The fastest way to cook the spaghetti squash is to microwave it! If microwaving a solid, heavy squash intimidates you a bit, you can also bake the spaghetti squash in the oven, which takes an hour to do, but is just as easy.
Spaghetti Squash with Tomatoes and Basil Recipe
If you’re only feeding 4-6 people, I suggest cooking the spaghetti squash whole, then only using half of the squash when you’re ready to saute with the tomatoes.
I like my spaghetti squash not too hard, not too soft. It shouldn’t be mushy, you should be able to still separate the strands of squash.
- 1 spaghetti squash
- 1 tablespoon olive oil
- 4 cloves garlic (minced)
- 2 to matoes (chopped)
- few basil leaves (chopped)
- salt and pepper
- 1 teaspoon balsamic vinegar
- 1/4 cup grated pecorino or parmesan cheese
- Use a sharp knife to cut spaghetti squash in half. Try not to cut through the stem because it’s tough and you might chip your knife. Scrape out the seeds. Brush on some olive oil, and sprinkle on salt and pepper.
- Place the squash cut-side down in a microwave-safe glass container and cover with a lid, making sure to leave a small vent.
- Microwave for a total of 8-12 minutes but break up your cooking time. I normally microwave it for 5 minutes, check on it to see if needs to be rotated, add another 3 minutes, check, add another minute, check, etc. When the squash is soft to the touch I stop cooking it.
- Let the squash rest for 10 minutes and then scrape up the “noodles” with a fork.
- Heat a large saute pan over medium heat with the olive oil. Add in the garlic and cook for 1 minute. Add in the tomatoes and basil and cook for 2 minutes. Turn heat to medium-high and add in the spaghetti squash and toss. Season with a little more salt and pepper and drizzle in the balsamic vinegar. Taste the squash – adjust seasoning and if the squash still needs a bit more time to cook through, cover and cook for 2 minutes. If the squash texture is perfect, toss in the grated cheese and serve immediately.
Adapted from Steamy Kitchen