Spaghetti Squash How To Microwave Recipes
MICROWAVE SPAGHETTI SQUASH
Microwaving spaghetti squash is much easier and quicker than waiting for it to roast in the oven. Once done, it is ready to be topped with your favorite ingredients, or kept simple with just a pat of butter and some salt. For longer strands, cut the squash crosswise instead of lengthwise.
Provided by France C
Time 20m
Yield 4
Number Of Ingredients 2
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.
Nutrition Facts : Calories 105.6 calories, Carbohydrate 23.5 g, Fat 1.9 g, Protein 2.2 g, SaturatedFat 0.4 g, Sodium 59.7 mg
HOW TO COOK SPAGHETTI SQUASH TWO DIFFERENT WAYS - IN THE MICROWAVE OR IN THE OVEN
It's so easy to cook spaghetti squash. Here's exactly how to do it, two different ways: in the oven or in the microwave!
Provided by Kare for Kitchen Treaty
Number Of Ingredients 3
Steps:
- With a very sharp knife, lop off the top or bottom of the squash so that it will stand flat and secure on your cutting board. Slice the squash in half lengthwise.
- Use a spoon to scrape out the seeds.
Nutrition Facts : Calories 93 kcal, Sugar 7 g, Sodium 41 mg, Fat 3 g, SaturatedFat 1 g, Carbohydrate 17 g, Fiber 4 g, Protein 2 g, ServingSize 1 serving
MICROWAVE SPAGHETTI SQUASH
One of the pleasant surprises about squash is that it's so low in calories. That means I can "splurge" a little with the other ingredients. Spaghetti squash is fun to work with and so "tender tasty"!
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6-8 servings.
Number Of Ingredients 12
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.
Nutrition Facts :
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