Microwave Spaghetti Squash
Microwave spaghetti squash is a fast and easy low carb option! For perfectly cooked spaghetti squash, use the microwave oven!
The microwave is an excellent way to cook spaghetti squash, and it takes only 10 to 12 minutes. This low-carb vegetable is a great alternative to starchy, high-carb pasta. When cooked, the squash separates into strands that mimic spaghetti, making it an excellent choice for anyone trying to avoid gluten and high-carb pastas. It’s excellent served with a meaty Bolognese or a creamy, cheesy sauce, or simply serve it tossed with butter, fresh herbs, and vegetables, like this spaghetti squash with fresh tomatoes.
A squash half may be served as a satisfying main dish, too. Leave the squash in the shells and finish each half with a topping of a meaty sauce and cheese, melted under the broiler, or try pizza toppings, like red pizza sauce, pepperoni, black olives, and mozzarella cheese.
What You’ll Like About This Dish
Incredibly fast. Ready in just a few minutes thanks to the microwave.
Low-effort. No need to wrestle with a hard squash—the first microwave step softens it.
Versatile. Works with sauces, herbs, cheese, or just butter and salt.
Low-carb friendly. A lighter alternative to pasta for any meal.
Ingredient Notes
- Spaghetti squash – A medium squash (3–4 pounds) cooks evenly and yields plenty of strands.
- Olive oil or butter – Either one helps the squash stay moist and flavorful.
- Salt and pepper – Keep it simple or add more seasonings later.
Steps to Make Microwave Spaghetti Squash
- Cut the stem end from the squash and pierce it several times.
- Microwave briefly to soften the exterior.
- Slice the squash in half lengthwise and remove the seeds.
- Brush the cut sides with oil or melted butter and season.
- Place the halves cut-side down in a dish with water.
- Microwave until the squash is tender.
- Drain the dish and flip the halves over.
- Scrape the squash into strands with a fork.
Tips
- Microwave the whole squash first—it makes cutting much safer.
- If the squash is large, cook in 2-minute intervals to avoid overcooking.
- Let the squash rest briefly before handling to release steam safely.
- Add extra seasoning after cooking if you plan to serve it simply.
Recipe Variations
- Herb butter version. Toss the warm strands with butter, rosemary, or thyme.
- Marinara bowl. Spoon marinara and parmesan over the cooked squash.
- Pesto upgrade. Stir in a spoonful of basil pesto for instant flavor.
- Alfredo-style. Add a creamy sauce for a richer side dish.
- Garlic lovers. Sauté garlic in butter and mix it with the warm strands.
Serving Suggestions
- Serve as a low-carb alternative to pasta.
- Pair with roasted chicken, shrimp, or Italian sausage.
- Add your favorite sauce, from tomato to pesto to Alfredo.
- Garnish with fresh herbs or grated parmesan.
How to Store
Refrigerate: Store cooked spaghetti squash in an airtight container for up to 4 days.
Freeze: Freeze the strands for up to 3 months. Thaw and drain well before reheating to prevent excess moisture.
Reheat: Warm gently in the microwave or sauté the strands in a skillet with a little butter or olive oil.
Microwave Spaghetti Squash
Ingredients
- 1 spaghetti squash, about 3 to 4 pounds
- 1 tablespoon olive oil , or melted butter
- Kosher salt
- Freshly ground black pepper
Instructions
- Using a sharp knife, carefully cut the stem end from the spaghetti squash. Pierce the squash in several places with a fork or knife. Place it in a microwave-safe baking dish and microwave on full power for 3 minutes—this will make it easier to slice in half.
- Remove the squash and slice it in half lengthwise.
- Use a spoon to scoop out the seeds and scrape out any loose membranes. Brush with olive oil or melted butter and sprinkle lightly with salt and pepper.
- Place the squash halves, cut sides down, in the baking dish, and add about 1 inch of water.
- Microwave on full power for 8 to 12 minutes, depending on the size of the squash and your microwave oven.
- Test the squash with a fork. It should be tender enough to penetrate the skin with only slight resistance.
- Remove the baking dish from the microwave oven, drain, and flip the halves over.
- With a fork, gently scrape the insides of the halves to loosen the “spaghetti” strands.
- Serve hot or refrigerate the squash and reheat later.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
