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Spaghetti Squash

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Spaghetti Squash Microwaved



  • 1 medium spaghetti squash (about 2 lbs)


Rinse and dry whole squash. To avoid an exploding squash, pierce 10-12 times with a paring knife. Place in microwave on a couple of paper towels and cook on high for 6 minutes. Turn squash and cook another 4-6 minutes. Squash should feel slightly soft when pressed.

While squash is cooling for the next 10 minutes, assemble ingredients from one of the following 3 recipes.



  • 1 microwaved spaghetti squash (cooled for 10 minutes)
  • Simple garlic parm spaghetti squash
  • 1 tbs. Olive oil
  • 2 cloves garlic crushed and minced
  • 2 tbs chopped parsley or basil
  • ¼ C. grated parmesan or romano cheese.
  • Salt and pepper to taste


Cut squash in half. Gently scoop seeds out of both halves with a spoon. Using a fork, scrape out the tender strands of squash and set aside.

Heat oil in a sauté pan over medium high heat. Add garlic and cook about a minute. Add squash and gently toss. Fold in grated cheese. Season with a little salt and pepper, garnish with parsley or basil and serve.



  • 1 micro waved spaghetti squash (cooled for 10 minutes)
  • 2 tbs olive oil
  • 1 medium red onion chopped
  • 1 clove garlic crushed and minced
  • 1 poblano pepper seeded and chopped
  • 2 tbs olive tapenade (or chopped olives of choice)
  • 2 or 3 tbs chopped fresh basil
  • ½ c. Shredded chihuahua or fontina cheese (or soft cheese of choice)
  • Salt and pepper to taste


Prepare squash the same as above.

Heat olive oil over medium high heat. Add onions and chopped pepper and cook until peppers just start to soften. Add garlic and olives and cook another minute. Gently fold in strands of squash. Season with a little salt and pepper, add basil and place in serving bowl. Top with cheese and serve.



  • 1 micro waved spaghetti squash (cooled for 10 minutes)
  • 6 tbs butter
  • ¼ c. Brown sugar
  • ½ tsp cinnamon
  • 1/8 tsp nutmeg
  • ½ cup toasted pecans rough chopped
  • Salt and pepper


Prepare squash same as above.

Melt butter in a sauté pan over medium heat. Add brown sugar, cinnamon and nutmeg. Heat until ingredients are just combined. Stir in pecan until coated with syrupy mixture. Gently fold in strand of squash. Add a pinch of salt and pepper and serve.


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