Microwave Spaghetti Squash (Fast & Easy)

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• 1 each medium Spaghetti squash (or any size)
  Ingredient note

  Source: 1 medium Spaghetti squash (or any size)
• 2 tbsp Olive oil (to taste)
  Ingredient note

  Source: 2 tbsp Olive oil (to taste)
• 1/2 tsp Sea salt (to taste)
  Ingredient note

  Source: 1/2 tsp Sea salt (to taste)
• 1/4 tsp Black pepper (to taste)
  Ingredient note

  Source: 1/4 tsp Black pepper (to taste)

1. Place the squash on a microwave safe plate. Using a sharp paring knife, pierce the spaghetti squash all over.
2. Cook spaghetti squash in the microwave, turning halfway through the cook time. The starting point is 8-10 minutes for a 1-2 pound squash, and add an additional 2 minutes for each additional pound of weight. For example, a 2-3 pound squash would take 10-12 minutes, a 3-4 pound squash would take 12-14 minutes, a 4-5 pound squash would take 14-16 minutes, a 6-7 pound squash would take 16-18 minutes, and a 7-8 pound squash would take 18-20 minutes.
3. To check for doneness, use the paring knife again to pierce the skin. The knife should be able to go through the skin with very little resistance. (You do not want it to pierce through with 100% ease, as that means the squash will be overcooked and mushy.) If there’s too much resistance, continue to cook at 1-minute intervals as needed.
4. Remove the spaghetti squash from the microwave and let cool for 5 minutes. Cut in half lengthwise.
5. Use a spoon to remove the seeds, then use a fork to shred to create spaghetti-like strands.
6. Transfer the spaghetti squash noodles to a bowl. Add olive oil, sea salt, and black pepper. Toss to coat.