Best 3 Microwave Spaghetti Squash Recipes

Welcome to the world of culinary convenience and nutritional goodness! Are you ready to explore the art of cooking spaghetti squash in the microwave? This article will present you with a variety of delectable recipes that transform this unique vegetable into a delightful and versatile pasta alternative. With the microwave as your trusty companion, you'll discover how to create mouthwatering spaghetti squash dishes in a fraction of the time it takes to boil traditional pasta. Get ready to embark on a culinary adventure where taste, health, and ease converge to create unforgettable meals that will redefine your dinner routine.

Let's cook with our recipes!

MICROWAVE SPAGHETTI SQUASH

Microwave Spaghetti Squash image

Microwaving spaghetti squash is much easier and quicker than waiting for it to roast in the oven. Once done, it is ready to be topped with your favorite ingredients, or kept simple with just a pat of butter and some salt. For longer strands, cut the squash crosswise instead of lengthwise.

Provided by France C

Time 20m

Yield 4

Number Of Ingredients 2

Ingredients

1 (3 pound) spaghetti squash
1 cup water, or as needed

Steps:

Carefully cut stem end off the spaghetti squash. Poke a few small slits in the squash in a dotted line where you plan to slice the squash. Carefully cut between the slits until the squash is cut in half. Scoop out seeds and pulp.
Place squash in a 9x13-inch microwave-safe dish, cut-side down. Pour water into the dish so it is at least 1/2 inch deep.
Microwave on high power until skin is soft and can be pierced with a fork, 12 to 15 minutes. If dish is too big to rotate, turn off the turntable and rotate dish halfway through.

Nutrition Facts : Calories 105.6 calories, Carbohydrate 23.5 g, Fat 1.9 g, Protein 2.2 g, SaturatedFat 0.4 g, Sodium 59.7 mg

MICROWAVE SPAGHETTI SQUASH & MEATBALLS RECIPE BY TASTY

Microwave Spaghetti Squash & Meatballs Recipe by Tasty image

Here's what you need: spaghetti squash, oil, salt, pepper, meatballs, pasta sauce, grated parmesan cheese, fresh parsley

Provided by Alvin Zhou

Categories Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 8

Ingredients

1 spaghetti squash
1 tablespoon oil
salt, to taste
pepper, to taste
12 meatballs, fully cooked
2 cups pasta sauce
grated parmesan cheese, to serve
fresh parsley, chopped, to serve

Steps:

Slice the spaghetti squash in half. If you're having difficult, poke some holes with a knife, then microwave for 5 minutes.
Scoop out the seeds and innards with a spoon, then rub oil, salt, and pepper all over the surface.
Microwave for about 10-15 minutes until the squash is tender and pulls away from the skin easily.
Using a fork, shred the squash into noodle-like strands.
Microwave the meatballs with the pasta sauce, covered, for about 2 minutes or until the meatballs are fully heated through.
Spoon the meatballs and sauce on top of each spaghetti squash half, garnish with the Parmesan and parsley.
Enjoy!

Nutrition Facts : Calories 443 calories, Carbohydrate 36 grams, Fat 28 grams, Fiber 9 grams, Protein 16 grams, Sugar 17 grams

MICROWAVE SPAGHETTI SQUASH

Microwave Spaghetti Squash image

One of the pleasant surprises about squash is that it's so low in calories. That means I can "splurge" a little with the other ingredients. Spaghetti squash is fun to work with and so "tender tasty"!

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 6-8 servings.

Number Of Ingredients 12

Ingredients

1 spaghetti squash (about 1-1/2 pounds)
1 medium sweet red pepper, thinly sliced
1 small onion, thinly sliced
2 garlic cloves, minced
1 tablespoon olive oil
1 medium tomato, chopped
1 medium zucchini, thinly sliced
1 cup sliced mushrooms
1 tablespoon tarragon vinegar
1 teaspoon dried tarragon
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Pierce squash with a fork. Place on paper towel in microwave; cook on high for 3-1/2 minutes per pound or until squash is soft. Let stand 5-10 minutes. Cut in half; remove seeds and scoop out pulp. Set aside. In a 2-qt. casserole, toss red pepper, onion, garlic and olive oil. Cover and microwave on high for 1-1/4 minutes or until slightly soft. Add tomato, zucchini, mushrooms, vinegar, tarragon, salt and pepper. Cover and microwave on high for 2 minutes or until crisp-tender. Toss with squash and serve immediately.

Nutrition Facts :

Tips:

Choose the right spaghetti squash: Look for a spaghetti squash that is firm and has a deep yellow color. Avoid any squash that has blemishes or soft spots.
Pierce the squash before cooking: Use a fork to pierce the squash in several places before cooking. This will help the steam to escape and prevent the squash from exploding in the microwave.
Cook the squash for the recommended time: The cooking time will vary depending on the size of the squash. A good rule of thumb is to cook the squash for 10-12 minutes per pound. If the squash is not cooked through after the recommended time, continue to cook it in 30-second intervals until it is tender.
Let the squash cool slightly before handling: The squash will be very hot after cooking. Let it cool for a few minutes before handling it.
Scrape the squash with a fork: Once the squash is cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands.
Add your favorite toppings: Spaghetti squash can be topped with a variety of sauces, vegetables, and proteins. Some popular toppings include tomato sauce, pesto, Alfredo sauce, grilled chicken, and roasted vegetables.

Conclusion:

Spaghetti squash is a delicious and healthy alternative to traditional pasta. It is low in calories and carbohydrates, and it is a good source of fiber, vitamins, and minerals. Spaghetti squash can be cooked in the microwave in just a few minutes, making it a quick and easy meal option. With a variety of toppings to choose from, spaghetti squash can be enjoyed in many different ways.