Microwave spaghetti squash for about 12 minutes when it weighs 2½ to 3 pounds (1.1 to 1.4 kg), then let it stand for 5 minutes before scraping it into strands. This simple method cooks the halved squash in a covered dish with a little water, making tender, mild-flavored strands that are ready for sauce or a favorite topping.
Ingredients
- 1 medium spaghetti squash, 2½ to 3 pounds (1.1 to 1.4 kg)
- ¼ cup water (60 ml), for the microwave-safe dish
- 1 tablespoon olive oil (15 ml), optional
- ½ teaspoon fine salt (3 g), or to taste
- ¼ teaspoon black pepper (0.5 g), or to taste
Instructions
- Prepare the squash. Wash and dry the squash, then set it on a stable cutting board. Trim a very small piece from the stem end if it helps the squash sit securely. With a sharp, sturdy knife, cut it lengthwise from stem to base. Keep your free hand clear of the blade and work slowly; the shell is firm, so do not force a slipping knife. If it is too difficult to cut safely, microwave it whole for 2 to 3 minutes to soften it slightly, let it cool enough to handle, and then cut it. That preliminary heating adds time to the recipe.
- Scoop and season. Use a spoon to remove the seeds and stringy center from both halves. Brush the cut surfaces with olive oil, if using, and sprinkle with salt and pepper. The oil and seasonings are optional: the squash can be cooked plain and dressed after it is tender.
- Set up the microwave. Pour ¼ cup water into a microwave-safe baking dish large enough to hold both halves. Put the squash in the dish cut-side down, so the cut surfaces sit close to the water and steam can circulate around the shells. Cover with a microwave-safe lid or plate, leaving a small vent for steam. Do not use metal or a tightly sealed container.
- Microwave for 12 minutes. For a 2½- to 3-pound squash in a microwave rated at about 1,000 watts, cook on high for 6 minutes, rotate the dish, and cook for another 6 minutes. Rotating helps compensate for hot spots. The microwave, squash shape, and squash size all affect the timing, so use the fork test in the next step rather than relying on the clock alone.
- Check for tenderness. Carefully lift the cover away from your face; escaping steam can burn. Use a fork to press the flesh near the thickest part of a half. It is ready when the fork slides in without much resistance and the flesh separates into strands when scraped. If it is still firm, cover it again and microwave in 1-minute increments, checking after each one. A 700- to 900-watt microwave may need a few extra minutes.
- Rest and scrape. Use oven mitts to remove the hot dish and leave the squash covered for 5 minutes. Turn each half cut-side up, then run a fork lengthwise through the flesh to pull out strands. Stop when you reach the shell so the strands do not pick up bits of skin. If the squash has released a lot of liquid, drain it from the dish or let the strands sit in a sieve briefly before serving.
Tips
- Choose a squash that fits your dish. A medium squash around 2½ to 3 pounds is a useful size for this timing and usually yields enough for four side portions. A much larger squash may need longer; cook it in 1-minute increments after the initial 12 minutes. If the halves do not fit comfortably, cook one half at a time rather than stacking them.
- Make cutting safer. Dry the squash and board so neither slips, and use a sharp knife rather than a small paring knife. Cut from end to end with steady pressure. If you use the brief whole-squash softening option, let it cool until manageable before cutting, and watch for hot steam when you make the first opening.
- Use the fork test, not just the timer. A thin half can become tender sooner than a thick one, and microwaves vary in power. The flesh should yield easily but still hold distinct strands. If it is mushy, it has gone past the ideal texture; next time, begin checking a minute or two earlier.
- Season to suit the meal. Olive oil can be replaced with melted butter or omitted. The measured salt and pepper make a lightly seasoned base, so hold back on salt if the squash will be paired with a salty cheese or jarred sauce. Add more seasoning after scraping if needed.
Serving Suggestions
Serve the strands as a simple side with olive oil, butter, black pepper, and grated Parmesan. For a fuller plate, spoon on tomato sauce and serve with cooked meatballs, or toss the squash with pesto, toasted nuts, and a little lemon zest. It also works with sautéed garlic and greens, or with a creamy sauce and roasted vegetables. If you want to serve it in the shells, scrape the strands loosely, add your toppings, and return the filled halves to the microwave briefly until the toppings are warm.
Spaghetti squash is mild, so sauces with strong seasoning can easily become the main flavor. Start with a modest amount of sauce and add more as you toss. For a less watery result, drain the cooked strands before mixing them with sauce, especially when using a thin tomato sauce or vegetables that release moisture. The strands are a vegetable, not an exact replacement for pasta in every dish; they are softer and contain more water, so they are best folded gently rather than boiled or stirred vigorously in a saucepan.
