Spaghetti Squash is not only great tasting but it very nutritious and a great replacement for refined carb pasta. If you can’t quit pasta entirely, mix whole wheat spaghetti with spaghetti squash for a healthy upgrade to your standard meatballs and pasta.
How to Cook Spaghetti Squash? You can of course bake it in the oven but that can take 45-60 minutes depending on the size of your squash. Here is an easy microwave way to get dinner on the table sooner:
- Cut the spaghetti squash lengthwise (you can remove the stem first, but don’t cut through the ends.)
- Scrape out the seeds and fibers using a large spoon. Again, be careful not to break through the ends.
- Take one of the halves and put it cut-side-up in a close-fitting microwave dish (such as an oval casserole.) You want it to be as stable and as level as possible. If it isn’t, cut a very thin strip of skin from the bottom.
- Pour 1/2 cup water into the hollow of the squash itself (not into the dish), then place the other half on top cut-side-down.
- Carefully place it in the microwave and cook on full power. A small squash (under 1 1/2 lbs) will take about 10 minutes to cook.
- To test for doneness, just squeeze the top half gently (wear an oven mitt for this!) If it’s flexible, it’s likely to be done. Carefully remove the top half to see if the flesh has turned a rich, semi-translucent yellow (as opposed to opaque yellow-white)
- Drain any remaining water (there may not be any) and pull out the strands with a fork. Toss with butter (and Parmesan!) or your favorite sauce. For a fun and healthy change of pace, add it to an Asian soup in place of noodles.
