When it comes to choosing spaghetti squash, the bigger the squash and yellower the color, the better it will taste. Fresh spaghetti squash has a slightly nutty flavor and as a no-fat, low-calorie source of beta carotene, potassium and folate, it is one of nature’s healthier vegetables. Cooking spaghetti squash by steaming it in your microwave oven helps preserve these essential nutrients and is a quick way to go from raw to your dinner table with minimal fuss.
Microwave in Halves
Set the whole spaghetti squash in your microwave oven and cook it on HIGH power for 3 minutes to make it easier to cut it in half. Use a chef’s knife to cut the spaghetti squash in half, lengthwise, as soon as you remove it from your microwave.
Spoon out and discard the seeds from the center of each spaghetti squash half.
Set the cut squash halves on a microwave safe baking dish with the cut side down and add 1/4 cup of water to the dish.
Cover the baking dish with plastic wrap and microwave on HIGH power for about 6 minutes per pound.
Scrape the cooked spaghetti squash with a fork to loosen and remove the meat from the shell and transfer to a serving dish.
Microwave as a Whole
Pierce the shell of the spaghetti with a chef’s knife about five times across the length of the shell to prevent it from bursting during cooking.
Set two sections of paper toweling in your microwave oven and center the spaghetti squash, with the cut side up on the towels.
Microwave for 10 to 12 minutes if your microwave oven has a rotating turntable. If not, microwave the squash for 3 to 4 minutes, then rotate it and continue cooking. Repeat this until the squash cooks for 10 to 12 minutes or until the shell of the squash softens and becomes squishy.
Remove the squash from your microwave oven and let it cool for about 5 minutes. Then, cut the spaghetti squash into lengthwise halves, scoop out the seeds and scrape the meat from the shell.