CrossFit Nutrition: How to Cook Spaghetti Squash to Make the Best Noodles

Did you know that starchy vegetables and tubers are great sources of carbohydrates and should be consumed instead of grains and legumes. Examples include: cassava (a.k.a. manioc, yucca root), carrots, celeriac, parsnips, potatoes (peeled), rutabagas, squash (all varieties), swedes, sweet potatoes, tapioca, taro root, turnips, yams.

In this post, we’ll focus on highlighting the spaghetti squash and curbing your craving for pasta as part of our crossfit nutrition series. Try this healthy alternative – it’s easy to cook and offers great nutritional benefits for everyone in the family.

Steps on How to Prepare Spaghetti Squash for the Best “Noodles”

The trick to getting the best “noodles” from your spaghetti squash begins with how you cut this vegetable. Instead of cutting lengthwise – as many recipes call for, cut widthwise.


Create a series of 1″ thick rings, scraping away any seeds sticking to the insides.

Place these on a baking sheet that’s lined with parchment paper.

Roast the cut rings of spaghetti squash in a 375 degree oven for about 40 minutes.

After cooking, let cool for around 15 minutes. Then separate the strands into long “noodles” by peeling the skin away.

Enjoy by topping with your favorite paleo-friendly pasta sauce and more! Hungry for some great recipes? Check out our Pinterest board here for some excellent dishes to try. We hope you’ll enjoy trying this excellent vegetable!


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