HOW TO COOK SQUASH IN THE MICROWAVE RECIPES

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.

Steps:

• Using a heavy chef’s knife cut the spaghetti squash in half lengthwise — see the notes section or our video for how to do this safely.
• Scoop out the seeds with a spoon and discard. Lightly drizzle the cut side of each squash half with olive oil, and then season with salt and pepper.
• Heat the oven to 375 degrees F and line a rimmed baking sheet (or large baking dish) with parchment paper.
• Place the squash cut-side-down onto the baking sheet and bake 40 to 50 minutes until it is soft and easily pierced with a knife. (If you have some, sneak a few sprigs of fresh herbs underneath in the cavity of the squash — rosemary, thyme, sage, and mint are excellent.)
• When the squash is done, flip the halves so that the cut-side is facing up and allow to cool for about 5 minutes. Run a fork through the flesh to separate the “spaghettilike” strands/noodles.
• Place the squash halves cut-side-down in a microwave-safe baking dish. Fill the dish with water so that it is about 1-inch deep.
• Microwave for 5 minutes, check the squash and continue to microwave for 2 to 5 minutes until the squash is soft and easily pierced with a knife.
• When the squash is done, flip the halves so that the cut-side is facing up and allow to cool for about 5 minutes. Run a fork through the flesh to separate the “spaghettilike” strands/noodles.
• For this method, do not cut the squash in half and instead leave it whole.
• With a small, sharp knife, poke several holes into the outside of the squash. These will allow steam to escape. Set the whole squash into a slow cooker. Add the lid and cook on HIGH for 3 to 4 hours or on LOW for 5 to 6 hours. Depending on the size of the squash, you may need more cooking time.
• When the squash is done, allow to cool for about 5 minutes, and then cut in half. Run a fork through the flesh to separate the “spaghettilike” strands/noodles.
• Place a steamer basket or trivet into the pressure cooker and add 1/2 cup water.
• Place the squash halves down on top of the trivet. Secure the lid. Select the “Pressure Cook” or “Manual” function and cook on high pressure for 7 minutes. Note that the timer will not start until there is enough pressure inside the pot so the timer may not start for a few minutes.
• When the cook time is up, manually release the pressure by using the quick release button (be careful to keep your hands and face away from the venting steam). When the floating valve at the top of the pressure cooker drops, it is safe to open the lid. (We recommend that you read the manual that came with your pressure cooker since not all models are exactly the same).
• Allow to cool for about 5 minutes, and then run a fork through the flesh to separate the “spaghettilike” strands/noodles.