Spaghetti squash can be a bright, beautiful drop of sunshine in your autumn kitchen.

After it’s cooked, those long yellow strands of flesh are a brilliant substitute for pasta. It’s also one of the best vitamin-packed vegetables you can eat. With a little seasoning, it’s a perfect side dish for whatever you’re serving.

Like most winter squash, these babies can be hard to open… but preparing them is so very easy. If you’ve got a microwave-safe dish with a lid, you’re all set. Some recipes call for covering the squash with plastic wrap… but that bothers me. Here’s my method and all you need is a pie plate and a microwave.

Ready? Here’s how to cook spaghetti squash in a microwave in 5 easy steps:

1. Wash and dry the 3 to 4 pound squash thoroughly.

2. Place the squash on your cutting board. Insert a large, heavy-duty chef’s knife lengthwise in the middle of the squash. Carefully slice the squash towards the end. Remove the knife, turn the squash. Insert the knife again and slice toward the uncut end until it opens.

3. With a metal spoon, scrape out the seeds and pulp until you reach the hard flesh. (Be sure to save the seeds and roast them!)

4. Pour ¼ cup of water into the bottom of a microwave-safe pie plate. Place one half of the squash face down in the water. Cook for 10 to 15 minutes on high in the microwave. You’ll know it’s ready when the squash is soft and you can easily squeeze or press it. (Note: If your microwave doesn’t rotate, turn the dish ¼-way around after 8 minutes of cooking. Continue cooking for 5 to 7 minutes until cooked). Remove the cooked squash half from the pie plate. Place remaining squash half on the pie plate with ¼ cup water if necessary. Repeat.

5. When both squash halves cool, remove the yellow “spaghetti” flesh with a fork.

Pretty easy, don’t you think? So don’t avoid these beauties! Bring a little sunshine into your kitchen this week… spaghetti squash is in season now!

Like it? Share it!