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Spicy Spaghetti Squash Noodles — Roasted Strands with Quick Tomato-Chile Sauce Pinterest recipe pin

Spicy Spaghetti Squash Noodles with Quick Tomato-Chile Sauce

Roasted spaghetti squash strands tossed with a reduced spicy tomato-chile sauce for forkable, well-textured spicy spaghetti squash noodles—an efficient weeknight main or side.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium spaghetti squash about 2 to 3 pounds, halved lengthwise and seeds removed
  • 3 tablespoons olive oil divided
  • 1 teaspoon kosher salt plus more to taste
  • 1 small yellow onion finely diced (about 1 cup)
  • 3 cloves garlic minced
  • 1 to 2 tablespoons chile paste such as sambal oelek or 1 teaspoon crushed red pepper flakes
  • 1 14-ounce can crushed tomatoes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon apple cider vinegar or juice of 1/2 lemon
  • 2 tablespoons chopped fresh parsley or basil
  • 1/4 cup grated Parmesan optional
Optional
  • 1/2 pound cooked ground turkey optional to add protein

Equipment

  • 1 Half-sheet rimmed baking sheet
  • 1 12-inch skillet (nonstick or stainless)
  • 1 Sharp chef's knife
  • 1 Fine-mesh sieve or clean kitchen towel

Method
 

Roast the squash
  1. Preheat the oven to 425°F. Brush cut sides of the spaghetti squash with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon salt; place cut-side down on a rimmed baking sheet and roast 35–40 minutes until a fork easily releases long strands.
  2. Let the squash cool 5 minutes, then use a fork to scrape strands into a mixing bowl; if the strands feel wet, spread them on a clean towel and blot or place in a fine-mesh sieve to drain briefly.
Make the sauce
  1. While the squash roasts, heat 2 tablespoons olive oil in a 12-inch skillet over medium heat. Sauté diced onion 5–6 minutes until translucent, add minced garlic and cook 30 seconds, then stir in chile paste or red pepper and cook 20–30 seconds.
  2. Add crushed tomatoes, oregano, smoked paprika, and 1/2 teaspoon salt. Bring to a simmer and cook 8–10 minutes until slightly reduced and bright. Stir in apple cider vinegar or lemon juice and adjust seasoning.
Finish and combine
  1. Wipe the skillet clean, return to medium-high, and add 1 teaspoon olive oil. Toss the drained spaghetti squash strands 2–3 minutes to evaporate surface moisture and warm through.
  2. Pour the reduced sauce over the strands and fold gently for 1–2 minutes so the sauce clings. Stir in chopped herbs and optional Parmesan off the heat. Serve immediately with extra chile paste on the side.

Notes

Roast until a fork easily releases long strands but before the flesh collapses to avoid mushy texture. If short on time, microwave the whole squash 8–10 minutes and then pan-dry the strands, though texture will be slightly softer. Store sauce and squash separately for up to 3 days to preserve texture.