Microwave spaghetti squash is a quick and easy way to prepare this delicious low-carb side dish. Just a few minutes to prep and about 10-12 minutes in the microwave and you’ll have tender, fluffy spaghetti squash strands to enjoy.
I love using my microwave as a way to save time in the kitchen and keep things simple.
For instance, 10-minute microwave baked potatoes are on our almost weekly menu for an easy side dish that’s completely fuss-free. (Plus, they end up so tender and fluffy and perfect every time, why would I bother turning on the oven and spending an hour or more on them??)
Today I’m sharing microwave spaghetti squash, which is a really easy way to cook spaghetti squash fast to have a low-carb delicious veggie option ready for dinner.
It’s especially great if you, or someone in your family, wants a low-carb option when everyone else is having pasta.
I can’t tell you how many times I would buy a squash for me and forget to start it until I was getting the pasta ready. ♀️
BUT, with this microwave option, I can have it ready at the same time! I just need to cut it, scrape out the seeds and pop it in the microwave to cook while the pasta is on the stove.
A small spaghetti squash is ready in about 10 minutes and a medium one only takes a few minutes more.
So quick and easy!
(You might also want to check out this Instant Pot spaghetti squash for a different way to make this. Or the traditional baked spaghetti squash.)
And it comes out so tender and fluffy with delicious, beautiful long strands every time. Yum!
Now, I’ve got some notes, tips and substitutions coming up below on how to make spaghetti squash in the microwave. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on microwave spaghetti squash:
- You’ll want to choose a small to medium size spaghetti squash so you can put it in a dish that will fit in your microwave.
- I am able to get a 9x13 glass casserole dish in my microwave so I use that but a smaller dish would work too. Just find one that’ll fit your cut squash halves and also fit in your microwave.
- Be sure to add at least ½ inch of water to your casserole dish before microwaving the squash.
- Also, your dish and the squash will be screaming hot as soon as the cook time is up. Please use oven mitts and handle both the dish and the squash carefully when you remove it from the microwave.
- Flipping the squash so the cut side is up after cooking and letting it cool for a few minutes will help you handle it so you can pull the stands with a fork.
Then it’s ready to use!
Do you hate struggling to cut a raw squash? I feel you. It’s no fun.
Tips on cutting spaghetti squash:
- Use a very large, very sharp knife.
- Place the tip of the knife firmly in the middle of the squash then slide it to the end closest to you, using your weight to push down and cut through the squash.
- Repeat on the other side.
- When both sides have been cut almost through and are lined up with each other, you can usually use your hands to split the rest of the squash open, starting from the opposite end and pulling toward the stem.
- Also, you can always pop the whole squash in the microwave for 2 minutes to help it soften so it’s easier to cut. It doesn’t start to cook the squash, it just softens the tough skin a bit.
But if you are wondering, yes, you can put the whole squash in the microwave and cook it that way. It’s not my preferred method, but I wanted to include how to do it if you want to try it that way.
How to cook a whole spaghetti squash in the microwave:
- You can cook a whole spaghetti squash in the microwave, without having to battle it to cut it in half.
- You’ll want to pierce the squash with a fork a few times on all sides so that the steam can escape.
- Then microwave on high for 12-16 minutes, depending on the size of the squash. Flip it over and add a minute or two if needed until it’s tender.
However, you will find that it’s a lot harder to remove all the seeds and pulp from the squash after it’s cooked whole in the microwave. Do-able but you’ll be spending a few extra minutes dealing with that.
(As I said, I don’t like it cooking it this way myself. I’d prefer to spend that time up front, cutting the squash first and easily removing the seeds and membranes before I cook it so I can get it well cleaned. But it’s totally up to you!)
Now, let’s get this baby ready to eat!
Easy seasoning ideas for spaghetti squash:
- Season simply with some olive oil, salt and pepper and a sprinkle of grated Parmesan cheese. Add some fresh chopped parsley if you've got it.
- Make a quick sauce on the stove with some olive oil, garlic, capers, salt, pepper and white wine. Add toasted pine nuts for some crunch.
