Pierce the squash in several places to allow steam to escape. My microwave came with a sort of "corkscrew" type device for this purpose, but a CLEAN, thin screw driver would do the trick. Place the squash in a shallow baking dish and microwave on HIGH, 7 minutes; turn the squash over. Microwave until tender, 6-7 minutes longer; let stand 10 minutes. Cut in half crosswise and scoop out the seeds. Scrape out and unwind the spaghetti-like flesh with a fork and serve like pasta.
A small spaghetti squash weighing a little under 2 1/4 pounds will yield about 3 cups of cooked "spaghetti". Another time I got 4 cups from a squash that weighed just under 2 1/2 pounds.
Per 1/2 cup (108 grams): 29 Calories; trace Fat; 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs
Per 3/4 cup (162 grams): 44 Calories; trace Fat; 1g Protein; 10g Carbohydrate; 2g Dietary Fiber; 8g Net Carbs
Per 1 cup (216 grams): 59 Calories; 1g Fat; 1g Protein; 14g Carbohydrate; 3g Dietary Fiber; 11g Net Carbs
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