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microwaving European, Italian
Spaghetti Squash with Butter and Parmesan Recipe-19414

Photo by: Joseph DeLeo
Comments: 0


If you have a microwave oven, you can have spaghetti squash in no time. It won’t taste a great deal like pasta, but on the other hand, it’s pretty good in its own right, especially with lots of butter and grated Parmesan.

Yield: Serves 8


  • 1 spaghetti squash, about 3 pounds
  • 3 tablespoons butter
  • Salt and lots of freshly ground pepper
  • ½ cup grated Parmesan cheese


Cut the squash in half lengthwise and put it in a baking dish cut side down, adding a little water. Cover the dish with plastic wrap and microwave 8 to 10 minutes, or until the squash is tender.

Turn the squash halves over and carefully pull out and discard the seeds—some may be lurking in the strands. With a fork, scrape out the strands until you have about 3 cups.

Toss the strands in a bowl with the remaining ingredients and serve immediately.

© 2000 Fran McCullough

Nutritional Information

Nutritional information has been provided by the author.

Per serving:

Carbohydrate: 9.5g plus 2.6g fiber Protein: 3.5g Fat: 5.7g


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