Go Back
+ servings
Spaghetti Squash Strands on a fork sitting on cutting board
Print Recipe
5 from 1 vote

Microwave Spaghetti Squash

Easy, Fluffy, PERFECT Spaghetti Squash Noodles are ready in minutes with this simple Microwave Spaghetti Squash Recipe! Pair with your favorite sauce for a perfect meal!
Prep Time2 mins
12 mins
Total Time14 mins
Course: Side
Cuisine: American
Keyword: microwave spaghetti squash, how to microwave spaghetti squash
Servings: 4 servings
Calories: 75kcal
Author: Wendi Spraker


  • Microwave safe baking dish
  • sharp knife
  • cutting board
  • spoon
  • Fork


  • 1 Spaghetti Squash
  • Water


  • Using a sharp knife, cut off the stem end of the spaghetti squash so that you have a flat surface.
  • Set the spaghetti Squash on this flat surface and then cut it in half from top to bottom (Stem end to blossom enso that it falls apart in two pieces like the halves of a book.
  • Using a metal spoon remove the seeds in the center of the squash. Set aside.
  • Using a fork, poke some holes in the skin of the squash before microwaving.
  • Put the squash face down in a microwave safe dish and pour enough water in the dish so that the water comes up to a depth of 1 inch.
  • Microwave for 12 minutes. Test for doneness by piercing the skin with the fork. If the fork glides in easily, it is done. The flesh will be a buttery dark yellow. If not, then microwave in 1 minute segments until done. It can take as many as 25 minutes. Times vary greatly depending on your microwave.
  • Once the spaghetti squash has cooled enough to touch, use the tines of a fork to scrape the stringy insides out of the squash and use this “spaghetti” any way that you would use pasta that has already been cooked.



  • If you prefer longer strings of spaghetti, cut the squash into rings and remove the strings.
  • Do not overcook your squash, it will be “al dente” (some work for the teeth to chew) if it is done correctly.
  • Spaghetti Squash are hard and thick to cut through.  It requires some effort.  Make sure you use a very sharp knife.
  • Be sure to cut the top of the squash off first, or cut a flat spot on the bottom of the squash to help hold it flat while you cut. 
  • Only put enough water in the dish to come up 1 inch of the squash.
  • Allow the squash to cool completely before you start trying to scrape the spaghetti out of it. That thing gets really hot and you'll burn your hands.
PRO TIP:  Want to add flavor to your squash while it cooks? Try using chicken broth instead of water to cook it in!  yum!
PRO TIP: You can roast the seeds that you removed for a delicious treat.
PRO TIP:  There are lots of things you can do to make the spaghetti squash taste better, such as add butter, parmesan, meatballs, spaghetti sauce, cream sauce.  Please check the post for more information about that.  This recipe really just tells you how to cook the squash.  


Calories: 75kcal | Carbohydrates: 17g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 41mg | Potassium: 261mg | Fiber: 4g | Sugar: 7g | Vitamin A: 290IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 1mg