Spaghetti Squash
Directions
- Pierce squash (about an inch deep) all over with a small sharp knife to prevent bursting.
- Cook in an 800-watt microwave oven on high power (100 percent) for 6 to 7 minutes.
- Turn squash over and microwave until squash feels slightly soft when pressed, 8 to 10 minutes more.
- Cool squash for 5 minutes.
- As soon as the squash is cool enough to handle, cut it in half.
- Carefully scoop out the seeds and discard them.
- Using a fork, separate the squash into strands and then scoop them out of the squash shell.
- Season with salt and pepper, and dress with whatever sauce you like.
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