Microwave Spaghetti Squash

by V. DeLeeuw; Recipe may contain ads or affiliate links.

microwave spaghetti squash

It’s easy enough to cook spaghetti squash in the oven; it’s ridiculously easy to cook it in the microwave! So easy in fact, and the results are quite comparable, that more often than not, when cooking spaghetti squash, I choose the microwave.

Microwave Spaghetti Squash
 
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Recipe type: Sides, Vegan, Gluten Free, Low Carb, Primal/Paleo
Yield: 2 servings
Ingredients
  • 1 small spaghetti squash (2 lb.)
Instructions
  1. Pierce the spaghetti squash in a few spots with a sharp knife.
  2. Microwave 5 minutes; turn to the other side and microwave 5 more minutes, until soft to the touch. Let stand for 5 minutes to finish cooking.
  3. Using a sharp knife, cut the spaghetti squash in half lengthwise. Allow to cool 2-3 minutes, just until easier to handle. Scoop out the pulp and seeds from the center, then rake a fork back and forth to remove strands of the flesh onto a serving bowl. Toss with butter, salt and pepper or with your favorite pasta sauce and serve.
Notes
1. If your spaghetti squash is bigger than 2 lb., you'll probably need to microwave it a bit longer. Your goal is soft spaghetti squash that can be easily pierced with a fork.

2. If you decide that your spaghetti squash is ready, but upon slicing it you realize it's still hard, simply scoop out the pulp and seeds; place each half in a large, microwave-safe bowl; add a little water, cover, and microwave until fork-tender, probably 2-3 more minutes.

3. Microwave spaghetti squash strands do tend to be a bit mushier than baked spaghetti squash strands. It's up to you if the slight mushiness is worth the easier preparation.
Nutrition Per Serving
Serving size: 1 cup (no sauce); Calories: 40; Fat: 0g; Carbohydrates: 9.6g; Sodium: 27mg; Fiber: 2.1g; Protein: 1g

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