Are you adding more plant foods to your diet, while moving away from grains? Or maybe you just like to find the Fun in Food. Spaghetti squash does all of this: it’s high-fiber, low carb strands make an ideal substitute for that droopy pasta noodle.

Spaghetti squash is a great alternative to pasta, but the key to long, spaghetti-like strands is how you cut it. Watch this tutorial video to figure out how to cut a spaghetti squash, so you can get perfectly long strands for any dish.

Spaghetti Squash Noodles


1 spaghetti squash

A knife

A cutting board

Baking sheet (lined with parchment paper)


Preheat oven to 400℉.

Cut and discard stem from the squash.

Slice the squash into 1-inch pieces crosswise.

Scoop out and discard the seeds so you are left with “hollow” rounds of squash.

Lay the squash flat on a baking sheet lined with parchment paper.

Bake for 40 minutes.

When done, remove and let cool a few minutes. Take a fork and use it to separate the strands within each ring of squash into a bowl.

Use the spaghetti squash in your favorite recipe, or try my Spaghetti Squash Pad Thai.

But if spaghetti squash isn’t your thing, then try sweet potato noodles as another option.