How to cook Spaghetti Squash in the Microwave

Update:  I've had far too many spam comments these last few weeks.  Just so you know, you will have to have a Google account to be able to comment at my posts...no more anonymous comments for now. I LOVE your comments so much, but wanted you to be aware of this necessary change.

THANKYOUVERYMUCH! 

I have fallen in love with spaghetti squash...and for years, I thought I just didn't like it!  It has become a favorite vegetable for sure! 

I think I just didn't have the right recipes to use it, nor did I realize how delicious it is with just butter, salt & pepper!

It's an awesome LOW CARB substitute for noodles! 

And cooking it in the microwave is just the ticket for me! 

While I had pumpkin bread in the oven today, I cooked my squash in the microwave! 

It's really very simple.  A small or medium squash is perfect for cooking in the microwave.  I would suggest baking a large one in the oven, but of course, it's your call. 

*Start by cutting your squash in half, lengthwise.  (TIP - if it's too difficult to cut through, poke it a few times with a knife and cook in the microwave for about 3 minutes to soften the skin - please don't try to cook the squash whole - it will explode!) 

*Scrape all the seeds and strings out (like you would a pumpkin);discard

(or roast the seeds like you would pumpkin seeds!) 

*Place in baking dish with about 1/4 c. water. (I like to use a pie plate, but maybe you have another dish that would work well?) 

*Steam a medium sized squash for about 7 minutes on high; check for tenderness, but be careful not to overcook. 

When cooled a few minutes, just run the fork over the squash and it will

break down into 'strands'. 

     DIRECTIONS: 

• 1 spaghetti squash
• 1/4 c. water
• ¼ cup water1/4 cup water
• 2 tablespoons butter optional
  2 Tbs. butter 
• salt & pepper to taste
  salt & pepper to taste

If you can't cut your squash in half without a lot of effort, poke 6 or 7 holes in it with a fork, or knife. Place in the microwave on a m/w safe plate/dish to soften skin. 

Remove from oven - slice lengthwise. Using a spoon, remove seeds and strings; discard.

Place water in bottom of small casserole or pie plate.  Place squash cut side down in pan. May cover with plastic wrap, but I usually don't. 

Microwave 7 - 9 minutes or until squash can easily be pierced with a fork. 

Remove from oven (carefully!), removing plastic wrap carefully.  Allow to cool a few minutes before moving to a cutting board or plate.  

Run a fork lengthwise on the squash and you'll have 'spaghetti' strands!

I love how easily the squash comes off the skin. 

If you'd like, top with butter, salt & pepper and serve. 

It may also be topped with spaghetti sauce! YUMMM!

Give it a try soon. 

It does not taste like spaghetti, this is just a healthy alternative to pasta. 

You may also like...

BAKED ACORN SQUASH WITH CINNAMON APPLES

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Simple Roasted Butternut Squash

Butternut squash is my favorite of the squash family! 

I love it in Butternut Squash Bake..a side dish I once won $100 for from American Profile 'magazine'..a family favorite we enjoy at most of our gatherings...

It's wonderful in Winter Squash Squares..a pumpkin tasting dessert that gets veggies into your family without them knowing!

And I love it simply roasted, as in this recipe. Roasting brings out the sweetness of veggies and this is a special treat. 

You can use this simple method to roast any squash (or pumpkin) . 

Let's get started...

Preheat oven to 400*. Lay a piece of parchment paper on a rimmed cookie

sheet for easy cleanup.  (It does not have to cover the whole pan, just

where the squash will be lying. 

Cut off a small piece from each end of the squash.  Stand it up

on the flat end and cut in half...as close as you can get it.

Butternuts do tend to have a tough skin. 

(You can always poke it with a sharp knife a few times, put on a microwaveable plate and zap in the microwave for about 8-10 minutes to soften the skin). 

I use a large serving spoon or even an ice cream scoop, to clean out the 

'insides' and remove the seeds and strings. 

Coat the squash with olive oil, then sprinkle with salt & pepper. 

Turn the squash over and do the same thing to the skin side. 

(You can roast either side up, this is just my preference). 

You'll know when you have perfectly roasted squash as it will smell wonderful, start to brown and either a fork or knife easily go into the flesh at the thickest part. 

I usually peel the skin off the 'meat' with my fingers...

SIMPLE ROASTED BUTTERNUT SQUASH 

1 butternut squash

1 Tb. olive oil

salt & pepper

 Preheat oven to 400*. Lay a piece of parchment paper on a rimmed cookie

sheet for easy cleanup.  (It does not have to cover the whole pan, just

where the squash will be lying. 

Cut off a small piece from each end of the squash.  Stand it up

on the flat end and cut in half...as close as you can get it.

(Read hint above for softening skin) 

Clean out 'insides' with ice cream scoop or large spoon. 

