Cooking spaghetti squash in the microwave steams the squash and the strands come out nicely—unlike cooking it in a conventional oven, which can cause the strands to bake to the skin. A simple quick fresh pesto is a snappy sauce for the steamed squash.
Dried Zante currants that have been soaked in red wine are a nice addition to this dish.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Prick the squash in 3 or 4 places with a fork, put it on a plate, and loosely cover it with plastic wrap. Microwave at full power for 9 minutes. Let the squash stand, still covered, for another 5 minutes.
Step 2
Meanwhile, make the pesto. Put the basil, cheese, oil, pine nuts, garlic, and salt and pepper to taste in a food processor and pulse until well combined.
Step 3
Halve the squash and scrape out the seeds. Using a fork, scoop the pulp into a large bowl. Add pesto to taste and toss to combine.
