I have made spaghetti squash in the microwave a few times but never really perfected it until now. I usually make spaghetti squash roasted in the oven or in the crock pot, but tonight I wanted to try it in the microwave again.
I used a super sharp knife to pierce the squash all the way to the center in a few places to allow steam out when cooking.
I microwaved it for 5 minutes on high and rotated it 180 degrees and microwaved for another 5 minutes until the squash skin is soft. I removed it from the microwave and let it rest for 5 minutes. This helps the squash to finish cooking inside.
Using a sharp knife, I cut it down the center lengthwise and let it cool. Then I scooped out the seeds. I topped half of it with some olive oil, Parmesan cheese, salt, and pepper. I devoured it.
2 days later I used the other half..I cooked down some cherry tomatoes in a pan with some olive oil just until they burst open, about 5 minutes on medium heat. Then I added the spaghetti squash and mixed together. Then I topped it with Parmesan cheese. Pretty amazing!