And you never saw it coming.
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. This is the widely known method to prepare spaghetti squash, but our friends at Cooking Light discovered a new way that’s undeniably better. How? 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).
Here’s how it’s done:
Cooking Light’s Executive Editor Ann Taylor Pittman revealed the new way to cook and cut spaghetti squash in a video on Facebook.
To start, cut off both ends of the squash. Then begin to cut 1 ½-2 inch rings down 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. 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 degrees for 45 minutes, and let them cool slightly before the next step, which is where the magic happens. 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.
WATCH: How To Cook Spaghetti Squash
There are countless useful cooking hacks out there, but this one was especially eye opening for us. If you decide to hop on the spaghetti squash bandwagon, this is the absolute best way to cut and cook it.