Rating: 3.25 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

I always think of spaghetti squash as a winter dish, but it is great year-round. This microwaveable side dish is a terrific time saver and a fantastic veggie that is just cheesy-good. Great served as a side with lemon grilled chicken or served atop some garlic pasta noodles with a choice glass of wine. Your choices are unlimited, so start creating and bon appetite!

Recipe Summary test

15 mins
15 mins
5 mins
35 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Pierce squash several times with a fork and place on a microwave-safe plate.

  • Microwave on High for 5 minutes. Turn and continue cooking until soft, about 5 minutes more. Let stand for 5 minutes.

  • Cut squash in half lengthwise and remove and discard seeds. Using a fork, scrape insides of squash to form strands and place in a large bowl; reserve skins.

  • Add tomatoes, mozzarella cheese, cilantro, and 2 1/2 tablespoons Parmesan cheese to squash; mix to combine. Season with salt and pepper. Spoon mixture into spaghetti squash shells and microwave on HIGH until heated through, about 2 minutes .

  • Top with hot sauce and remaining Parmesan cheese.

Cook's Notes:

If you are figure-friendly conscious, you can substitute low-fat Parmesan and mozzarella.

Parsley can be used in place of cilantro, if preferred.

You can also use cherry tomatoes instead of plum tomatoes.

Nutrition Facts

89 calories; protein 4.2g; carbohydrates 13.3g; fat 3g; cholesterol 7mg; sodium 171.2mg. Full Nutrition