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Microwave Spaghetti Squash with Tomatoes & Basil

Spaghetti Squash Recipe with Tomatoes and Basil

If you ask Nathan what his most favorite recipe to cook is, he’ll tell you, “p’skeddi squash and steak!” He’s taken quite a liking to p’skeddi squash, and we’ve never tried to correct his pronunciation of spaghetti squash, it’s just too darn cute! Though I can imagine one day, when he’s older and cooking a romantic meal for a special gal, calling it p’skeddi may ruin his chances of a second date.

Due to a little goof while gardening with 35 seed packets and 2 over-zealous kids, we planted 12 spaghetti squash plants in the garden, enough to supply our entire zip code with spaghetti squash for life.

Thankfully, the chickens have a taste for the leaves and the happy-yellow flowers – and we haven’t stopped them from consuming most of the spaghetti squash plants, so now we’re left with 3 plants, one of which is barely hanging on.

The hens are my heroes!

Microwaving the Spaghetti Squash

The fastest way to cook the spaghetti squash is to microwave it! If microwaving a solid, heavy squash intimidates you a bit, you can also bake the spaghetti squash in the oven, which takes an hour to do, but is just as easy.

You’ll take a sharp paring knife and carefully, very carefully, pierce the squash in several places all over. It’s a hard squash, so it takes a bit of effort to do this. I guess a better instruction would be to say STAB the squash. But do this carefully, k?! The squash is a round, rolly, hard object.

Microwave on high for 10-12 minutes, rotating the squash halfway during cooking.

After cooking, just let the squash sit there for a few minutes to cool down a bit. Put on some oven gloves and remove the hot squash.

I highly suggest a thick towel or oven gloves – remember you stabbed the squash? Well inside the squash is steaming hot squash and some liquid which may leak through the stab marks.

I use these Pit Mitts – okay, so I look like a dork, but they are amazing – soft gloves that actually fit my hand with rubber grippy grip lines all over. I highly recommend them as I’m not a fan of those traditional oven mitts that make you feel like you’re cooking with Barney the annoying purple dinosaur hands.

The squash should cut open very easily, with no resistance. If not, return it back to microwave and let it go for another couple of minutes.

Once you cut it open, it should look like this. Remove the seeds. If you’re only cooking for a small family, just use half the spaghetti squash, and save the other half for another recipe (see end of post for links to other great spaghetti squash recipes)

Use two fork to scrape out the strands of spaghetti squash. Try a piece of squash – if you feel like it needs to be cooked a little more, don’t worry – we’ll be saute’ing in a pan and you can cook the squash further in the pan. Just make a mental note that you’ll need to add a couple minutes of cooking time in the pan.

Okay, now it’s time to saute the rest of the ingredients – fresh basil, garlic and tomatoes.

Add in the spaghetti squash, toss with tongs. Season with salt, pepper and balsamic vinegar.

Throw in the cheese! Toss again.

Serve right away!

 

Print

Spaghetti Squash with Tomatoes and Basil Recipe

Servings: 8-10 Prep Time: 8 minutes Cook Time: 15 minutes
Spaghetti Squash Recipe with Tomatoes and Basil

If you're only feeding 4-6 people, I suggest cooking the spaghetti squash whole, then only using half of the squash when you're ready to saute with the tomatoes.

I like my spaghetti squash not too hard, not too soft. It shouldn't be mushy, you should be able to still separate the strands of squash.

Ingredients:

1 spaghetti squash
1 tablespoon olive oil
4 cloves garlic, minced
2 tomatoes, chopped
few basil leaves, chopped
salt and pepper
1 teaspoon balsamic vinegar
1/4 cup grated pecorino or parmesan cheese

Directions:

1. Using a sharp paring knife, carefully pierce (I really mean stab) the spaghetti squash in a few places (about 6 slashes is good). Microwave on high for 10-12 minutes, turning/rotating the squash halfway during cooking. A fork should very easily pierce through the squash, if there is resistance - microwave for an additional 1-2 minutes.

2. Let squash cool for a few minutes before handling. Carefully (the squash will be steaming hot!), use a chef's knife to cut the squash in half, lengthwise. The squash should be soft and easy to cut. Remove and discard the seeds. Use two forks to scrape apart the strands of the squash. Compost or discard the skin.