Variations
Garlic and herb: Skip the black pepper in the initial seasoning if you prefer, then toss the warm strands with 1 tablespoon olive oil (15 ml), 1 small minced garlic clove (about 3 g), and 1 tablespoon chopped parsley (about 4 g). For a milder garlic flavor, use roasted garlic instead of raw minced garlic.
Buttery and cheesy: Toss the strands with 1 tablespoon butter (14 g) and ¼ cup finely grated Parmesan (25 g). Taste before adding salt because Parmesan is already salty. A vegetarian hard cheese or nutritional yeast can be used instead; nutritional yeast makes the result savory but will not melt like cheese.
Spicy tomato: Fold in ½ cup marinara sauce (120 ml) and a pinch of red pepper flakes, then warm the mixture in a microwave-safe bowl if needed. For a less saucy version, use just a few spoonfuls of sauce and pass the rest at the table. Add cooked vegetables such as mushrooms or spinach if you want extra texture.
Lemon and greens: Toss the squash with 1 teaspoon lemon juice (5 ml), 1 tablespoon olive oil (15 ml), and a handful of cooked spinach or chopped herbs. The lemon brightens the mild squash; add it gradually so the strands do not become overly tart or wet.
Storage and Reheating
Let the cooked squash cool slightly, then refrigerate it within 2 hours of cooking. Store the scraped strands in a shallow airtight container for 3 to 4 days. Keep sauce and toppings separate when possible, since storing them together can make the strands softer and harder to portion. If you have cooked only one half, refrigerate the strands separately from the shell; do not leave cooked squash at room temperature for extended storage.
To reheat a serving, place the strands in a microwave-safe bowl, cover loosely, and heat in 30-second bursts, stirring gently between bursts until hot. Add a teaspoon of water or a little sauce if they seem dry, but avoid adding much liquid because the squash can release more as it warms. Reheat only the portion you plan to eat. For oven reheating, cover the squash in an oven-safe dish and warm it at 350°F (175°C) until hot; the time depends on the quantity and dish, so check the center. Freeze plain cooked strands in a freezer-safe container for up to 2 months for best texture, though thawed squash will be softer. Thaw in the refrigerator and drain excess liquid before using.
Frequently Asked Questions
How long does spaghetti squash take in a 1,000-watt microwave?
A 2½- to 3-pound squash, cut in half and cooked cut-side down in a covered dish, takes about 12 minutes on high in a 1,000-watt microwave, followed by a 5-minute rest. Start checking at 12 minutes; if the thickest part is still firm, continue in 1-minute increments. A smaller squash may finish sooner, while a large one can take longer.
Can I microwave spaghetti squash whole?
Yes, but pierce the shell several times with a fork first so steam can escape, and use a microwave-safe plate. Cooking time varies substantially with size and microwave power, so cook in stages and turn it carefully as needed. Let it cool enough to handle before cutting it open, since steam will escape from the hot center. For more even cooking and easier doneness checks, halving it before microwaving is generally the more predictable method.
Should the squash be cut-side up or cut-side down?
For this recipe, put both halves cut-side down over a small amount of water. The covered dish traps steam, which helps soften the flesh. Some cooks use cut-side up, especially when seasoning the inside or cooking without added water; that can work too, but the texture and timing may differ. Whichever way you place it, avoid letting the squash sit in a deep pool of water.
How can I tell when spaghetti squash is done?
Press a fork into the thickest part of the flesh. When it is cooked, the fork enters easily and the flesh pulls into strands with a gentle scrape. If the center resists or comes away in hard chunks, microwave for another minute and test again. Tender strands should still have some shape; if the flesh collapses into a wet mash, it has cooked too long.
Why is my microwaved spaghetti squash watery?
Squash naturally contains plenty of moisture, and some specimens release more liquid than others. Water in the dish helps create steam, but it should be measured rather than poured over the flesh. After cooking, drain the dish and let the strands sit in a sieve for a few minutes if necessary. Tossing with sauce only when you are ready to serve also helps keep the finished dish from becoming watery.
Can I cook just one half?
Yes. Put the unused raw half cut-side down in a covered container and refrigerate it; use it within 3 to 4 days. Microwave the half you are cooking in a suitable dish with a little water, and begin checking before 12 minutes because a single half may cook faster than two halves. The same fork test applies, and any extra time should be added one minute at a time.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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