These roasted spaghetti squash noodles make the perfect savory Thanksgiving side dish. The squash is roasted cut side up in a hot oven before being shredded into long noodles that are tossed with sautéed scallions before being roasted again until golden brown all over and served with lots of fresh dill.
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.