Description
This microwave spaghetti squash is a foolproof, easy way to cook squash perfectly in a fraction of the time.
Ingredients
Scale
- 1 spaghetti squash – about 3–4 lbs
- 1/4 cup water
- Salt and pepper
- Butter – optional
Instructions
- Pierce the squash all over using a fork, place the whole squash into the microwave, and cook it for 3-4 minutes. Carefully remove it and use a sharp knife to cut the squash in half lengthwise from top to bottom. Then use a spoon to scoop out the seeds and stringy pulp from the center and discard the pulp and seeds.
- Pour the 1/4 cup of water into the bottom of a casserole dish and place the two halves of squash cut-side down in the dish. Cover the dish tightly with plastic wrap.
- Microwave the squash for 6-10 minutes, until a knife or fork can easily pierce the skin. Check it at about 6-7 minutes and continue cooking as needed.
- Once the squash is done cooking, carefully remove it from the microwave, remove the plastic wrap (hot steam will escape), let it cool for a few minutes then use a fork to pull the long strands of squash away from the skin by scraping it from front to back.
- Season with butter, salt, and pepper, and enjoy!
Notes
- Select a medium squash that is firm and bright yellow in color for the best results.
- Cook the squash a little before cutting it to make it easier. Do not cook it longer than 4-5 minutes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 5 days, reheat portions in the microwave until warmed through.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Healthy side dishes
- Method: Microwave
- Cuisine: American
