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Microwave Spaghetti Squash Recipe

One of the pleasant surprises about squash is that it's so low in calories. That means I can "splurge" a little with the other ingredients. Spaghetti squash is fun to work with and so "tender tasty"!
TOTAL TIME: Prep: 10 min. Cook: 15 min. YIELD:6-8 servings


  • 1 spaghetti squash (about 1-1/2 pounds)
  • 1 medium sweet red pepper, thinly sliced
  • 1 small onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 medium tomato, chopped
  • 1 medium zucchini, thinly sliced
  • 1 cup sliced mushrooms
  • 1 tablespoon tarragon vinegar
  • 1 teaspoon dried tarragon
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • 1. Pierce squash with a fork. Place on paper towel in microwave; cook on high for 3-1/2 minutes per pound or until squash is soft. Let stand 5-10 minutes. Cut in half; remove seeds and scoop out pulp. Set aside. In a 2-qt. casserole, toss red pepper, onion, garlic and olive oil. Cover and microwave on high for 1-1/4 minutes or until slightly soft. Add tomato, zucchini, mushrooms, vinegar, tarragon, salt and pepper. Cover and microwave on high for 2 minutes or until crisp-tender. Toss with squash and serve immediately. Yield: 6-8 servings.

Nutritional Facts

1/6 recipe (calculated w/o added salt) equals 80 calories, 3 g fat (0 saturated fat), 0 cholesterol, 23 mg sodium, 14 g carbohydrate, 3 g fiber, 2 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.