Recipe By France C
Published Nov 17th
Prep 5m Cook 15m Additional - Ready In 20m
Servings 4 servings Calories 105.6

Microwaving spaghetti squash is much easier and quicker than waiting for it to roast in the oven. Once done, it is ready to be topped with your favorite ingredients, or kept simple with just a pat of butter and some salt. For longer strands, cut the squash crosswise instead of lengthwise.

Recipe Ingredients

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

Cooking Directions

  1. 1 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.
  2. 2 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.
  3. 3 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
  • Carbohydrate 23.5 g
  • Fat 1.9 g
  • Protein 2.2 g
  • Saturated Fat 0.4 g
  • Sodium 59.7 mg

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Chef's Notes

Cooking times will vary according to squash size and microwave wattage; To make squash easier to cut, poke holes in the squash and microwave for 5 minutes before cutting. Adjust remaining cook time accordingly; You can reserve the seeds and roast them as you would pumpkin seeds.


  1. Simple and easy. Just what I needed!
  2. Very simple and easy. Butter, salt and pepper is all you need. Very subtle flavor. I will make it again using this method.
  3. very good easy and healthy