Best Microwave Spaghetti Squash Small Hubbard Squash Recipes

Microwave Spaghetti Squash image

Provided by France C

Time 20m

Yield 4

Number Of Ingredients 2

1 (3 pound) spaghetti squash
1 cup water, or as needed

Steps:

Carefully cut stem end off the spaghetti squash. Poke a few small slits in the squash in a dotted line where you plan to slice the squash. Carefully cut between the slits until the squash is cut in half. Scoop out seeds and pulp.
Place squash in a 9x13-inch microwave-safe dish, cut-side down. Pour water into the dish so it is at least 1/2 inch deep.
Microwave on high power until skin is soft and can be pierced with a fork, 12 to 15 minutes. If dish is too big to rotate, turn off the turntable and rotate dish halfway through.

Nutrition Facts : Calories 105.6 calories, Carbohydrate 23.5 g, Fat 1.9 g, Protein 2.2 g, SaturatedFat 0.4 g, Sodium 59.7 mg

Microwave Spaghetti Squash image

Provided by Taste of Home

Time 25m

Yield 6-8 servings.

Number Of Ingredients 12

1 spaghetti squash (about 1-1/2 pounds)
1 medium sweet red pepper, thinly sliced
1 small onion, thinly sliced
2 garlic cloves, minced
1 tablespoon olive oil
1 medium tomato, chopped
1 medium zucchini, thinly sliced
1 cup sliced mushrooms
1 tablespoon tarragon vinegar
1 teaspoon dried tarragon
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Pierce squash with a fork. Place on paper towel in microwave; cook on high for 3-1/2 minutes per pound or until squash is soft. Let stand 5-10 minutes. Cut in half; remove seeds and scoop out pulp. Set aside. In a 2-qt. casserole, toss red pepper, onion, garlic and olive oil. Cover and microwave on high for 1-1/4 minutes or until slightly soft. Add tomato, zucchini, mushrooms, vinegar, tarragon, salt and pepper. Cover and microwave on high for 2 minutes or until crisp-tender. Toss with squash and serve immediately.

Nutrition Facts :