I am not a fan of the idea of a massive spaghetti squash exploding in my microwave; this is one reason I’ve held off trying this method of cooking it for so long.
Also, I was skeptical that the texture of the squash would turn out correctly if microwaved, as i’ve never been a fan of preparing any vegetable in this way.
Well, I tried it, and the squash did not explode! And, to my delight (and surprise), the texture was as it should be: al dente and stringy.
There are some recipes that this method of cooking probably won’t work for: for example, when trying to obtain a crunchy or caramelized texture, as this isn’t the texture one will produce via this method of cooking.
For some dishes though, like in those that use the squash to replace pasta, this cooking technique will be a time saver; the microwaved squash mimics the texture of pasta wonderfully.
My favorite method to eat the squash–which the microwave method works perfectly for– is to simply shred it and top it with a hearty tomato sauce and parmesan cheese or nutritional yeast. Sometimes i’ll add vegetarian “meat” balls for extra protein.
If you want to save even more time: microwave the squash and store it shredded in the fridge. When you are ready to eat it, put the squash into a pan and it heat up with some good pasta sauce, and then serve it up!
The nutritional value of the spaghetti squash is also something to cheer about. And if you are looking for a great post workout or yoga meal, look no further!
Step 1: After cleaning the squash, puncture it a few times with a knife. This step is important; it stops the squash from exploding in the microwave, which wouldn’t be a pleasant experience for you or your kitchen.
Step 2: You’ll want set the timer according to the size of the squash being microwaved. Spies suggests four to five minutes per pound of vegetable.
Step 3: Cut the squash open, do away with the seeds, and use a fork to remove the flesh; the spaghetti-like strands should form easily when you run a fork over it.