Microwave Spaghetti Squash Small Hubbard Squash Recipes

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!

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.

Steps:

• To cook squash in the microwave, cut squash in 1/2, scoop out the seeds as if you were cleaning cantaloupe only it will be a little harder. Lay cut side down on a piece of microwave safe plastic wrap placed directly on microwave bottom or plate. Cook on high in 5 minute intervals until completely softened and cooked through, about 5 to 7 minutes for 1/2 an acorn squash. Cook times will vary depending upon the size and variety of your 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.