Spaghetti Squash the Easy Way (Microwaved!)

Hey there, squash season. Good to see you again! 

There are so many beautiful, delectable squashes out there and tis' the season to eat them all. I'm a huge fan of spaghetti squash, but I have a serious pet peeve about how people describe it. People actually try and claim it tastes like pasta.  Let's not make ourselves a fibber and say it tastes anything like or even comes close to pasta. I mean, if it makes you feel better to think that way, that's cool. But don't try and convince someone else that it is the same thing. Just tell them this stuff is tasty and good for you. Make some this week and share it with a friend. Every one should get on this band wagon. 

Even though I think it is cruel to compare it to pasta, it is great to use spaghetti squash like you would pasta. I love it with traditional meat sauce, olive oil with lemon, salt and pepper, or a little sauteed spinach and garlic. Add some grilled chicken, sausage, or shrimp and you've got yourself a meal.

I usually roast my spaghetti squash in the oven, but hot damn, it has been blazing outside this week!! There is no way, no way at all, I plan to turn on my own until these temps come down. So cooking this squash this way not only saves time, it also keeps the kitchen cool on these hot October days. 

Now that it's Fall, spaghetti squash is every where. Buy one and try it out! Maybe you are lucky enough to 1. have air conditioning and don't mind using your oven (lucky) or 2. actually are experiencing the fall season right now and it is pleasantly cool outside. Where ever you are. Get one cooking...!

Microwaved Spaghetti Squash
Take 1 medium spaghetti squash and carefully pierce it all over with a sharp knife. Place in the microwave and cook on high for 6 minutes. 

Then open the microwave and rotate the squash. Cook again, on high, for another 6 minutes until squash is tender to the touch. Add another minute or so if the squash is big and isn't quite tender at this point.

When it is done, let it cool for a few minutes then cut the ends off and cut the squash down the center.

Scoop out the seeds. 

You'll see the stringy fibers of the squash underneath the seeds. 

Take a fork and scrape the squash. Season and add toppings to your liking.



1 comment:

  1. Since I'm in Seattle, I can turn on my oven, but don't always like having to wait the 45 minutes for it to cook. I'm definitely going to try this out!


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