Guidelines for Microwave-Cooking Spaghetti Squash
The best and simplest method for cooking spaghetti squash in the microwave, plus a trick for making quick work of both slicing and cleaning. If you make a purchase after clicking one of our links, we may receive a commission. At the time of printing, all prices were correct. Make
An easier method of preparation has been introduced for your go-to pasta substitute. A spaghetti squash can be transformed from hard to noodle-like in the microwave in about 15 minutes. To make halving the squash even less of a chore, I'll share a tip I've learned along the way. The question is, "What are you waiting for?"
On your way to the butternut and acorn squashes at the grocery store, you may have noticed the large yellow squash and wondered what all the fuss was about. The exciting part is that the insides of these squashes naturally grow in such a way that, once cooked, they separate into long, spaghetti-like strands. No tricks There will be no antics in the laboratory Only nature being fantastic, that's all
These long strands of squash are very similar to noodle in many ways: they are tender enough to twirl with a fork, and their mild, slightly sweet flavor complements a wide variety of sauces and toppings. to sneakily make pad Thai with; their resemblance to spaghetti is enough to trick even the most observant eater.
However, they are still squished. The strands retain a bit of crunchiness even when cooked all the way through to tenderness. In hearty "pasta" bakes and "noodle" stir-fries with other vegetables, I think this texture is fantastic, but I doubt your three-year-old will be fooled. While it may not be traditional pasta, this dish is fantastic nonetheless.
It's worth trying spaghetti squash, even if you've never had it before, because it can be prepared in a microwave in just a few minutes.
When it comes to cutting spaghetti squash in half, you'll need a hammer and a crowbar, just like with any other winter squash. I've tried using a chef's knife, a folded towel to protect my hand, and sheer brute force in the past. In the comments section of our post "How to Cook Spaghetti Squash in the Oven," I found a fantastic suggestion.
"Score it with a knife and microwave it for a few minutes if you're having trouble cutting a squash open. After that, slicing it in half ought to be a breeze. ”
This works Although you still need to use some muscle and be careful with your fingers, preparing a squash no longer reminds me of slaying a kraken.
After some experimentation, I've found that five minutes in the microwave is about right; you may need to adjust this based on your microwave, but five minutes is a good starting point. Making a few shallow cuts with a knife helps direct the cut, and poking it with a fork allows steam to escape.
To be crystal clear, this process is only meant to make the squash slightly more manageable to cut. Even with vent holes poked through the shell, I would not recommend microwaving the whole squash for more than a few minutes because the steam that builds up inside could be dangerous.
The squash can be microwaved until soft if it is cut in half, the seeds removed, and then placed upside down in a baking dish filled with about an inch of water. Depending on the size of your squash and microwave, this may take an additional 5-10 minutes.
Either halves can be cooked at the same time, or one half can be cooked now and the other half cooked later. A roll of the dice
You can use these squash noodles instead of wheat ones in any pasta dish. When combined with a hearty sauce and plenty of melted cheese, the crunchy texture of squash noodles is less noticeable, making them a go-to for me in pasta dishes. They're also fantastic in baked "pasta" dishes, some of which are listed below.
- Calories 144
- Fat 7.4 g (11 5%)
- Saturated 1.1 g (5 7%)
- Carbs 20.8 g (6 9%)
- Fiber 4.7 g (18 9%)
- Sugars 8.5 g
- Protein 2.1 g (4 1%)
- Sodium 1004.0 mg (41 8%)
- 1 spaghetti sizeable squash (weighing in at around 4 pounds)
- Olive oil
Cut a light X into the squash from stem to bottom on both sides, about 1/8 to 1/4 inch deep, to mark the spot where you will be cutting it in half. If you want to cut the squash in half, do so at this crease.
Put holes in the squash with a paring knife or a dinner fork to release steam while it's first cooking.
Put the squash in a microwave-safe dish and cook it on high for 5 minutes. This slightly cooks the squash, making it more manageable when slicing it in half. Even with vent holes poked through the shell, microwaving a whole squash for more than 5 minutes can result in a dangerous buildup of steam inside the vegetable.
Halve the squash, then take the dish out of the microwave carefully using oven mitts. Put the squash on the cutting board and use a chef's knife to make a vertical slit down its length, starting on one side of the stem and working your way to the bottom. Don't bother trying to cut through the stem; instead, just use your hands to pull the two halves apart and break the squash. You'll still need some muscle to cut the squash, but not as much as you would if it were raw.
To remove the seeds, simply scoop them out and store them for later use.
Season the squash halves with salt and pepper, and a teaspoon of olive oil (optional). If you're going to use the squash in a recipe or plan on seasoning it after cooking, you can skip this step, but it adds flavor if you're serving the squash on its own.
Place the squash cut-side-down in a baking dish; if your dish is too small, cook the squash halves separately. You can split it in two and store half for another meal.
As long as the squashes are at least partially submerged and there is enough water to create steam in the microwave, an amount of water equal to about 1 inch will suffice.
Heat for 5 minutes on high in the microwave.
When the squash is ready, it will easily slide off a fork when pierced. If more time is required in the microwave, set it to high for an additional 2–5 minutes.
With oven mitts, take the squash out of the oven and place the halves on a cutting board. Scrape the strands from the inside. Pull out the squash strings with a fork. A 3- to 4-pound squash should yield 6 to 8 cups of "noodles."
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