Spaghetti squash can be difficult to cook. Half the time, it’s so tough that I can’t cut into it. Other times, it takes a really long time to cook, and one time, it blew up in the microwave.
This process works like a charm. Here is my secret method:
1. Stab the squash with a fork about 10 times in various places. (Avoid the microwave blow-up.)
2. Put it in the microwave for 6 minutes.
3. Take it out and find it is still hard.
4. Nuke it for another 6 minutes.
5. Remove with oven mitts and plop onto a large cutting board.
6. Slice in half long-ways.
7. While holding in place with hotpad, scoop out seeds and membranes with large serving spoon (don’t take too much; only the really obvious goopy stuff like you remove from the center of a pumpkin).
8. Put one half in a flat glass cooking “Pyrex-type” dish and put about an inch of water in the bottom (cut side down).
9. Microwave for approximately 10-12 minutes.
10. Remove with oven mitts, place on cutting board and use the large spoon to scoop out the spaghetti. Fluff it with a fork.
If you’ve done it right, the shell should be very thin and all the squash should be scooped out.
Look at that delicious bowl of “spaghetti.”