3. Heat a large saute pan over medium heat with the olive oil. Add in the garlic and cook for 1 minute. Add in the tomatoes and basil and cook for 2 minutes. Turn heat to medium-high and add in the spaghetti squash and toss. Season with salt and pepper and drizzle in the balsamic vinegar. Taste the squash - adjust seasoning and if the squash still needs a bit more time to cook through, cover and cook for 2 minutes. If the squash texture is perfect, toss in the grated cheese and serve immediately.

 

More Spaghetti Squash Recipes

Moroccan Spiced Spaghetti Squash (Smitten Kitchen)
Recipe for Spaghetti Squash and Chard Gratin (Kalyn’s Kitchen)
Spaghetti Squash with Ricotta, Sage, and Pine Nuts (The Kitchn)
Spaghetti Squash with Sausage (White on Rice Couple)

 

 

 

 

Comments 41

  1. Tanvi @ The Hathi Cooks

    Ooh! This looks so delicious! I’ve always been intrigued by spaghetti squash but never cooked with it because I didn’t know what to do with it. This recipe looks delicious!

  2. Candace Richman

    I just can’t like this stuff – the squash I mean. I’m assuming I’m doing it wrong but mine always comes out slightly crunchy. So it’s like crunchy noodles. Is it because I’m not cooking it long enough? Your pictures make it look amazing… but then I remember diving in with a fork and having crunchy squash flavor =(

  3. patsy

    I love spaghetti squash… I just need to get my boys to like it, so I can justify making it more often! This looks like a possible winner for them!

  4. theminx

    I have the same issue! Every time I’ve tried it, it’s been too crunchy. And bland.

    There’s got to be something to do with this squash other than pretend it’s actually spaghetti. Because it’s not.

  5. Erin Smith

    I never even thought about microwaving squash. I am totally making this recipe tonight since I have a spaghetti squash sitting on my counter. Thanks.

  6. Kim Bee

    Wow this looks so incredibly tasty. And easy, I love easy. I love meals that not only taste good but are pretty. This one definitely meets that criteria.

  7. Michelle

    I haven’t had spagetti squash in years. Too bad our garden is pretty much done for this season but you can be sure that we will be getting some seed to plant next year. In the meantime will need to but some so we can try this as it has me soooooo hungry.
    I LOVE tomatoes and use them in numerous recipes but never thought to use them with spagetti squash.
    Thanks for a great idea/recipe

  8. Chris

    Oh sure…just rub your “fresh basil” in our noses:) Our basil died at the first or second freeze that we had.

    I haven’t tried spaghetti squash yet. I just got around to butternut squash last year and was surprised I liked it. This easy but colorful and tasty dish could just be the trick for getting me to try the p’skedi.

  9. Kim in MD

    I love spaghetti squash- it really tastes just like spaghetti without all of the carbs! This looks delicious, Jaden! I love the glove recommendation, too. This morning I saw a commercial for the “Ov Glove”, which was basically a white version of your Pit Glove. I’m going with the Pit Glove!

  10. summer

    try this recipe. its slightly sweet so you may wanna modify but its by far my fav for spaghetti squash. i just cant see puttin the same stuff on it i would noodles. oh and bake it longer like 60+ min and it’ll be more tender. also i cut mine in half scoop out seeds then bake in half with cut sides down

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  13. Penny

    Be careful if you microwave the squash whole. I pierced mine, but apparently not enough, the whole thing exploded in the microwave and made a huge mess! The texture and taste is much better if it is cut in half and roasted in a regular oven with a little olive oil and garlic.

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  15. Loida

    I’m shy away from cutting the squash in half, it’s not an easy task with it being round and very hard! The was a piece of cake, loved the ease of making it this way. It could have used a couple of extra minutes as I didn’t even make the recipe but tried the technique and didn’t read though so I didn’t realize another part was cooking it in a pan. No worried though, and next time I will try your recipe looks yummy!!!j

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  23. Scott

    I just made this. So quick and incredibly delicious! I’ll never prepare spaghetti squash any other way, ever again. Thank you.

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