Spaghetti Squash in the Microwave

Take one basic spaghetti squash. This is a fairly small one. It fitted nicely in my microwave.
Unsuspecting spaghetti squash

Stab it three to four times (or more if you're so inclined) with a sharp knife.
Sing Hotel California under your breath

Roleplay the Sword in the Stone removing said knife from squash.

Cook Spaghetti Squash on high in microwave.
This picture is after 10 minutes. The top has already softened and the slit is visible. (My microwave is 500 Watts) Turn squash over, use an oven mitt as it is hot in places. I'll say it, I really need to clean the inside of my oven.
Take Spaghetti Squash out of oven.
After 25 minutes total on high, the squash was soft all over. The skin has a lot of "give". Again, it's hot, so be careful. (Your squash time may vary due to microwave power or size of squash.)
If you look closely, you can see where I'm pushing the skin of the is indented.
Cut open squash, using a long sharp knife.
At this point, I don't think the squash cares if the knife is long or sharp.
Be careful. The steam inside can burn you.
Peeking inside the squash.
Half of the cooked spaghetti squash. Note the seeds on the top.

Remove seeds
Using a spoon (or your favourite implement) remove as many of the seeds as you can. Leave as much of the squash as you can. I've read that some people roast the seeds and eat them, but as I've never done it, try it at your own risk!
Using a fork, loosen the threadlike strands of squash.
Remove them to a bowl or plate.
Close up on strandsThe sea anemone lurks in the bottom of the ocean--Err sorry, lost my train of thought.Can you see the similarity to spaghetti?

Serve and enjoy
This one spaghetti squash yielded about one ramen bowl's worth of yummy veggie goodness. Feel free to add your own favourite pasta sauce, either in the bowl or on individual plates. Tonight we used tuna-mayonnaise sauce with a few flakes of nori on top.

**Edited to add--according to a friend of mine, it is called ito-kabocha in Japanese. (Thread-pumpkin) She said that she thought it wasn't grown anymore.

The directions in the store said to cut it in thirds and then boil it....honestly, cutting these veggies is difficult. When I stabbed mine, it was hard to get the knife out, so think cutting is too difficult! Microwaving is much much easier.


Kelly said...

Ooh, love the new blog theme, very cute. :) Ahh so that is what a spaghetti squash looks like! Interesting. And what is the flavour? Is it sweet?

Helen said...

No, it isn't sweet. It doesn't have a lot of flavour, it tends to absorb the flavours of whatever you put on it. That's why it's good for pasta sauces.

Thanks for the compliment. I'm just trying it out!

Orchid64 said...

This is fabulous looking. I never see spaghetti squash in Tokyo markets. This makes me really want to get my hands on one! Yummy!

april Marie - Girl Japan said...

Helen, thanks for coming by and so glad you did, I accidently deleted all my RSS feeds when I switched Macs... I can bookmark you now.

As for the SS, I lurv it, my mother would make it often, but my favorite way of serving it was with dollop of butter and parama cheese... SO YUM

Helen said...


Actually we can only get it at one grocery store chain here, and it's not our usual one, so it's hard to find here too.

Should I look for another one and send it? ;-)

The actual squash isn't that expensive...this one was only 200 yen.

Helen said...

Thanks April Marie!

I've read that butter and parmesan are great on it too. I'll maybe try it next time. Thanks for the tip :-) and the bookmarking :-)