How to Cook Squash in the Microwave
Learn how to cook squash in the microwave. Follow simple and easy step-by-step photos and instructions provided on cooking this nutritious and delicious vegetable.
Acorn squash is a very low calorie vegetable that has plenty of beta-carotene and is also a good source of vitamins A and C. Below you will find easy to follow photos and instructions for cooking this vegetable. Serve as a side dish for an evening meal or use in recipes.
Many recipes call for pre-cooked squash and if you have not tried cooking one of these vegetables, it can be a bit intimidating. Squash can also be frozen for use later on. Just measure out enough for a meal for your family (about 1/2 cup per person) or a special recipe and place in a Ziploc freezer bag or a Food Saver storage bag. Seal and freeze.
Instructions for How To Cook Squash in the Microwave
Prep Time: 5 minutes
Cooking Time: 10-12 minutes
Take a large sturdy knife and pierce the squash 4-6 times in various spots around the squash.
You can also use a large meat fork to poke holes in the squash.
Loosely wrap the squash with a clear plastic wrap like Saran Wrap. Place in a microwave safe baking dish or bowl. Microwave for 8-10 minutes until the squash is very soft to the touch. A general rule is 6 minutes per pound in the microwave. Please be careful as the squash will be very hot. Larger squash may require as much as 15 minutes cooking time in the microwave.
Using potholders, remove the squash and let it sit about 10 minutes.
Carefully remove the plastic wrap and allow to cool 5 more minutes.
Cut the squash in half and allow the steam to escape. Place the second section in another dish or bowl.
Using a large spoon, remove the seeds to a separate dish. Then scoop out the squash to a large bowl. Let cool to room temperature. You can also wait until the squash is completely cold before scooping it out and then reheat it in the microwave when you are ready to serve it.
This can be served immediately for dinner as a side dish to any type of meat, or cooled completely to be used in a recipe like squash muffins.
First top image Copyright Pierrette Guertin – Fotolia.com. All other images Copyright Laura Warnke
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