Microwave spaghetti squash

Microwave spaghetti squash halves after cooking and being pulled into strands

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4.50 from 2 votes

Microwave spaghetti squash is a quick and easy way to prepare this delicious low-carb, gluten-free and vegan side dish.

Prep Time5

Cook Time10

Total Time15

Yield: 2 -3 servings

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’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.

Also, your dish and the squash will be screaming hot as soon as the time is up. Please use oven mitts and handle both the dish and the squash carefully when you remove it from the microwave.

How to cook a whole spaghetti squash in the microwave:

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.

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 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.

Storing leftovers:

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.

Video

Nutrition

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