Coat the 'inside side' of squash with olive oil, then sprinkle with salt & pepper. 

Turn the squash over and do the same thing to the skin side. 

Bake for 40 - 50 minutes or until knife goes easily into thickest
part of squash.

Remove from oven; cool until you can handle, then scrape insides out of skin...or peel the skin off with your fingers. 

Mash, or cube, then add butter and if you like a little sweetness,
you can add honey, brown sugar or maple syrup and more pepper! 

May freeze in airtight containers after room temperature. 

You might also enjoy...

Butternut Squash Bread 

​

The Bryan Times - November 4, 2019 - Squash

I am excited to share these squash dishes that make great 'sides' for any time of the year, but especially for Thanksgiving! 

Golden butternut, green-skinned acorn and orange-amber squash are all considered winter squash. Most winter squash has a similar nutritional make-up and contain high levels of vitamin A, beta-carotene, potassium and dietary fiber. Winter squash is relatively low in calories. One cup of baked, cubed butternut squash, for example, contains 82 calories. Winter squash is a good source of potassium, and also contains other essential minerals, such as iron, calcium, zinc and selenium.

                                   

Butternut Squash Bake

(To cook a whole squash, I poke several holes in it then cook on a microwave-safe plate in the microwave for about 15 - 18 minutes or until tender. Allow to stand a few minutes, cut open and cool; remove seeds. The 'meat' comes right off the skin so peeling it is nearly effortless.) 

CREAMY BUTTERNUT TWICE-BAKED POTATOES 

4 large baking potatoes

3 c. cooked butternut squash 

4 ozs. spreadable garden vegetable cream cheese

3 Tb. butter 

1/2 tsp. salt

1/2 tsp. pepper

Scrub and pierce potatoes. Bake at 375 for 50 - 55 minutes or until tender. Cool potatoes for 10 minutes; cut in half lengthwise. Scoop out pulp; leaving thin shells. 

In large bowl, combine potatoes and squash; mash until smooth. Add cream cheese, butter, salt and pepper; mix until creamy. Pipe or spoon into potato skins. Bake, uncovered, at 375 for 10 - 15 minutes or until heated through. 

May be made a day ahead and refrigerated.  Add an extra 10 - 12 minutes when baking if chilled. 

                                 

             Baked Acorn Squash with Cinnamon Apples

This amazing combo is most definitely a favorite fall MUST-HAVE!  

BAKED ACORN SQUASH WITH CINNAMON APPLES

2 - 3 acorn squash

1/2 c. packed light brown sugar

1/4 c. butter, melted

1 Tb. all purpose flour

3/4 tsp. salt 

1 tsp. cinnamon

1/2 tsp. ground allspice

2 - 3 lg. apples - cored and chopped, unpeeled

1/2 c. water for steaming, optional

Preheat oven to 350. In small bowl, stir together brown sugar, butter, flour, salt, cinnamon and allspice.

Wash and halve the squash. Clean out the seeds and 'stringy stuff' and arrange in ungreased 9" x 13" baking dish.  Fill the 'holes' with chopped apple, then drizzle the sugar mixture lavishly on top. Add water to baking pan. Cover with foil.  Bake 60 - 70 minutes or until squash is tender.  

Is it a side dish or dessert?  Either way you serve it, it's amazing.  

BUTTERNUT APPLE CRISP 

2/3 c. packed brown sugar, divided

2 Tb. lemon juice

1 tsp. ground cinnamon

1/2 tsp. salt

3 - 4 c. peeled sliced uncooked butternut squash, about 1-1/2#

1 (20 ozs) can apple pie filling

1/2 c. all-purpose flour

1/2 c. quick-cooking oats

6 Tb. butter or margarine, softened

Preheat oven to 375. Grease 6" X 10" X 2" baking dish. Combine 1/2 c. brown sugar, lemon juice, cinnamon, salt, squash and pie filling.  Spoon into prepared baking dish. Cover and bake for 30 minutes. 

Combine remaining brown sugar, flour, oats, and margarine until crumbly. Sprinkle over squash mixture. Bake, uncovered, about 45 minutes longer or until squash is tender.  Serve warm.

I've been told this delightful dish 'tastes like dessert'!  It's a very popular recipe at my blog. I'm tickled to say I won $100 for this recipe in a contest in the American Profile 'magazine' years ago. My family requests it often too, so it's a sure fire winner. 

BUTTERNUT SQUASH BAKE

1/3 c. butter or margarine, softened

2/3 c. granulated sugar

2 eggs

1 can (5-ozs) evaporated milk

1 tsp. vanilla extract

2 c. mashed, cooked butternut squash

TOPPING:

1/2 c. crispy rice cereal (if using chex, crush slightly)

3 Tb. packed brown sugar

1/4 c. chopped pecans

2 Tb. melted butter or margarine

Preheat oven to 350. Grease an 11" X 7" baking pan. Cream the butter, and granulated sugar in a bowl using a mixer. Beat in the eggs, evaporated milk, and vanilla. Stir in the squash. The mixture will be thin. Pour into the prepared pan. Bake for 45 minutes, or until almost set.

