Ingredients:
- 1 medium Spaghetti Squash (about 3 lbs / 1.5 kg)
- 1 Tbsp Olive Oil (or unsalted butter, melted)
- 1 tsp Coarse Sea Salt (divided)
- 1/2 tsp Freshly Ground Black Pepper (to taste)
- 1/4 cup Water (60 ml)
Instructions:
- Wash and dry the exterior of the whole squash. Using a sharp fork, pierce the skin deeply and thoroughly about 8-10 times all over to vent steam and prevent the squash from exploding.
- Initial Microwave (Softening): Place the whole, pierced squash on a microwave-safe dish. Microwave on High for 5 minutes.
- Rest & Turn: Carefully flip the hot squash using tongs. Microwave for another 3–5 minutes. The skin should now yield slightly when pressed.
- Slice Safely: Transfer the squash to a cutting board. The skin will now be significantly easier to cut. Using a large, sharp knife, carefully slice the squash lengthwise from end to end.
- Remove Seeds: Using a metal spoon, scoop out the seeds and stringy membranes from the centre of both halves. Discard the seed mixture.
- Seasoning: Drizzle the cut surfaces evenly with olive oil, then sprinkle generously with the salt and pepper.
- Add Water: Pour the 1/4 cup (60 ml) of water into the bottom of your microwave-safe dish to create steam and prevent the squash from drying out.
- Final Microwave Cook: Place the squash halves cut-side down in the dish, resting in the water. Microwave on High for 5–8 minutes, depending on the size and your microwave wattage.
- Check for Doneness: The squash is ready when the flesh is tender and yields easily when poked with a fork. If needed, microwave in 1-minute increments until tender.
- Rest: Allow the cooked squash to rest for 5 minutes (still cut-side down). This finishes the steaming process and makes it easier to handle.
- Shredding (The Magic): Turn the halves cut-side up. Using a fork, gently scrape the flesh crosswise (perpendicular to the lines running down the squash). The flesh will separate into long, spaghetti-like strands.
- Serve: Fluff the strands and transfer them to a serving dish.