cooking spaghetti squash in microwave
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Spaghetti
Spaghetti (Italian: [spaˈɡetti]) is a long, thin, solid, cylindrical pasta.[1] It is a staple food of traditional Italian cuisine. Like other pasta, spaghetti is made of milled wheat and water and sometimes enriched with vitamins and minerals. Italian spaghetti is typically made from durum wheat semolina.[2] Usually the pasta is white because refined flour is used, but whole wheat flour may be added. Spaghettoni is a thicker form of spaghetti, while capellini is a very thin spaghetti.
Originally, spaghetti was notably long, but shorter lengths gained in popularity during the latter half of the 20th century and now it is most commonly available in 25–30 cm (10–12 in) lengths. A variety of pasta dishes are based on it and it is frequently served with tomato sauce or meat or vegetables.
History
The first written record of pasta comes from the Talmud in the 5th century AD and refers to dried pasta that could be cooked through boiling,[3] which was conveniently portable.[4] Some historians think that Arabs introduced pasta to Europe during a conquest of Sicily. In the West, it may have first been worked into long, thin forms in Sicily around the 12th century, as the Tabula Rogeriana of Muhammad al-Idrisi attested, reporting some traditions about the Sicilian kingdom.[5]
The popularity of spaghetti spread throughout Italy after the establishment of spaghetti factories in the 19th century, enabling the mass production of spaghetti for the Italian market.[6]
In the United States around the end of the 19th century, spaghetti was offered in restaurants as Spaghetti Italienne (which likely consisted of noodles cooked past al dente, and a mild tomato sauce flavored with easily found spices and vegetables such as cloves, bay leaves, and garlic) and it was not until decades later that it came to be commonly prepared with oregano or basil.[7][8][9]
How To Cook Spaghetti Squash in the Microwave
Never Heard of Spaghetti Squash?
You’ve probably seen these big yellow squash at the supermarket on your way to the butternut and acorn squashes and wondered what the big deal was. The big deal is this: These squashes naturally grow in such a way that, once cooked, the squashy insides will pull apart in long, spaghetti-like strands. No tricks. No science lab hijinks. Just Mother Nature being awesome.
These long squash strands are definitely noodle-like in many ways: They are tender enough that you can twirl them around your fork; they have a mild, slightly sweet flavor that makes them great for everything from serving with tomato sauce and cheese, to tossing into a skillet for some sneaky pad Thai; and they even look enough like spaghetti to fool the casual observer.
They are, however, still squash. Even when completely cooked until tender, the strands will still have a bit of crunchiness to them. I really love this texture, especially in hearty “pasta” bakes and “noodle” stir-fries with other vegetables, but they’re probably not going to fool your 3-year-old. No, it’s not exactly pasta, but it’s still really good!
If you’ve never had spaghetti squash before, it’s worth a try — especially when making it in the microwave is so quick and easy.
INGREDIENTS
- 1 spaghetti squash (3 to 4 pounds)
- Olive oil
- Salt
- Pepper
EQUIPMENT
- Paring knife
- Dinner fork
- Microwavable baking dish or pie dish
- Oven mitts
- Cutting board
- Chef knife
INSTRUCTIONS
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Lightly score the squash where you will cut it in half: Use a paring knife and cut into the squash 1/8- to 1/4-inch deep from stem to bottom on both sides. This is the line where you will be cutting the squash in half.
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Poke the squash in a few places with either your paring knife or a dinner fork: This creates vents to allow steam to escape during the initial cooking of the squash.
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Microwave the squash for 5 minutes: Place the squash in the baking dish and microwave for 5 minutes on high. This cooks the squash a little bit and makes it easier to cut in half. Do not microwave the whole squash for longer than 5 minutes since this can cause steam to build up inside the squash and create a dangerous situation (even with vent holes poked through the shell).
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Cut the squash in half: Use oven mitts to remove the baking dish with the squash from the microwave. Place the squash on the cutting board and use a chef’s knife to cut all the way through to the middle of the squash — start to one side of the stem, cut through the bottom, and then cut the other side of the squash up to the stem. Use your hands to pull the two halves apart and break the squash at the stem (don’t try to cut through the stem). The squash will still be hard when you cut it and you’ll need to use force, but less than if the squash was raw.
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Scoop out the seeds: Save the seeds for roasting, if you like!
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Flip the squash halves upside down in the baking dish: You can cook each squash half separately if your baking dish is too small to fit both, or cook both at once. You can also save one half in the fridge to cook later.
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Fill the dish with about 1 inch of water: The exact amount isn’t important; you just want the squashes to be partially submerged and to have enough water to create steam in the microwave.
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Microwave on high for 5 minutes.
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Check the squash: When done, a fork poked through the skin should slide easily into the squash. Continue microwaving on high for another 2 to 5 minutes as needed.
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Scrape the squash strands from the inside: Remove the baking dish using oven mitts and transfer the squash halves to a cutting board. Use a fork to scrape the strands of squash from the inside. You should get 6 to 8 cups of “noodles” from a 3- to 4-pound squash.
Microwave Spaghetti Squash
Ingredients
Directions
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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.
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Place squash in a 9×13-inch microwave-safe dish, cut-side down. Pour water into the dish so it is at least 1/2 inch deep.
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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.
MICROWAVE SPAGHETTI SQUASH
INGREDIENTS
You’ll only need one ingredient to make this recipe! A 2-lb. spaghetti squash. Once it’s cooked, you can toss the strands with salt, pepper, garlic powder, and butter. But those are all optional ingredients.
INSTRUCTIONS
Cooking spaghetti squash in the microwave is so easy! Here are the basic steps. The detailed instructions can be found in the recipe card below.
Your first step is to pierce the squash with a fork. You can leave it whole – there’s no need to cut it first. As long as you pierce it with a fork before cooking, it shouldn’t explode in the microwave.
Then, place the squash on a microwave-safe plate and microwave it for 5-6 minutes on each side.
Once the squash cooked, let it cool so that it’s not too hot to handle. Then cut it open with a sharp knife, remove the seeds snd pulp, and rake a fork back and forth across its flesh to create strands.
Cooking Spaghetti Squash in the Microwave (Quickest Method)
If you are looking to cook spaghetti squash quickly, the microwave is your answer. Microwaved squash can used in place of roasted squash in most recipes.
To cook spaghetti squash in the microwave, follow these easy steps:
- Cut the squash in half, scoop out the seeds, and season with olive oil, salt, and pepper.
- Place the squash halves cut-side-down in a microwave-safe baking dish. Fill the dish with water so that it is about 1-inch deep.
- Microwave for 5 minutes, check the squash and continue to microwave for 2 to 5 minutes until the squash is easily pierced with a fork. Allow the squash to cool, and then scoop out the flesh with a fork.
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