How to: Perfect Spaghetti Squash Noodles (Squoodles)

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

Step 1

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.

Step 2

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! 

Step 3

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.

Step 4

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! 

Step 5

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. 

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Cast Iron Cornbread

Prep Time: 10 minutes        Cook Time: 20 minutes        Yield: 12" round


Folks, this stuff is the bee's knees! And I've included a a dairy-free version...doesn't get much better than that! 

Side note: I recently discovered that "bee's knees" may have derived from "business"...meaning this stuff is the BIZ-NASS!!!! 


Dry Ingredients

  • 2 cups cornmeal, medium ground
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp sea salt

Wet Ingredients

  • 1 egg, beaten
  • 1.5 cups (12 oz) sour cream
  • small can of corn, drained (you can use more or less it's up to you!)
  • 4 tbs butter, melted + a little more for greasing 
  • 8 tbs (4 oz) raw honey + a little more for drizzling 


  • 12" cast iron skillet, or 8" square/round
  • 2 mixing bowls
  • whisk
  • silicone spatula
  • toothpick

If you have issues with dairy, I recommend plain non-dairy yogurt (like So Delicious Cultured Almond Milk Yogurt) instead of sour cream and ghee instead of butter.



  1. Preheat your oven to 400F.
  2. Grease your skillet or baking pan and set aside.
  3. Combine all of your dry ingredients in a large mixing bowl and whisk until well combined.
  4. Do the same for the wet ingredients in a separate, smaller bowl. 
  5. Pour the wet stuff over the dry and mix well.
  6. Using your spatula, transfer the batter into your greased skillet or pan and shake the skillet to smooth the surface out until it's all uniform in the dish. 
  7. Drizzle some honey over the top. Hell yes. 
  8. Place on the middle rack of you oven and bake for 20-25 minutes or until a toothpick comes out clean from the center.
  9. Enjoy! This is the perfect time of year for homemade cornbread on the side of a big bowl of chili! 
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