Ingredients:

  • 1 medium Spaghetti Squash (approx. 3 lbs / 1.5 kg)
  • 1/4 cup (60 ml) Water
  • 1 tbsp (15 ml) Extra Virgin Olive Oil
  • 1/2 tsp (2.5 g) Kosher Salt, divided
  • 1/4 tsp (1 g) Freshly Ground Black Pepper

Instructions:

  1. Puncture the Whole Squash: Using a sharp, sturdy knife or skewer, pierce the entire surface of the squash 6–8 times to allow steam to escape and prevent pressure buildup.
  2. Initial Softening (Pre-Cook): Place the whole, punctured squash directly into the microwave. Cook on high for 3 to 4 minutes. This softening makes the squash safer and easier to cut.
  3. Cut and Cool: Carefully remove the squash. Once cool enough to handle, use a sharp knife to cut the squash in half crosswise (around the equator, not tip-to-tip) to yield longer 'spaghetti' strands.
  4. Seed and Clean: Use a spoon or ice cream scoop to scrape out and discard the seeds and stringy membranes from both halves.
  5. Season the Halves: Lightly brush the cut surfaces of both squash halves with olive oil. Sprinkle evenly with 1/4 tsp of salt and the pepper.
  6. Add Water for Steaming: Place the squash halves cut-side down in a large, microwave-safe dish. Pour the measured 1/4 cup of water into the bottom of the dish to create a steamy cooking environment.
  7. Cover and Cook: Tightly cover the dish with microwave-safe plastic wrap or a fitted lid, ensuring a small vent hole is left open.
  8. Microwave: Cook on high power for 8 to 11 minutes. (Check early if your microwave wattage is high.)
  9. Test for Doneness: The squash is ready when you can easily pierce the skin with a fork and the flesh yields slightly. If still hard, return to the microwave for 1-minute intervals until tender.
  10. Rest (The Carryover Cook): Remove the dish (careful of hot steam). Let the squash rest, still covered, for 5 minutes. This completes the cooking process and ensures tenderness.
  11. Shred: Flip the squash halves cut-side up. Using a fork, gently scrape the cooked flesh away from the skin, moving from the outside edge toward the center, forming long strands.
  12. Final Seasoning: Toss the shredded strands in the remaining 1/4 tsp of salt and any flavorful liquid collected in the bottom of the cooking dish. Serve immediately.