Here is my favorite way to make spaghetti squash in the microwave, with just a halved squash, a little water, butter, and some salt and pepper for a quick and easy side dish.
This microwave method has become my go-to on busy weeknights when I want something healthy but don’t have time to wait for the oven. It’s ready in a fraction of the time, and honestly, it tastes just as good!
Why You’ll Love This Spaghetti Squash
- Super quick cooking – Using the microwave cuts your cooking time down to just 15-25 minutes, way faster than roasting it in the oven for over an hour.
- Incredibly simple – With just one main ingredient and a microwave, you can have perfectly cooked spaghetti squash without any fuss or complicated steps.
- Low-carb and healthy – This naturally gluten-free veggie makes a great pasta substitute if you’re watching your carbs or just want to add more vegetables to your meals.
- Minimal cleanup – No roasting pans or multiple dishes to wash—just your microwave-safe dish and you’re done.
What Kind of Spaghetti Squash Should I Use?
Any spaghetti squash you find at the grocery store will work great for this recipe, whether it’s small, medium, or large. Look for one that feels heavy for its size and has a hard, smooth rind without any soft spots or cracks. The color can range from pale yellow to deep golden, and both will give you those signature spaghetti-like strands. If you’re cooking for just one or two people, grab a smaller squash (around 2-3 pounds), but if you’re feeding a crowd or want leftovers, go for a bigger one – just keep in mind that larger squashes may need a bit more time in the microwave.
Options for Substitutions
This simple recipe is pretty straightforward, but here are a few things you can swap:
- Spaghetti squash: This one’s non-negotiable – you really need spaghetti squash for this recipe since it’s the star of the show. Other squash varieties won’t give you those signature noodle-like strands.
- Butter: If you’re dairy-free or just prefer something else, olive oil or coconut oil work great. You can also use ghee if you have it on hand. Each adds its own flavor, so pick what sounds good to you.
- Salt and pepper: While basic salt and pepper are classic, feel free to get creative with your seasonings. Garlic powder, Italian seasoning, or even a sprinkle of parmesan cheese can take this in different directions depending on what you’re serving it with.
Watch Out for These Mistakes While Cooking
The biggest mistake people make with microwave spaghetti squash is not piercing the skin before cooking, which can cause it to explode in your microwave – use a fork or knife to poke several holes all over the squash before you start.
Another common error is trying to cut the raw squash in half right away, which is dangerous since the skin is rock-hard – microwave it whole for 5 minutes first to soften it up, then let it cool before cutting.
Overcooking turns your squash into mush instead of nice strands, so start checking it after 10 minutes and add time in 2-3 minute intervals until the flesh is tender but still has some bite.
Don’t forget to let the squash cool for a few minutes after cooking before handling it, and when you scrape out the strands with a fork, go gently in a circular motion to get those perfect spaghetti-like threads.
What to Serve With Spaghetti Squash?
Spaghetti squash is pretty mild on its own, so it pairs really well with bold, saucy dishes. I love serving it with marinara sauce and meatballs, just like you would with regular pasta, or topped with a meaty bolognese. It also works great as a side dish alongside grilled chicken, baked salmon, or even a juicy steak. For a lighter meal, toss it with pesto, cherry tomatoes, and some grilled shrimp, or mix in some sautéed garlic and vegetables for a simple veggie-packed dinner.
Storage Instructions
Store: Cooked spaghetti squash keeps really well in the fridge for up to 5 days. Just put it in an airtight container once it’s cooled down. I like to store mine plain without any butter or seasonings so I can use it in different dishes throughout the week.
Freeze: You can freeze cooked spaghetti squash for up to 3 months in freezer-safe bags or containers. It might release a bit more water when you thaw it, but it still works great in casseroles or mixed with sauce.
Reheat: Just pop it back in the microwave for a minute or two until it’s warmed through. You can also heat it up in a skillet on the stove with a little butter or olive oil, which helps get rid of any extra moisture.
| Preparation Time | 5-10 minutes |
| Cooking Time | 9-15 minutes |
| Total Time | 14-25 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 150-180
- Protein: 3-4 g
- Fat: 0-1 g
- Carbohydrates: 36-40 g
Ingredients
- 1/4 cup water
- 1 spaghetti squash (halved lengthwise)
- salt to taste
- black pepper to taste (freshly ground preferred)
- 2 tbsp butter (I prefer Kerrygold for richness)
Step 1: Prepare and Microslice the Squash
- 1 spaghetti squash
Place the whole spaghetti squash on a microwave-safe plate.
Using a sharp fork, carefully poke the squash about 8-10 times all around.
This allows steam to escape during the initial microwave and prevents it from exploding.
Microwave the squash for 3-4 minutes to soften it slightly, making it easier and safer to cut.
Step 2: Halve, Deseed, and Steam Cook
- 1 spaghetti squash
- 1/4 cup water
Carefully remove the squash from the microwave; it will be hot.
Place it on a cutting board and slice it in half lengthwise.
Using a spoon, scoop out and discard the seeds and fibrous strands from both halves.
In a microwave-safe dish, add 1/4 cup of water, then place the squash halves face down into the water.
Cover the dish tightly with plastic wrap to create a steaming environment.
Step 3: Microwave Until Tender and Shred
- 1 spaghetti squash
Microwave the covered squash for 6-10 minutes, or until the flesh is very tender when pierced with a fork.
Cooking time will vary based on your microwave’s wattage and the size of the squash.
Carefully remove the plastic wrap, being mindful of the hot steam escaping.
I like to let it sit for a minute or two before uncovering to continue steaming slightly.
Use a fork to gently scrape the cooked flesh from the shell, creating spaghetti-like strands.
Step 4: Season and Serve
- 2 tbsp butter
- salt to taste
- black pepper to taste
Transfer the spaghetti squash strands to a serving dish.
Add the butter, salt, and freshly ground black pepper to taste.
Toss gently until the butter is melted and evenly distributed.
I always recommend using freshly ground black pepper for a more pungent aroma and flavor.
Serve immediately as a delicious and healthy side dish or base for your favorite sauce.
Basic Microwave Spaghetti Squash
Ingredients
- 1/4 cup water
- 1 spaghetti squash (halved lengthwise)
- salt to taste
- black pepper to taste (freshly ground preferred)
- 2 tbsp butter (I prefer Kerrygold for richness)
Instructions
- Place the whole spaghetti squash on a microwave-safe plate. Using a sharp fork, carefully poke the squash about 8-10 times all around. This allows steam to escape during the initial microwave and prevents it from exploding. Microwave the squash for 3-4 minutes to soften it slightly, making it easier and safer to cut.
- Carefully remove the squash from the microwave; it will be hot. Place it on a cutting board and slice it in half lengthwise. Using a spoon, scoop out and discard the seeds and fibrous strands from both halves. In a microwave-safe dish, add 1/4 cup of water, then place the squash halves face down into the water. Cover the dish tightly with plastic wrap to create a steaming environment.
- Microwave the covered squash for 6-10 minutes, or until the flesh is very tender when pierced with a fork. Cooking time will vary based on your microwave's wattage and the size of the squash. Carefully remove the plastic wrap, being mindful of the hot steam escaping. I like to let it sit for a minute or two before uncovering to continue steaming slightly. Use a fork to gently scrape the cooked flesh from the shell, creating spaghetti-like strands.
- Transfer the spaghetti squash strands to a serving dish. Add the butter, salt, and freshly ground black pepper to taste. Toss gently until the butter is melted and evenly distributed. I always recommend using freshly ground black pepper for a more pungent aroma and flavor. Serve immediately as a delicious and healthy side dish or base for your favorite sauce.