For the topping, combine the cereal, brown sugar, pecans and melted butter in a bowl; mix well. Remove the casserole from oven and sprinkle on the topping. Return to the oven for 5 - 10 minutes or until bubbly. {I normally double the topping recipe for added crunch and flavor}

You can't go back and change the beginning, but you can start where you are and change the ending. - C.S. Lewis 

Flashback Friday - Soup-er Soups to Warm you (& a bonus link!)

WELCOME TO FLASHBACK FRIDAY! 

Do hope you'll enjoy one or two of these tasty soups to help take the chill off and fill your belly with goodness! 

For hubby and me, pot pies are always so comforting.  Here you can have it in soup form...sooo good!  Enjoy every slurp! 

Chicken Pot Pie Soup (with seasoned toppers)

One of the most popular recipes on my blog!  Delicious and Satisfying! Love letting my slow cooker do most of the work for me. 

Slow Cooker Cheeseburger Soup

So filling and flavorful! You'll want to make this again soon. 

Slow Cooker Loaded Potato Soup

Tasty Chicken (or Turkey) Barley Soup

(with butternut squash) 

Seasoned Buttery Crackers

Leader Enterprise - October 24, 2018 - More Fall Flavors

Copycat Panera Squash Soup

Autumn is a time when family and friends come together to root for their favorite teams, carve pumpkins, gather 'round bonfires and even just to walk together admiring the colorful beauty of nature. Oh those amazing scents of cinnamon, cloves, apples and pumpkin that fill the air. The recipes I'm sharing with you here are the kind that help warm you from head to toe. Enjoy every slip, slurp, and gobble. And have a fantastic fall!

COPYCAT PANERA SQUASH SOUP ('Lightened')

1 Tb. unrefined coconut oil (or extra virgin olive oil)

1 small onion, diced (about heaping 1/2 c.)

2 lbs. chopped butternut squash (about 6 heaping c.)

**SEE TIP BELOW 

3 sm. carrots, chopped (about 1 cup)

3 - 4 c. vegetable (or chicken) broth

2 c. apple cider or apple juice 

(Please be careful to not use apple cider vinegar)

1/2 tsp. curry powder

1/4 tsp. cinnamon

dash or two of nutmeg

1/2 c. pumpkin puree

(or cooked butternut squash)

2 Tb. butter

2 ozs. low-fat (neufchatel) cream cheese

1 Tb. brown sugar, or more to taste

salt to taste

heavy cream, optional

• In a large pot, heat oil over medium-high heat. Add onions and saute until translucent, stirring frequently. Add squash, carrots, vegetable broth, apple cider and spices. Bring to a boil, reduce to simmer and simmer for 10-15 minutes or until squash and carrots are soft. Remove from heat and add pumpkin puree, butter, cream cheese and brown sugar. Puree with a hand (stick) blender or in batches in a normal blender. Blend until very smooth.
• 
  
• Add salt as desired. Add more brown sugar, or even honey, to make it sweeter like Panera's. You can also add a little heavy cream if you want a richer flavor. Add more vegetable broth to thin soup if you prefer. Return to stove over medium-low heat if need be to heat the soup; serve immediately. Yield: 6 - 8 servings

(Be careful not to boil...don't want to curdle the cream)

TIP: Poke a couple of holes in the butternut squash. Cook it in the microwave about 4 or 5 minutes to help loosen the skin. It will make it easier to peel. Or you can purchase fresh or frozen butternut squash already cubed 

Copycat Bob Evans Chicken and Noodles

COPYCAT BOB EVANS CHICKEN and NOODLES 

9 c. chicken broth

3/4 c. carrots, chopped

3/4 c. celery, chopped

1 c. onion, chopped

1/2 c. butter (1 stick)

1/2 tsp. black pepper

1/2 tsp. salt

1 lb. boneless skinless chicken breast

1 (1# pkg.) homestyle noodles (or 12 ozs. Reames frozen noodles-like homemade!) 

In large (6 qt. or larger) crockpot, add broth, vegetables, chicken, butter and seasonings. Cover and cook on low for 7 hours or on high for 3. Remove chicken and shred with a fork. Return back to crockpot.  Add noodles; cook for another hour on low. Add more broth if you need it to be 'soupier'. 

I'm sure you're going to think I've lost my mind when you read this recipe, but you have to trust me on this one...it's WONDERFULLY Delicious!! Don't knock it til you've tried it. 

