A smooth, spicy hummus that is simple to make, terrific as a nutritious snack, and quick. The dried jalapeno, which resembles dried parsley, can be obtained in your neighborhood food store. If you want to liven up the flavor, you can add sun-dried tomatoes or roasted red peppers, but this is entirely optional. Serve with pita bread or as a dip for vegetables, garnished with a parsley sprig.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
Ingredients
- 1 (3 pound) spaghetti squash
- 1 cup water, or as needed
Instructions
- Carefully cut stem end off spaghetti squash. Poke a few small slits in squash in a dotted line where you plan to slice squash.
- Dotdash Meredith Food Studios
- Dotdash Meredith Food Studios
- Carefully cut between the slits until squash is cut in half. Scoop out seeds and pulp.
- Dotdash Meredith Food Studios
- Dotdash Meredith Food Studios
- Place squash in a 9×13-inch microwave-safe dish, cut-side down. Pour water into the dish so it is at least 1/2 inch deep.
- Dotdash Meredith Food Studios
- Microwave on High until skin is soft and can be pierced with a fork, 12 to 15 minutes. If the dish is too big to rotate, turn off the turntable and rotate the dish halfway through.
- Dotdash Meredith Food Studios
- Cooking times will vary according to squash size and microwave wattage.
- To make squash easier to cut, poke holes in squash and microwave for 5 minutes before cutting. Adjust remaining cook time accordingly.
- You can reserve seeds and roast them as you would pumpkin seeds.
Reviews
Perfect easy to cut after following the directions and It was perfectly done after 15 minutes in the microwave, I made plant based Bolognese sauce and left the squash in the “boat” topped with the sauce and mozzarella cheese and returned to the oven until the cheese was melted YUM!!!!
liked it , I tossed the squash with olive oil and garlic , also too difficult to cut the ends off without microwaving the squash at the beginning
Great simple way to save time by using the microwave oven. It does not get the roasted texture and sweetness, but that is fine when using it instead of noodles or rice for beef stroganoff. And if you toss it with olive oil, salt and pepper it’s still a low calorie side. I did not poke holes to start the cut; it does require a sharp knife and more effort.
My daughter loved it
I found this to be a much easier and faster method. The squash came out very tender, and it seemed easier to remove the strands. I served it with pesto and slivers of pancetta, a healthy and tasty dinner.
Simple and easy. Just what I needed!
Very simple and easy. Butter, salt and pepper is all you need. Very subtle flavor. I will make it again using this method.
very good easy and healthy