Microwave Spaghetti Squash
Spaghetti squash is a fast and easy low-carb option, and it’s perfectly cooked in the microwave oven!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 to 5 servings 1x
- Category: Squash, Low-Carb
- Method: Microwave
- Cuisine: Keto
Ingredients
Scale
- 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.
Find it online: https://classic-recipes.com/microwave-spaghetti-squash/