GERMAN OCTOBERFEST PIZZA 

1 refrigerated pizza crust 

1 Tb. olive oil

garlic salt to taste

1 lb. smoked sausage, cut into 1/4" circles

1/4 c. chopped onions, optional

2 Tb. butter

2 c. well seasoned mashed potatoes

1 c. sauerkraut, rinsed and well-drained

1 c. shredded cheese (or more)

1 tsp. Caraway Seeds (don’t skip)

Unroll pizza dough on to a large cookie sheet. Flatten dough and build up edges slightly. Brush with olive oil and season with garlic salt. Bake at 425 for 8-10 minutes.

Meanwhile, in a large skillet, saute sausage and onion in butter until browned. Spread mashed potatoes over the baked crust. Top with sauerkraut, sausage, cheese and caraway seeds. Bake for 5-8 minutes or until cheese is melted.

 Be the kindness in a crowd of complaints. - Cookbook author Christy Jordan

Leader Enterprise - Sept. 26, 2018 - Awesome Apples

 Caramel Apple Crisp

Fall is falling quickly along with the apples on the trees. Apples are thought to help reduce the risk of heart disease, cancer, stroke, type 2 diabetes and asthma. No wonder they say "An Apple a Day Keeps the Doctor Away"! One apple provides almost 20% of the daily recommended amount of fiber. 

Select apples that are firm and bruise free. Store in refrigerator to slow ripening and keep the flavor. Chilled properly, they should last about 90 days. Don't wash apples until ready to eat. Apples should be stored in the refrigerator. Keeping them at room temperature will allow them to get mushy more quickly. Fresh apples make a great snack or dessert. Dip slices in peanut butter or serve with crackers and cheese for a quick snack. I love apples baked alongside pork or chopped into stuffing or tuna salad. 

CARAMEL APPLE CRISP (Lighter Options)

1/3 c. sugar (or sugar substitute like xylitol)

1 tsp. cinnamon 

1/8 tsp. salt

6 c. diced apples, peeled

2 Tb. water or apple juice

1/2 c. brown sugar

heaping 1/2 c. flour 

1/2 c. quick-cooking oats

1/2 c. margarine

1/4 c. (fat free) caramel ice cream topping

Mix together sugar, cinnamon and salt in large bowl  Add apples and toss.  Place into greased 9" X 13" baking dish. Sprinkle water (or juice) over apples. Combine next 4 ingredients (brown sugar, flour, oats, margarine) until crumbly and sprinkle over top.  Bake 30-40 minutes or until apples are tender.  Remove from oven and immediately drizzle with caramel topping.  Serve warm. Serves 8.                                                   

                                                         

Autumn Chicken Salad

AUTUMN CHICKEN SALAD

4 c. cooked chicken, diced

1/2 c. chopped pecans, toasted

1/2 c. dried cranberries

1/2 c. chopped apple

1/4 c. celery, chopped

1/2 tsp. celery salt

1/2 c. sour cream (or Greek yogurt)

1/2 c. mayonnaise

In large bowl, stir all ingredients together until well combined. Chill at least 2 hours before serving.  Serve as a sandwich or with crackers.

This salad is a perfect dish to serve alongside pork. 

GRANDMA'S WALDORF SALAD 

2 Gala apples, cored and diced

1 Granny Smith apple, cored and diced

1/2 c. chopped pecans or walnuts

1/2 c. celery, diced

1/3 c. sweetened dried cranberries

1/3 c. mayonnaise

pinch of salt and sugar, optional  

Stir together all ingredients in a large bowl. Cover and chill until serving time.

CROCKPOT APPLE STUFFED ACORN SQUASH

1 acorn squash, washed, cut in half, seeds removed

2 tsp. maple syrup, optional

2 Tb. butter

2 Tb. sugar (or xylitol)

1 tsp. cinnamon

1/4 tsp. nutmeg

A few dashes of pumpkin pie spice

1 medium apple, cored and chopped

2 Tb. dried cranberries

2 Tb. nuts, chopped 

1/2 c. apple juice or water

Drizzle 1 tsp. maple syrup over each 'hole' of prepared squash. Place a tablespoon of butter into each 'hole' of squash. Fill halves with apple, cranberries and nuts. In small bowl, combine sugar and spices; sprinkle evenly over squash and filling. Pour juice into crockpot, then place squash halves inside. Cover and cook on low for 6 - 8 hours or 4 - 5 hours on high until squash is tender.  

This spread is a terrific way to get your kids to eat apple slices.  This is also great with graham crackers or gingerbread cookies. 

SIMPLE CARAMEL TOFFEE SPREAD 

1 (8 ozs) pkg. cream cheese, room temperature

about 1/4 c. caramel ice cream topping

about 1/4 c. chopped toffee pieces

(like Heath pieces found in choco chip aisle)

Place the cream cheese on plate or in bowl to soften. Pour topping over it - sprinkle with toffee pieces.

Ready to serve!!!

Always forgive your enemies - nothing annoys them so much. - Oscar Wilde