Ingredients:

  • 1 medium spaghetti squash (about 2–3 lb / 900–1,350 g)
  • 2–4 tbsp water (30–60 ml) — for steaming in the dish (optional if cooking whole)
  • 1 tbsp extra-virgin olive oil (15 ml) or 1 tbsp unsalted butter (14 g) — optional for finishing
  • Kosher salt, to taste (start with 1/2 tsp / ~3 g)
  • Freshly ground black pepper, to taste (about 1/4 tsp / ~1 g)
  • 2 tbsp grated Parmesan (10–15 g) — optional
  • 1–2 tbsp chopped fresh parsley or basil (2–6 g) — optional
  • 1/2 cup marinara or pesto for serving (120 ml) — optional

Instructions:

  1. Prepare the squash: Wash and dry the squash. Trim the stem end so the squash sits stable on the board. Carefully cut the squash in half lengthwise with a sharp knife. If uncomfortable cutting, use the whole-squash method: pierce skin several times and microwave whole to soften slightly before halving.
  2. Remove seeds: Use a spoon to scoop out seeds and the stringy center from each half; set seeds aside if you want to roast them later.
  3. Season and arrange for microwaving: Place halves flesh-side down in a microwave-safe shallow dish. Add 2–4 tbsp (30–60 ml) water to the dish to create steam. Cover the dish with a microwave-safe cover or microwave-safe plastic wrap, leaving a small vent.
  4. Microwave-cook: Microwave on high. For a medium (2–3 lb / 900–1,350 g) squash: 8–12 minutes. For a larger squash: 12–15 minutes. If using a 700–800 W microwave, start at the higher end of the times; for 1000+ W, start lower. If unsure, microwave in 2-minute increments after the initial time.
  5. Check doneness: Carefully remove the cover (steam will be hot). Test with a fork: flesh should be tender and easily separated into strands and the fork should pierce the center with little resistance. Visual cue: flesh pulls away into long strands that look like thin spaghetti.
  6. Rest and finish: Let halves rest face-down in the dish or on a plate for 5 minutes so carryover steam finishes cooking. Use a fork to scrape strands into a bowl or serve directly in the shell. Drizzle with olive oil or toss with butter, salt, pepper, and optional Parmesan and herbs.
  7. Serve: Dress with sauce (marinara, pesto), add protein (grilled chicken, Italian sausage), or use in salads and casseroles. Save and roast the seeds for a crunchy snack if desired.