There are several ways to cook a spaghetti squash, but I have found the easiest to be microwaving. It requires less hands on time, and less time overall than using the oven. It is fairly simple, but if you’ve never done it before, it is definitely a bit daunting. I thought it would be a good idea to share my method.

First wash the outside, then pierce it with a knife a few times all around in various places. Next, place it in a shallow dish in the microwave and cook until it gives when you squeeze it (use an oven mit so it doesn’t burn you!) and your prints show up on the skin from the pressure of where you squeezed it. The cooking time varies with size; usually about 5-8 minutes. I rotate it a few times over the course of cooking. Some squash will leak liquid more than others, so that’s why I started using a dish to cook them in. It saves wiping up the microwave after

After cooked, let cool a bit, then slice it lengthwise and scoop out the seeds. Once the seeds are out use fork to pull out the strands into a bowl. Voila! you’re done!

BTW—If you roast the cooked noodles in the oven after the have cooked like this, the flavor is amazing! The texture changes so they are less suitable for using as noodles in place of spaghetti, but they are amazing in a big salad with other roasted veggies

If you are looking for ways to use your spaghetti squash, check out my Bulked Up Marinara and my Healthy Chocolate Breakfast Soufflé!

| Kaci

Reader Questions:
1/ Have you ever cooked spaghetti squash?
2/ What method does you use?
3/ What is your favorite way to use it?

Thank to Amanda for hosting the linkup!