Start by scraping out the seeds and any loose strings. Then place the squash cut-side down on a baking sheet. Roast it in a high-heat oven for 30-45 minutes; like actual pasta, you can vary the cook time to create noodles that are either firmer or more tender. Run a fork around the inside to scrape the flesh into noodles. And be sure to keep the outer rinds. The cooked shells double as bowls, which are festive and keep the cleanup easy.
Spaghetti squash noodles taste slightly sweet and naturally buttery. Their texture is ethereal, making spaghetti squash an ideal partner for lighter sauces. You can toss your squash noodles with a can of diced tomatoes, plus garlic, basil and crushed red pepper for a low-calorie weeknight Pasta Pomodoro. No olive oil is necessary — unlike traditional pasta noodles, squash noodles are naturally juicy. While the delicate noodles don’t stand up to heavy handfuls of mozzarella, a la lasagna, cheese lovers will enjoy this Cacio e Pepe. Literally translated as “cheese and pepper,” Cacio e Pepe is ready as quickly as it takes you to sprinkle cheese and twist the pepper mill.