COOKING SQUASH IN MICROWAVE RECIPES

Steps:

• In a medium, microwave-safe shallow cereal bowl, whisk together the eggs, dashi and salt until very well combined, at least 30 seconds. Skim off any bubbles with a spoon or pop them by blowing on them.
• Cover the bowl with a microwave-safe plate and microwave at 500 watts (on 50 percent power or power level 5 on a 1,000-watt microwave) until the eggs have just set and are no longer liquid in the middle, 5 to 7 minutes. (Every machine differs, so check for doneness at 5 minutes, then in 30-second intervals after that if needed.)
• Let sit in the microwave to cool slightly, then carefully remove, uncover and drizzle with the soy sauce and maple syrup, and garnish with the chives, if using. Serve immediately.

Steps:

• Lightly score the squash where you will cut it in half: Use a paring knife and cut into the squash 1/8- to 1/4-inch deep from stem to bottom on both sides. This is the line where you will be cutting the squash in half.
• Poke the squash in a few places with either your paring knife or a dinner fork: This creates vents to allow steam to escape during the initial cooking of the squash.
• Microwave the squash for 5 minutes: Place the squash in the baking dish and microwave for 5 minutes on high. This cooks the squash a little bit and makes it easier to cut in half. Do not microwave the whole squash for longer than 5 minutes since this can cause steam to build up inside the squash and create a dangerous situation (even with vent holes poked through the shell).
• Cut the squash in half: Use oven mitts to remove the baking dish with the squash from the microwave. Place the squash on the cutting board and use a chef's knife to cut all the way through to the middle of the squash — start to one side of the stem, cut through the bottom, and then cut the other side of the squash up to the stem. Use your hands to pull the two halves apart and break the squash at the stem (don't try to cut through the stem). The squash will still be hard when you cut it and you'll need to use force, but less than if the squash was raw.
• Scoop out the seeds: Save the seeds for roasting, if you like!
• Season the squash halves (optional): If you like, rub a teaspoon of olive oil into the squash, then sprinkle with salt and pepper. This is just for flavor if you're serving the squash on its own; you can skip if it if you're planning to use the squash in a recipe or want to season it after cooking.
• Flip the squash halves upside down in the baking dish: You can cook each squash half separately if your baking dish is too small to fit both, or cook both at once. You can also save one half in the fridge to cook later.
• Fill the dish with about 1 inch of water: The exact amount isn't important; you just want the squashes to be partially submerged and to have enough water to create steam in the microwave.
• Microwave on high for 5 minutes.
• Check the squash: When done, a fork poked through the skin should slide easily into the squash. Continue microwaving on high for another 2 to 5 minutes as needed.
• Scrape the squash strands from the inside: Remove the baking dish using oven mitts and transfer the squash halves to a cutting board. Use a fork to scrape the strands of squash from the inside. You should get 6 to 8 cups of "noodles" from a 3- to 4-pound squash.