HOW TO COOK SPAGHETTI SQUASH IN THE MICROWAVE | KITCHN
The best and easiest way to cook spaghetti squash in the microwave, with a bonus tip for much easier cutting and cleaning too!
Provided by Emma Christensen
Total Time 0S
Number Of Ingredients 4
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.
Nutrition Facts : SaturatedFatContent 1.1 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 20.8 g, SugarContent 8.5 g, ServingSize Serves 4, ProteinContent 2.1 g, FatContent 7.4 g, Calories 144 cal, SodiumContent 1004.0 mg, FiberContent 4.7 g, CholesterolContent 0 mg
SPAGHETTI SQUASH MEATBALL CASSEROLE RECIPE: HOW TO MAK…
One of our favorite comfort-food dinners is spaghetti and meatballs. We're crazy about this lighter, healthier version that features so many veggies. It has the same beloved flavors with more nutritious ingredients! —Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 05 minutes
Prep Time 35 minutes
Cook Time 30 minutes
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Cut the squash lengthwise in half; discard seeds. Place halves on a microwave-safe plate, cut side down. Microwave, uncovered, on high until tender, for 15-20 minutes. Cool slightly., Preheat oven to 350°. Mix 1/4 teaspoon salt with remaining seasonings; add to beef, mixing lightly but thoroughly. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs over medium heat; remove from pan., In same pan, heat oil over medium heat; saute onion until tender, 3-4 minutes. Add garlic; cook and stir 1 minute. Stir in collard greens, spinach, ricotta and remaining salt; remove from heat., Using a fork, separate strands of spaghetti squash; stir into greens mixture. Transfer to a greased 13x9-in. or 3-qt. baking dish. Top with the plum tomatoes, meatballs, sauce and cheese. Bake, uncovered, until meatballs are cooked through, 30-35 minutes.
Nutrition Facts : Calories 362 calories, FatContent 16g fat (6g saturated fat), CholesterolContent 69mg cholesterol, SodiumContent 618mg sodium, CarbohydrateContent 32g carbohydrate (7g sugars, FiberContent 7g fiber), ProteinContent 26g protein. Diabetic Exchanges 3 lean meat
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