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Spaghetti squash cooked in the microwave
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5 from 1 vote

Microwaved Spaghetti Squash

Here's your short cut to getting some paleo-friendly "pasta"!
Prep Time5 mins
Cook Time12 mins
Cooling Time10 mins
Total Time27 mins
Course: Side Dish
Cuisine: American
Keyword: gluten-free, paleo, Primal, Vegan, Vegetarian, whole
Servings: 2
Calories: 215kcal



  • Use a sharp paring knife to cut the spaghetti squash in half lengthwise. Tip: Try not to cut through the stem because that might chip your knife!
  • With a large spoon, scrape out the seeds in the center of the squash and discard.
  • Brush on the melted ghee or fat of choice on the fleshy side of the squash. Sprinkle on salt and pepper.
  • Place the squash cut-side down in a microwave-safe glass container and cover with a lid, making sure to leave a small vent.
  • Microwave for a total of 8-12 minutes but break up your cooking time. I normally nuke it for 5 minutes, check on it to see if needs to be rotated, add another 3 minutes, check, add another minute, check, etc. When the squash is soft to the touch I stop cooking it.
  • Once the squash is soft to the touch, let it cool for 10 minutes.
  • Once the squash is finished cooler, scrape the fleshy part of the squash to create your "noodles" with a fork.
Tried this recipe?Mention @nomnompaleo or tag #nomnompaleo!


Calories: 215kcal | Carbohydrates: 33g | Protein: 3g | Fat: 10g | Fiber: 7g | Sugar: 13g