Ingredients:

  • 1 medium Spaghetti Squash (approx. 3 lbs / 1.4 kg)
  • 2 Tbsp Water (for steaming)
  • 1 tsp Sea Salt, divided
  • 1/2 tsp Freshly Cracked Black Pepper
  • 2 Tbsp Unsalted Butter (or olive oil)
  • 1 clove Minced Garlic (or 1/2 tsp garlic powder)
  • 3 Tbsp Grated Parmesan or Pecorino
  • 1 Tbsp Fresh Parsley, chopped

Instructions:

  1. Wash and Pierce: Thoroughly wash the squash. Using a sturdy fork or skewer, pierce the squash deeply and evenly all over (10–12 times). This is crucial to allow steam to escape and prevent the squash from bursting.
  2. Microwave Whole: Place the squash on a microwave-safe plate. Microwave on high power for 5 to 7 minutes. (This partial cook is designed only to soften the tough rind).
  3. Rest and Flip: Carefully remove the hot squash using pot holders. Let it rest for 2–3 minutes to allow internal pressure to settle. Flip it over and return to the microwave for another 3 to 5 minutes (total softening time is about 8–12 minutes).
  4. Slice Safely: Once the squash is cool enough to handle, use a sharp chef's knife to carefully cut the squash in half lengthwise (from stem to end). The cut should now be much easier due to the softening.
  5. Remove Seeds: Use a spoon to scrape out the seeds and stringy membranes from the centre of both halves. Discard these.
  6. Season the Halves: Sprinkle each cavity with 1/4 tsp of the total salt and 1/4 tsp of the total pepper.
  7. Final Steam Cook: Place the two squash halves, cut-side up, on the microwave plate. Add the 2 Tbsp (30 ml) of water to the plate (this helps generate steam for even cooking). Cover the halves loosely with paper towels.
  8. Cook to Tenderness: Microwave on high for 4 to 6 minutes. The squash is done when the flesh is easily pierced with a fork and looks translucent.
  9. Rake the Strands: Use a fork to gently scrape the flesh away from the rind. The flesh should separate easily into noodle-like strands. Rake all the strands into a warm serving bowl.
  10. Dress and Season: In a small, microwave-safe dish, melt the butter along with the minced garlic for 30 seconds. Pour the garlic butter over the squash strands.
  11. Toss and Finish: Toss the spaghetti squash lightly with the remaining salt and pepper, the grated Parmesan, and the fresh parsley. Serve immediately while hot.