Microwave Spaghetti Squash Small Hubbard Squash
Discover the perfect harmony of convenience and wholesome flavors with this Microwave Spaghetti Squash & Small Hubbard Squash recipe. Designed for busy weeknights, this dish transforms two nutrient-packed winter squashes into a quick and satisfying meal in just 25 minutes. The microwave does the heavy lifting, tenderizing the spaghetti squash into golden, pasta-like strands and softening the velvety flesh of the small Hubbard squash. Lightly dressed with olive oil, a touch of salt, and black pepper, this dish is simple yet flavorful, with an optional garnish of fresh parsley for a vibrant finish. Whether served as a cozy side dish or a low-carb alternative to traditional pasta, this recipe is a must-try for squash lovers and time-conscious cooks alike!
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Recipe Information
Ingredients
- 1 medium-sized squash Spaghetti squash
- 1 small-sized squash Small Hubbard squash
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley (optional)
Instructions
Using a sharp knife, carefully cut the spaghetti squash and small Hubbard squash in half lengthwise. Scoop out the seeds and stringy pulp from the center of both squashes with a spoon.
Place one half of the spaghetti squash, cut side down, on a microwave-safe plate. Add about 2 tablespoons of water to the plate and cover it loosely with microwave-safe plastic wrap or a microwave-safe lid.
Microwave the spaghetti squash on high for 8-10 minutes, or until the flesh is tender and easily pierced with a fork. Repeat the process with the second half of the spaghetti squash.
Once cooked, allow the spaghetti squash to cool slightly before using a fork to scrape the flesh into long, spaghetti-like strands. Transfer the strands to a large serving bowl.
Next, place the halved small Hubbard squash, cut side down, on a microwave-safe plate. Add about 2 tablespoons of water to the plate and cover it loosely as before.
Microwave the Hubbard squash on high for 10-12 minutes, or until the flesh is soft and tender. Allow it to cool slightly before scooping out the flesh with a spoon. Transfer the flesh to the serving bowl with the spaghetti squash.
Drizzle the olive oil over the cooked squashes. Sprinkle the salt and black pepper evenly and gently toss to combine.
Optional: Garnish with fresh parsley for added flavor and a touch of brightness.
Serve the dish warm as a side or as a low-carb alternative to pasta. Enjoy!
Nutrition Facts
Calories |
1145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.0 g | 73% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 11.4 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 3772 mg | 164% | |
| Total Carbohydrate | 163.4 g | 59% | |
| Dietary Fiber | 34.3 g | 122% | |
| Total Sugars | 44.5 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 418 mg | 32% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 3160 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
