Microwave Spaghetti Squash Small Hubbard Squash Recipes

MICROWAVE SPAGHETTI SQUASH

Steps:

• Carefully cut stem end off the spaghetti squash. Poke a few small slits in the squash in a dotted line where you plan to slice the squash. Carefully cut between the slits until the squash is cut in half. Scoop out seeds and pulp.
• Place squash in a 9x13-inch microwave-safe dish, cut-side down. Pour water into the dish so it is at least 1/2 inch deep.
• Microwave on high power until skin is soft and can be pierced with a fork, 12 to 15 minutes. If dish is too big to rotate, turn off the turntable and rotate dish halfway through.

MICROWAVE - SPAGHETTI SQUASH, SMALL HUBBARD SQUASH

Steps:

• Wash the squash.
• Poke holes in the top and sides with a tined fork. About 6 times.
• Set microwave on 70% power. Cook 15 minutes.
• Moisture and steam will seep from the vent holes.
• The skin should start to be soft and pliable.
• Note of Caution: I was just notified that a squash exploded when it was cooked on high power. Since this recipe was written and I have no way of knowing the wattage of each microwave, DO NOT COOK ON HIGH POWER. continue to cook at 5 minute intervals at 70% power. The skin should be very soft and pliable.
• The whole squash should be soft and pliable.
• If not, cook a few minutes more.
• Take out of microwave, let set for a few minutes. THIS STEP IS VERY IMPORTANT.
• On cutting board, cut in half. Clean out the seeds.Clean out all of the flesh. Add the salt and butter. All of the flesh is considered to be spaghetti strands in Spaghetti squash.
• Ready for both types of squash to be baked, mashed or served. Ready to add more butter, sauces, sour cream, pasta sauces or garlic and onion, or brown sugar for hubbard squash. The kids love to scrape the squash and pop a few strands in their mouths in the process.

HUBBARD SQUASH CASSEROLE

Steps:

• Cook squash; I halve it, remove the seeds, and do it upside down in the microwave in a pie plate, with 1/2 inch of water on the bottom of the dish.
• It takes about 10 minute.
• per half, depending on how big your squash is.
• When cool, pare off rind, and cut in chunks, placing in large bowl.
• Add butter, sugar, cinnamon.
• Mash with potato masher or hand mixer.
• Put puree in baking dish.
• Bake at 350 for 30 minutes.

SQUASHED SQUASH ( HUBBARD OR BUTTERNUT )

Steps:

• Pierce the squash in several spots with a fork or skewer.
• Place on a microwave-safe plate and place in the microwave; cook on High until squash is soft, about 8 minutes.
• Alternatively, you can do this in the oven: poke it as above, and roast at 400F for about 45 minutes.
• Cut cooked squash in half, scoop out and discard seeds, then scoop all the flesh into a mixing bowl.
• Add the butter and nutmeg, and mash well.
• Taste; add salt and pepper if desired; serve.
• A wee bit of cream can also be added when mashing, if you're feeling decadent.

MICROWAVE SPAGHETTI SQUASH

Steps:

• Pierce squash with a fork. Place on paper towel in microwave; cook on high for 3-1/2 minutes per pound or until squash is soft. Let stand 5-10 minutes. Cut in half; remove seeds and scoop out pulp. Set aside. In a 2-qt. casserole, toss red pepper, onion, garlic and olive oil. Cover and microwave on high for 1-1/4 minutes or until slightly soft. Add tomato, zucchini, mushrooms, vinegar, tarragon, salt and pepper. Cover and microwave on high for 2 minutes or until crisp-tender. Toss with squash and serve immediately.