The Best Way To Cook Spaghetti Squash

Spaghetti squash has taken over zoodles as the best low-carb way to curb a pasta caving. Your prep probably looks something like this: Slice the spaghetti squash lengthwise, scoop out the seeds, and then bake it.

Once it's tender, you can scrape the "noodles" out of the hollow squash with a fork. This is the widely known method to prepare spaghetti squash, but Southern Living contributor Ann Taylor Pittman discovered a new way that's undeniably better. It reveals longer squash "noodles," which means more squash "noodles."

"More low-carb noodles—tell me more!" is exactly what you're thinking (we assume, at least).

The Best Way to Cook Spaghetti Squash

Step 1: Remove the ends

To start, cut off both ends of the squash.

Step 2: Cut into rings

Then cut 1 ½-2 inch rings across the squash, scooping out the seeds from the middle of each ring as you go. The "spaghetti" strands run horizontally in circles around the squash, which is why this method results in longer strands.

Step 3: Transfer to a baking sheet

Next, take a baking sheet lined with foil, and lay the rings down. Be sure to spray them with cooking spray or brush them with oil before baking. Bake the rings at 375°F for 45 minutes, and let them cool slightly before the next step, which is where the magic happens.

Step 4: Reveal the strands

Cut through one end of each ring, and remove the exterior to reveal the longest spaghetti squash strands you've ever seen.

Although scraped-out spaghetti squash is a great alternative for pasta, it doesn't look very convincing (we know that's you, squash). These longer strands actually look like pasta strands, so instead of just tricking your stomach into eating healthier, you're fooling your eyes, too.

Pittman says the longer strands not only give you more food (always a good thing), but they'll hold their texture better than shorter strands.