Microwave Spaghetti Squash Small Hubbard Squash Recipes

MICROWAVE SPAGHETTI SQUASH

Steps:

• Carefully cut stem end off the spaghetti squash. Poke a few small slits in the squash in a dotted line where you plan to slice the squash. Carefully cut between the slits until the squash is cut in half. Scoop out seeds and pulp.
• Place squash in a 9x13-inch microwave-safe dish, cut-side down. Pour water into the dish so it is at least 1/2 inch deep.
• Microwave on high power until skin is soft and can be pierced with a fork, 12 to 15 minutes. If dish is too big to rotate, turn off the turntable and rotate dish halfway through.

MICROWAVE SPAGHETTI SQUASH & MEATBALLS RECIPE BY TASTY

Steps:

• Slice the spaghetti squash in half. If you're having difficult, poke some holes with a knife, then microwave for 5 minutes.
• Scoop out the seeds and innards with a spoon, then rub oil, salt, and pepper all over the surface.
• Microwave for about 10-15 minutes until the squash is tender and pulls away from the skin easily.
• Using a fork, shred the squash into noodle-like strands.
• Microwave the meatballs with the pasta sauce, covered, for about 2 minutes or until the meatballs are fully heated through.
• Spoon the meatballs and sauce on top of each spaghetti squash half, garnish with the Parmesan and parsley.
• Enjoy!

SPAGHETTI SQUASH - MICROWAVE METHOD RECIPE - (4.3/5)

Steps:

• Score squash with a knife and microwave it for 5 minutes. It should cut in half much easier after that." Once the squash is cut in half and you've scooped out the seeds, just flip it upside down in a baking dish, fill it with about an inch of water, and microwave until soft. This usually takes another five to 10 minutes, depending on the size of the squash and your microwave.

MICROWAVE SPAGHETTI SQUASH

Steps:

• Pierce squash with a fork. Place on paper towel in microwave; cook on high for 3-1/2 minutes per pound or until squash is soft. Let stand 5-10 minutes. Cut in half; remove seeds and scoop out pulp. Set aside. In a 2-qt. casserole, toss red pepper, onion, garlic and olive oil. Cover and microwave on high for 1-1/4 minutes or until slightly soft. Add tomato, zucchini, mushrooms, vinegar, tarragon, salt and pepper. Cover and microwave on high for 2 minutes or until crisp-tender. Toss with squash and serve immediately.