Steamy Kitchen Recipes | RSS Feed Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 24 Jul 2015 17:57:41 +0000 en-US hourly 1 Microwave Spaghetti Squash with Tomatoes & Basil Mon, 14 Nov 2011 19:22:07 +0000 Microwave instructions for Spaghetti Squash with Tomatoes and Basil with step by step photos.

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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!



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.


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


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)





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Baked Spaghetti Squash with Garlic and Butter Tue, 28 Sep 2010 15:47:29 +0000 Simple Baked Spaghetti Squash recipe with step by step photos -- just pierce and bake.

The post Baked Spaghetti Squash with Garlic and Butter appeared first on Steamy Kitchen Recipes.

Spaghetti Squash Recipe with Garlic and Butter

Say hello to the spaghetti squash.

I gotta say, big squash is intimidating. It’s heavy, hard to peel, hard to cut (hack saw anyone?) and hurts when you drop the bastard on your foot *!@#!*%Y&!!!

But how can you resist that sunshiney-happy-yellow? It will be one of the easiest vegetable dishes you can make. I cook the long strands like I do spaghetti (well, why not!?) and toss it with garlicky butter and shower with parmesan cheese.

In reality, as intimidating as a squash looks, it’s strangely simple to cook. Just plop it on a baking sheet and pierce a few times all around with a sharp paring knife or bamboo skewer. No cutting, no peeling, no marinating, no massaging. Just plop. And carry it to your oven. WITHOUT tilting the pan and dropping it on your foot. According to commenters below…you could also microwave the sucker for a few minutes, slice in half and roast cut-side-down for 30 minutes.

OR — you could just microwave the ENTIRE thing.

But I like baking the best.

Roast the squash whole! Spaghetti Squash Recipe

Bake 375F for about an hour. Just until you can pierce it easily without resistance with a knife.

Roast until easy to pierce - Spaghetti Squash Recipe

Let it cool, then slice open and rake out the seeds.

Remove seeds - Spaghetti Squash Recipe

Then use your fork and scrape away….oooh lookie lookie at those pretty strands. If it seems really hard to scrape out the squash, return to the oven for another 10 minutes. The squash shouldn’t be mushy — taste it — it should still have a nice, slight crunch.

Use fork to keep strands - Spaghetti Squash Recipe

One squash will feed lots of people.

One squash makes a lot - Spaghetti Squash Recipe

Loads of butter, loads of garlic.

Add butter and garlic  Spaghetti Squash Recipe

Loads of parsley or basil.

Parsley -Spaghetti Squash Recipe

Toss in the squash, season with salt.

Add squash -Spaghetti Squash Recipe

And loads of grated parmesan cheese.

shave parmesan cheese -Spaghetti Squash Recipe

Perfecto! Baked Spaghetti Squash with Garlic and Butter.

Spaghetti Squash Recipe


Baked Spaghetti Squash with Garlic and Butter Recipe

Servings: 6 Prep Time: 5 Cook Time: 60

I tend to under-bake the spaghetti squash just a bit, so it still retains just a slight crunch. Baking time really depends on how big your squash is - try to get the smallest one, especially if you’re only feeding 4 people. It’s ready if you can pierce the squash with a paring knife with little resistance. If you’re a garlic love, don’t be shy - use more!

Alternatively, microwave the whole squash for 2-4 minutes (to soften enough to cut lengthwise). Place squash cut-side down on baking sheet and roast for 30 minutes until tender.


1 small spaghetti squash (about 3-4 pounds)
2 tablespoons butter
2 cloves garlic, finely minced
1/4 cup finely minced parsley (or basil)
1/2 teaspoon salt (or to taste)
1/4 cup shredded parmesan cheese


1. Preheat oven to 375F. Pierce squash a few times with sharp paring knife (to let steam escape). Bake spaghetti squash for 60 minutes, or until a paring knife pierces easily through skin with little resistance. Let squash cool for 10 minutes.

2. Cut squash in half, lengthwise. Use a fork to remove and discard the seeds. Continue using fork to scrape the squash to get long, lovely strands. If the squash seem difficult to scrape, return the squash to bake for an additional 10 minutes.

3. Heat a large saute pan with the butter and the garlic over medium-low heat. When garlic becomes fragrant, add parsley, salt and spaghetti squash strands. Toss well, sprinkle in the parmesan cheese and taste to see if you need additional salt. The spaghetti squash should have a slight crunch (i.e. not mushy) - but if you like it softer, cover the pan and cook 2 more minutes.

More Spaghetti Squash Recipes

Spaghetti Squash Recipe with Tomatoes and Basil
Microwave Spaghetti Squash with Tomatoes and Basil from Steamy Kitchen

Spaghetti Squash with Pomodoro Sauce from Whipped

Spaghetti Squash and Chard Gratin from Kalyn’s Kitchen

Moroccan Spiced Spaghetti Squash from Smitten Kitchen

Stuffed Squash Boats from Dine & Dish

Spaghetti Squash with Crispy Bacon & Turnip Greens from Cooking by the Seat of my Pants

Spaghetti Squash with Tomatoes, Basil, Parmesan from Love & Olive Oil

Zucchini & Spaghetti Squash “Lasagne” from Green Lite Bites

The post Baked Spaghetti Squash with Garlic and Butter appeared first on Steamy Kitchen Recipes.

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