Cut squash in half lengthwise, discarding seeds. Place squash halves, cut sides down, in a 13 x 9-inch baking dish; add water to dish to a depth of 1/2 inch. Bake at 350° for 45 minutes or until squash is tender when pierced with a fork.
Remove squash from dish, and cool. Scrape inside of squash with a fork to remove spaghettilike strands.
Make sure that your baking dish will fit into the microwave before adding the squash and water.
Cut squash in half lengthwise, discarding seeds. Place squash halves, cut sides down, in a baking dish; add 1/4 cup water to dish. Cover with heavy-duty plastic wrap; vent. Microwave at HIGH 15 minutes (or about 5 minutes per pound) until squash is tender when pierced with a fork.
I microwaved the squash and was a little skeptical at first. I thought the flavor was good, like yellow squash, and I served this with sauteed mushrooms and spag. sauce. I liked it while my husband thought it would be better with a different sauce. Probably something I would make again in a different recipe.
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