This afternoon when I asked Shane what he’d like for dinner: bbq chicken (something I wouldn’t eat) or Mexican rice + zucchini (something I would eat) he said bbq chicken. I was actually happy he chose this, because that meant I got to eat this!
Spaghetti squash! Shane likes squash – but only acorn or kabocha. I, however, am an equal opportunity squash eater. I like all squash! So, all afternoon, I was thinking about how I would prepare my spaghetti squash. Then, when I got home from training tonight, I was starving, and ready to eat.
You can imagine my disappointment when I read the label said to cook for an entire hour.
To heck with that!! I thought. This squash is going in the microwave!
Unfortunately, the label didn’t have a microwave option, so I went with what I knew from microwaving other starchy carbs like potatoes, peppers, other squash, etc.
First, I cut the squash in half (which proved to be the hardest part!) and scooped out the seeds:
Then, I filled a jelly roll pan with just enough water to fill the bottom, placed the squash inside the pan, and covered the squash with some plastic wrap:
(then I switched to a glass pan after realizing this one might be not-so-microwave friendly)
Next, I stuck it in the microwave. I cooked the squash in 2-3 minute increments, sticking a fork in it after each round, and landed on a total microwave time of 10 minutes.
10 minutes vs. 60 minutes? TEN, says the modern working woman!!!
And it’s a good thing, because for the entire duration I was snacking on last night’s leftover appetizer.
If it took an hour, I’d have killed my appetite…and then some.
After it cools, simply scrape the squash out with a fork and it will come out like spaghetti!
Once cooled, I seasoned the squash with a little organic butter, sea salt, and pepper, and then topped it with a hefty amount of goat cheese and some beets:
This combination was so SIMPLE, yet so delicious. I enjoyed it with a side of the most awesome green beans ever.
Done and on the table in less than 20 minutes!
Microwaved Spaghetti Squash
1 jelly roll pan
1/2 spaghetti squash, length-wise
Scoop seeds out of the squash with a spoon. Fill the bottom of a jelly roll pan with water, and place the squash in the pan. Wrap with plastic wrap to cover, and microwave for 10 minutes on high. Let cool, and then scrape the squash out with a fork.
Time to go read. I’m in the middle of an intense book right now!!
What’s your favorite squash?