Paleo Spaghetti Squash Noodles

Paleo Spaghetti Squash Noodles are a versatile base for lots of veggie-inspired recipes! Top with tomatoes, fresh herbs, a light sauce, and/or a pinch or two of sea salt for a simple, delicious flavor! And don’t forget the olive oil! It warms up the flavors, giving this veggie dish a comfort food essence! {Paleo}

Paleo Spaghetti Squash Noodles, or as I affectionately call them, spoodles, are not be confused with zucchini noodles, which we call zoodles, or yellow squash noodles, which we call squoodles.

Thank you for understanding. Spoodles, zoodles, or squoodles, we are clearly very serious about our food over here.

Spoodles boast a starchy, carby flavor that I’ve topped here with smashed sautéed tomatoes, garlic, fresh basil, sea salt, and olive oil. Delicious barely begins to describe this situation. And if you HAVE prepared spaghetti squash noodles before (and loved them), then you know you’re in for a yummo treat. If you’re new to spoodles, then this is a good place to get started because I have all kinds of details for you to help you on your culinary journey!

Are you ready to get your spoodles on? Let’s do this!

Does spaghetti squash taste just like regular spaghetti?

If you ask our second born, she will tell you NO, IT DOES NOT! 🤣 She has pretty big feelings about this reality. And we agree with her. Spaghetti squash doesn’t taste just like regular spaghetti. However, I DO like it, and I can see where and how it gets its name. These spoodles DO harken back to traditional spaghetti flavors, even if they aren’t exact swaps for one another. Even better? I find these noodles do go well with traditional spaghetti accompaniments including:

• Tomatoes
• Garlic
• Basil (and other fresh herbs)
• Tomato sauce
• Nuts and seeds
• Sea salt, coarse black pepper, and olive oil

If you have other ingredients you like to add to your traditional spaghetti, there’s a good chance those same ingredients will work here, too. It’s worth noting, however, that spaghetti squash doesn’t have the same consistency as regular pasta. Your spoodles will be potentially thinner, prone to breaking into smaller pieces, and likely to mush. So drizzle toppings carefully if you want your spoodles to stay intact. 

Paleo Spaghetti Squash Noodles ingredients

• One whole spaghetti squash of desired size
• Olive oil (and lots of it)
• Sea salt (a pinch of two, here and there)
• Toppings of your choosing (see above)

You’ll also need a baking dish large enough to house the two halves of your spaghetti squash. A 9×13 baking dish should do the trick.

Steps to prepare a spaghetti squash for baking

I like having two hands and 10 fingers. I really do. And I don’t want to lose them to a spaghetti squash (even though I am a big fan of spoodles). I want you to keep your hands and fingers, too. A little research led me to a simple hack from Epicurious that saved my life, or at least my fingers. In their article, How to Cook Spaghetti Squash in the Microwave and/or Oven, I learned a neat little trick. Poke holes in a whole spaghetti squash and nuke it for about five minutes. So rather than try to slice a spaghetti squash without a care in the world, soften it in the microwave first to make handling it easier. 

I still highly suggest managing the squash carefully afterward because it will be hot and still quite firm. You’ll want to pay close attention to what you’re doing when you carve into it. But after being in the microwave, parts of it should start to give way, allowing you to carve it in half more easily. 

Once you’ve carved it, then drizzle olive oil on the insides of your two spaghetti squash halves, drizzle olive oil over the bottom of a 9×13 baking dish, place the spaghetti squash halves facedown in the dish, and get ready to bake.

How long and what temp do you cook spaghetti squash?

A good place to start is 25-35 minutes at 350 degrees, however that’s an average guestimate. Times will vary depending on the size of the spaghetti squash halves and how soft or al dente you want your spoodles to be. Although 25-35 minutes is a good starting point, I have had to bake some larger squashes for as many as 40-45 minutes.

And spaghetti squash sizes vary wildly, with some producing 4-6 servings on average and other, smaller versions producing 2-3 servings at a time. 

How to make spaghetti squash noodles

Admittedly, when I first jumped on the spaghetti squash bandwagon, I was totally pumped! I couldn’t wait to make my own spoodles. But I could NOT understand how to actually create the spoodle part. 

Again, thank you for understanding.

It turns out there’s no real magic you need to learn. Nor do you need a degree in mechanical engineering. Although if you DO have a mechanical engineering degree, COLOR ME IMPRESSED.

Once the spaghetti squash has cooked through, remove the halves from the oven and turn them over so the insides are facing you. Then carefully scoop out the seeds with a rounded spoon and discard the seeds and pulp. As you scoop away, you’ll start to see little noodles form as the rest of the squash pulls away from the outer skin.

Once you’ve removed all the seeds and pulp, then grab a fork and start combing through the center of the spaghetti squash, and voila!, you’ll see your own spoodles spring to life! From there, get busy adding all kinds of additional flavors, serve, and enjoy!

More delicious vegetable-based recipes!

If you are firmly planted on the spoodle/squoodle/zoodle bandwagon, then check out these delicious veggie meals!

• Dairy-Free Creamy Avocado Pesto Zoodle Bowl
• Cilantro Lime Shrimp Zoodle Bowl
• Shrimp Scampi with Fresh Cilantro and Veggie Noodles

Spiriteds, I hope you enjoy your spoodles, and I’m glad you’re here! ❤️

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