EVERY time I post a photo of spaghetti squash noodles, I get a ton of messages about how I get them to be so PERFECT. Why...thank you! They are indeed perfect. In fact, I haven't made a "bad" batch of squoodles in years! So, because I'm such a nice person, I decided I should share with you all exactly how I make my squoodles. This method may have a few more steps than folks are used to but it's worth it for perfectly al dente squoodles without a pile of mush and a puddle sitting at the bottom of your bowl (you know who you are...)
P.S. A quicker alternative to this would be to microwave the squash. Check out my Instagram video on how to do that here.
Preheat your oven to 450F. Take your spaghetti squash and poke it multiple times all over with a fork. Then, place it on a baking sheet.
Bake your squash for 20-60 minutes (depending on size) or until a fork can be pierced through the skin into the flesh with just a bit of force. You do not want it to slip in easily, the squash should still be a little firm!
Wearing gloves or using a hand towel, transfer your squash to a paper towel lined surface. Cut it in half widthwise, and use a large metal spoon or fork to scoop out the inside seeds and soft inner flesh.
Using that same fork or spoon, scoop out the entire contents of each half by running your utensil along the underside of the skin from the top edge, down to the bottom. Then, use your hands to break apart the intact squoodles and spread them out over the paper towels. This will prevent them from cooking any further and will allow the moisture to steam off. Excess heat and moisture are the main culprits for overcooked squash!
Enjoy! I love to toss them in olive oil and fresh chopped basil or add your favorite pasta sauce like pesto or tomato. If you are not planning on using your squoodles right way, allow them to cool COMPLETELY before transferring them to a container for the fridge.