- Mix in some pesto with the warmed spaghetti squash strands for a quick flavor boost.
- Top with chopped olives, halved cherry tomatoes, crumbled feta cheese and fresh basil. Drizzle with olive oil and balsamic vinegar.
- Or use this squash as a base for a lemony garlic sauce, a creamy white sauce or a chunky tomato sauce (or just some warmed up marinara sauce).
So many options! Use your favorites.
Looking for more of a meal to use this with? I've got you covered.
Ways to use cooked spaghetti squash:
* Use in place of spaghetti noodles for a spaghetti dinner night or spaghetti and meatballs dinner.
* Make a low-carb substitute for linguine in dishes like chicken Alfredo or with a vodka sauce.
* Use as the base with a creamy chicken recipe to help soak up some of the sauce.
* Build spaghetti squash boats for dishes like lasagna or Italian chicken or even tacos or a saucy Indian butter chicken.
* Or use with one of these spaghetti squash recipes:
- Turkey taco spaghetti squash boats
- Sausage and kale stuffed spaghetti squash
- Southwest vegetarian stuffed spaghetti squash
- Spaghetti squash with pesto chicken
- Summer spaghetti
As I mentioned, I'm often the only one eating the spaghetti squash so I frequently use one-half and not the other. Which means I've got leftovers all ready to use another night.
How to store leftover spaghetti squash:
If you make this for one person and have an extra squash half, it’s easy to store it.
Scrape the noodles from the squash and place in a bowl or container with a lid and keep, covered, in the refrigerator for up to 5 days.
You can also go ahead and stuff the squash or make your squash boat and then keep the whole thing, covered with aluminum foil, in the fridge for 3-4 days. Place it on baking sheet in the oven at 350, still wrapped in foil, for 20 minutes to start to warm through. Unwrap from the foil and bake until it’s completely warmed through, another 5-15 minutes depending on the size.
(However, it's much faster if you remove the squash noodles and the filling from the squash, put it on a plate and heat it all up in the microwave. Do what works best for you.)
I hope you try cooking your spaghetti squash in the microwave next time you’re short on time but want a healthy side dish or a low-carb substitute for pasta.
I think you’ll love how quick and easy it is to make this way.
Enjoy!
XO,
Kathryn
P.S. Stay tuned because I have another yummy way to use spaghetti squash coming up soon.
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Microwave spaghetti squash
Ingredients
- 1 small spaghetti squash
Instructions
- Cut the spaghetti squash in half vertically using a very sharp knife. (You can microwave the squash whole for 2 minutes to help it soften so it’s easier to cut.) Use a spoon to remove the seeds and pulp from each half.
- Place the squash halves, cut side down, in a microwave-safe dish with about a half-inch of water in the bottom of the dish. A casserole size dish or Pyrex dish is a good choice, just make sure it can fit in your microwave.
- Microwave on high for 10-15 minutes, until the squash is fork tender.
- Remove from the microwave carefully (use oven mitts - the dish will be hot!) and carefully turn the squash halves over to let cool slightly.
- Once cool enough to handle, use a fork to gently pull the strands from the sides of the squash. Season to taste and serve hot.
Notes
- You can cook the whole squash in the microwave, without having to battle it to cut it in half.
- You’ll want to pierce the squash with a fork a few times on all sides so that the steam can escape.
- Then microwave on high for 12-16 minutes, depending on the size of the squash. Flip it over and add a minute or two if needed if it’s not tender.
- However, you will find that it’s a lot harder to remove all the seeds and pulp from the squash after it’s cooked whole in the microwave. Do-able but you’ll be spending a few extra minutes dealing with that.
- Use a very large, very sharp knife.
- Place the tip of the knife firmly in the middle of the squash then slide it to the end closest to you, using your weight to push down and cut through the squash.
- Repeat on the other side.
- When both sides have been cut almost through and are lined up with each other, you can usually use your hands to split the rest of the squash open by the stem.
- Also, you can always pop the whole squash in the microwave for 2 minutes to help it soften so it’s easier to cut. It doesn’t start to cook the squash, just softens the tough skin a bit.
Video
Nutrition
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