Using spaghetti squash "noodles" for a healthy, low-carb meal seems like such a great idea, but as many of us know, turning this vegetable into a decent pasta facsimile usually has less-than-satisfying results. The usual method is to cut the squash lengthwise and roast, microwave, or steam it. Often, it comes out overcooked and underwhelming.
Over at BuzzFeed, Christine Byrne came up with a new, better method (via Lifehacker) to create spaghetti squash noodles that have the firmness and satisfaction of properly cooked pasta. It's simple but brilliant.
First, cut the spaghetti squash into rings, not lengthwise. Since the "strands" in a spaghetti squash run crosswise, this shape means you're actually preserving the length of the "noodles."
Next, roast the rings in a 400°F oven for 40 minutes. Remove and cool, peel the skin off the squash, and shred the squash into individual strands. The strands will come out with a firm, more al dente texture, like actual pasta. Your meal will be better and your tummy will thank you.
Lifehacker noted that cutting through a squash can be tough (although having a really good, sharp chef's knife will help). Commenters suggested doing a combination of microwaving/roasting or just roasting the entire spaghetti squash beforehand and then cutting it into rings. You'd have to adjust cooking times accordingly, though, since an intact squash will need more time to cook.
And if you're not on board with the whole vegetables-as-noodles microtrend, never fear: there are several low-carb pasta alternatives that aren't just shaved vegetables.