The thin, pasta-like flesh of cooked spaghetti squash is often used as a healthier alternative.The squash is low in calories, with an average of 42 calories per cup.It's a great alternative to pasta with more calories, and cooking it in the microwave is easy.
Step 1: The squash should be washed.
Under running water, rinse the squash.To clean it, gently scrub it with a vegetable brush.After cleaning the spaghetti squash, dry it thoroughly.If the squash is wet, you could accidentally cut yourself if you try to cut it.
Step 2: The squash should be cut in half.
The squash was cut in half and worked from top to bottom.If you want to keep squash from rolling around on the cutting board, slice the top or bottom first.If you want to cut the squash, stand it on its flat end.Use a large knife in the kitchen.The knife needs to be sturdy and sharp both ways.
Step 3: Take out the seeds.
Use a spoon to remove the seeds.Continue until the inside is clean.The metal ice cream scoop could be used to remove the inner pulp.
Step 4: The squash should be placed in a baking dish.
The squash should be placed in a baking dish with the cut-sides facing down.You can use a dish that is small enough to fit inside your microwave but large enough for both halves to be in a single flat layer.
Step 5: Put a small amount of water in the dish.
Water can be poured into the dish and around the spaghetti squash halves.
Step 6: For 12 minutes, you can microwave.
The squash should be cooked on high.You don't need to turn the squash during the cooking process if your microwave rotates.After 6 minutes, stop the microwave, turn the dish 180 degrees, and finish microwaving for the rest of the time.When the squash is soft enough to be pierced with a fork, it's done.
Step 7: Cool off for 15 minutes.
Wait until the squash is cool to the touch before attempting to serve it.
Step 8: The squash should be placed in a microwave-safe dish.
The spaghetti squash is cut-side down.The halves should be flat and in a single layer.If your dish is too small to fit both halves, microwave each half at a time rather than piling them on top of each other.
Step 9: The dish should be covered with plastic wrap.
The wrap should be around the mouth of the dish.There is a small gap between the plastic wrap and one side of the dish to allow steam to escape.The plastic wrap needs to be microwave-safe.There are many types and brands.
Step 10: The squash can be cooked for 7 to 10 minutes.
You can pierce the squash with a fork.The squash should be turned 90 degrees each time if your microwave doesn't rotation.It may not cook evenly.
Step 11: Let sit and remove the plastic wrap.
Use tongs to carefully pull the plastic wrap off the dish, starting with the side opposite you so that steam escapes away from your direction.If you aren't careful, the steam can burn you.Allow the squash to sit for 10 to 15 minutes until it cools down.
Step 12: Cut the squash instead of lifting it.
Use a sharp paring knife to pierce the spaghetti squash in 10 to 15 places.It's important to pierce the squash before microwaving it.It could explode in the microwave.It can be difficult to pierce the squash, so you may need to use a stab motion.Make sure you don't cut yourself in the process.The instructions for cutting the squash should not be followed.
Step 13: The squash can be microwaved for a few minutes.
The squash needs to be soft enough to pierce with a fork.If you don't have a rotating turntable in your microwave, you can make sure the squash cooks evenly by rotating it 180 degrees after 5 or 6 minutes.
Step 14: Allow it to cool down for a while.
Allowing the squash to cool down for a few minutes will give it time to release some of the hottest steam and liquid through the cut marks.
Step 15: The squash needs to be cut open.
To cut the squash open, use a sharp knife.You can either wear oven mitt or hold the squash with a towel.It will be hot.The squash should be easy to cut.You may need to microwave it for another 2 to 3 minutes if it isn't.
Step 16: Remove the seeds.
The seeds should be removed with a spoon.The strands of flesh connected to the seeds should come out, but be careful not to pull them out.
Step 17: Take out the inside of the squash.
With the squash facing up, use a dinner fork to remove the flesh from the shell.Move around the entire perimeter of the shell, gently pulling the flesh away in spaghetti-like strands and "fluffing" those strands toward the center as you work.If you can't do this with one fork, use two.The squash can be held in place with one fork while the second is used to remove strands of flesh.
Step 18: The strands of squash should be dumped onto the dish.
Pull the strands of flesh out of the shell and onto the platter using the fork.If the shell is still hot, you need to hold it with a towel or oven mitt.
Step 19: Dress with melted butter, salt, and black pepper.
Use two forks to toss the ingredients into the spaghetti squash.You can serve spaghetti squash in more than one way.If you substitute it for spaghetti, you could add a tomato-based sauce and cheese.You could also toss it with fresh chopped herbs, like basil, parsley, or chives.
Step 20: Finished.