Spaghetti Squash How To Microwave Recipes

HOW TO COOK SPAGHETTI SQUASH IN MICROWAVE

Steps:

• Wash the squash. Rinse the squash under cool, running water. Scrub it gently with a vegetable brush to remove any dirt or grime. Dry the spaghetti squash thoroughly after cleaning it. If the squash is still wet, it may slip around as you attempt to cut it, which could cause you to accidentally cut yourself.
• Cut the squash in half. Saw the squash in half lengthwise, working from top to bottom. To make it easier to keep the squash from rolling around on the cutting board, slice away the top or bottom first. Stand the squash on its now flat end and cut it as it stands. Use a large, heavy kitchen knife. The knife can either be serrated or smooth-bladed, but it needs to be sturdy and sharp either way.
• Dig out the seeds. Use a metal spoon to scrape away the seeds and stringy pulp. Continue scraping until the inside is clean. You could also use a melon-baller or metal ice cream scoop to remove the inner pulp.

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.

SIMPLE SPAGHETTI SQUASH (MICROWAVE)

Steps:

• Cut squash in half lengthwise; remove seeds and hair-like fibers.
• Divide butter between the halves and season very generously.
• Wrap loosely in plastic wrap that has been pierced and place in microwave.
• Microwave for 25 minutes.
• Remove from oven, scoop out squash and place in bowl.
• Add more butter, if you like, and serve.

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.

MICROWAVE - SPAGHETTI SQUASH, SMALL HUBBARD SQUASH

Steps:

• Wash the squash.
• Poke holes in the top and sides with a tined fork. About 6 times.
• Set microwave on 70% power. Cook 15 minutes.
• Moisture and steam will seep from the vent holes.
• The skin should start to be soft and pliable.
• Note of Caution: I was just notified that a squash exploded when it was cooked on high power. Since this recipe was written and I have no way of knowing the wattage of each microwave, DO NOT COOK ON HIGH POWER. continue to cook at 5 minute intervals at 70% power. The skin should be very soft and pliable.
• The whole squash should be soft and pliable.
• If not, cook a few minutes more.
• Take out of microwave, let set for a few minutes. THIS STEP IS VERY IMPORTANT.
• On cutting board, cut in half. Clean out the seeds.Clean out all of the flesh. Add the salt and butter. All of the flesh is considered to be spaghetti strands in Spaghetti squash.
• Ready for both types of squash to be baked, mashed or served. Ready to add more butter, sauces, sour cream, pasta sauces or garlic and onion, or brown sugar for hubbard squash. The kids love to scrape the squash and pop a few strands in their mouths in the process.