Microwave Spaghetti Squash
I had quite a hard time with this spaghetti squash recipe. The original recipe said to cook the squash in the microwave without cutting it in half, but because the squash was so big, it seemed to take forever to get it to soften. Finally, my mother and I came up with a solution: soften the squash until it’s soft enough to cut in half, then microwave each half for three minutes on each side.
1 spaghetti squash
3 Tbsp olive oil
1 small clove garlic, minced
1/2 tsp dried oregano
1/2 lb. mushrooms, thinly sliced
1/3 c sliced green onions
1/2 tsp salt
1/4 tsp pepper
1/3 c grated Parmesan cheese
Pierce squash all over with a sharp knife. Place on 2 paper towels in microwave. Microwave on high about 15 minutes, rotating the squash 3 times during cooking, until you can leave an impression on the squash surface by pressing it with your finger. Remove from oven and let stand 5 minutes or until cool enough to handle. Cut squash in half lengthwise, remove seeds, and place each piece of squash on a microwave-safe dish. Microwave each piece for three minutes on each side.
Place oil, garlic, and oregano in 2-quart microwave-safe casserole. Microwave on high 1.5 to 2 minutes until oil is hot. Add mushrooms and green onions; cover loosely with waxed paper. Microwave on high 2 to 3 minutes, stirring once, until mushrooms are just tender. Stir in salt and pepper.
Using a fork, remove the flesh from the squash shell (it should come out in spaghetti-like strands) and add to mushroom mixture. Toss until coated with oil. Serve with Parmesan cheese.