a watermelon. Place the squash on a stable wooden cutting board and give it one cut through the center lengthwise. Use a spoon to scoop out all the seeds and membrane and discard. Alternatively you can cut a slice off of the end to create a flat surface, place the squash on a cutting board and vertically slice through the center.
Roasting the Spaghetti Squash
In order to get those perfectly nice long spaghetti squash noodles with a beautiful al dente texture It’s important to oven roast the squash cut side up versus cut side down. Lightly brushed with olive oil, this should be done at a high temperature of 425″F to prevent steaming as moisture is not your friend here. If the squash ends up steaming instead of roasting it will turn out mushy and soggy, this usually happens when baking the squash cut side down and using lower temperatures. We want individual strands of noodles that are going to get golden with crispy bits just like some really great hash browns. The squash shells can be reserved to use as serving bowls if desired.
About the Scallions
Normally I use them raw but just for this recipe I want to quickly sautee them until wilted to release moisture and concentrate their mild onion flavor. They will continue to intensify in the oven and really compliment the squash flavor contributing their own savory magic to this lovely side dish. Alternatively they could be swapped for leeks if desired but keep in mind those are more labor intensive to prep and have a stronger flavor that might overpower the mildness of the squash.
Recipe Tips + FAQ
- Leftovers – Any leftovers could be enjoyed cold, reheated under the broiler until crispy on top, or used as a fall thin crust pizza topping alongside roasted sweet potato cubes or butternut squash. Divine!
- Uses – The basic noodles can also be used as a gluten-free alternative to replace wheat pasta in the classic garlic and oil pasta, served with a vegan bolognese, marinara sauce + vegan sausage meatballs or added to a vegetable soup. Go wild and turn them into peanut noodles with a lime peanut sauce.
- Make Ahead + Storage – The first roasting of the squash can be done ahead and the noodles refrigerated in a lidded container up to 4 days. When ready to serve you can combine with the sautéed scallions and roast together until golden per recipe instructions below. This step can also be done in the air-fryer if preferred.
Serving Suggestions
I love my squash noodles hot straight out of the oven and topped with lots of fresh dill and maybe some crumbled vegan feta – truly a match made in flavor heaven. This dish would also be nice served with a variety of sauces on the side like our chive pesto, chimichurri, garlic tzatziki, sun dried tomato pesto and even creamed spinach..
Thanksgiving Recipes
- Vegan turkey
- Wild Rice Pilaf
- Mushrooms and Potatoes
- Olive Oil Mashed Potatoes
- Best Vegan Stuffing
- Rosemary Roasted Potatoes
- Vegan Chicken
- Vegan Scalloped Potatoes
- Roasted Carrots
- Butternut Squash Mac and Cheese.
how to make spaghetti squash noodles
Spaghetti Squash Noodles
Ingredients
- 1 medium spaghetti squash (yields aprox 5 cups squash noodles)
- 1 bunch scallions (thinly sliced)
- 1 bunch fresh dill roughly chopped
- S + P to taste
- Olive oil for brushing
Instructions
- Preheat oven to 425”F.
- Place the squash on a stable flat surface and carefully slice it in half lengthwise. Using a spoon scoop out all the seed from the center and discard.1 medium spaghetti squash
- Place the cleaned squash halves on a rimmed roasting dish cut side up. Lightly brush with olive oil and sprinkle with a pinch of salt and pepper. Rub well all over.Olive oil for brushing, S + P to taste
- Roast the squash in the preheated oven for 45 minutes until golden on top. Remove from the oven and allow to cool off. Once cool enough to handle use a fork and carefully shred out the squash noodles following their natural direction. Transfer to a bowl. (Reserve the squash shells if desired to use as serving bowls).
- Meanwhile preheat a skillet over medium heat with a light drizzle of olive oil. Sautee the scallions with a tiny pinch of salt for 3 to 5 minutes until wilted. Transfer to the bowl with the spaghetti squash noodles and give it a gentle toss to combine taking care not to break the noodles.1 bunch scallions
- Line a large rimmed baking sheet with parchment paper and give it a very light spray of olive oil. Spread the noodles and scallion mixture on top in a thin layer. Spray the top lightly with olive oil and sprinkle with a small pinch of sea salt flakes. (I like adding a pinch of red chili flakes for heat too).1 medium spaghetti squash, 1 bunch scallions, S + P to taste
- Roast @425”F for 15 minutes or until the top is golden brown. If desired you can give it a gentle toss and roast an additional 10 minutes or so for extra crispy bits. Transfer to a serving platter and sprinkle with the fresh dill over the top. Serve hot!
Notes
- Leftovers - Any leftovers could be enjoyed cold, reheated under the broiler until crispy on top, or used as a fall pizza topping alongside roasted sweet potato cubes or butternut squash. Divine!
- Uses - The basic noodles can also be used as a gluten-free alternative to replace wheat pasta in the classic garlic and oil pasta, served with a vegan bolognese, marinara sauce + vegan sausage meatballs or added to a vegetable soup. Go wild and turn them into peanut noodles with a lime peanut sauce.
- Make Ahead + Storage - The first roasting of the squash can be done ahead and the noodles refrigerated in a lidded container up to 4 days. When ready to serve you can combine with the sautéed scallions and roast together until golden per recipe instructions below. This step can also be done in the air-fryer if preferred.
- Roasting vs Baking the Spaghetti Squash - In order to get those perfectly nice long noodles with a beautiful al dente texture It's important to oven roast the squash cut side up versus cut side down. Lightly brushed with olive oil, this should be done at a high temperature of 425"F to prevent steaming as moisture is not your friend here. If the squash ends up steaming instead of roasting it will turn out mushy and soggy, this usually happens when baking the squash cut side down and using lower temperatures. We want individual strands of noodles that are going to get golden with crispy bits just like some really great hash browns. The squash shells can be reserved to use as serving bowls if desired.
Nutrition
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Move over hash browns, this spaghetti squash is taking over! Why did I not make more? Absolutely delicious, the only thing is that it shrinks during the roasting process and you’ll want to eat the whole squash by yourself. So my advice is to make at least 2 squashes and double the scallions in that case, otherwise a fabulous recipe will be making all the time.