Microwave Spaghetti Squash
4
Person
13
Minutes
74
Calories
One of the things I love about spaghetti squash is that you can cook in the microwave in under 10 minutes.
One of the biggest keys to getting microwaved spaghetti squash right is the amount of water you add. Adding a little bit of water when microwaving helps to steam it. If you add too much water, your squash will be mushy and your “spaghetti” strands will be short.
If you are using spaghetti squash as a low carb pasta alternative, be sure to run your fork the same way as the strands to make the best ‘noodles’.
Ingredients
-
salt & pepper to taste
-
2 tbsp. butter optional
-
1/4 cup water
-
1 spaghetti squash
Method
-
01Pierce spaghetti squash with a fork about 8 times. Place in the microwave 3-4 minutes (do not cook longer than 5 minutes whole).
-
02Remove the squash from the microwave and slice from top to bottom lengthwise. Using a spoon, remove seeds and pulp and discard.
-
03Place 1/4 cup water in the bottom of a small casserole dish. Add squash cut side down. Cover tightly with plastic wrap.
-
04Microwave 6-10 minutes or until the squash is easily pierced through the skin with a fork. Remove from microwave, carefully remove the plastic wrap (hot steam will escape so use caution).
-
05Gently run a fork from top to bottom creating strands of spaghetti squash. Season with butter, salt, and pepper. A medium to small spaghetti squash takes about 7 minutes in my microwave. This can vary based on squash size and microwave wattage.
