A couple of night’s ago, I really wanted to make spaghetti squash for dinner, but I didn’t get home until nearly 7pm and when I bake spaghetti squash in the oven, it takes around 40 minutes to bake.
When I posted about this dilemma yesterday, Jessie from Jessie Loves to Run suggested making it in the microwave. I can’t believe that I never thought of microwaving this squash. Last night, I decided to give it a go!
How to Microwave Spaghetti Squash
Simply cut the spaghetti squash in half length wise. Place in a microwave safe baking dish cut side up. Sprinkle with salt and pepper and place water in the bottom of the baking dish.
Microwave on high for 4 minutes. Rotate the dish and microwave again for 4 minutes. Rotate one more time and microwave for another 4 minutes.
Check the spaghetti squash for tenderness. Once it feels tender, scrape out the insides of the squash with a fork.
I then topped my squash with spinach, Morningstar Farms Meal Starters and some tomato sauce. The squash was fully cooked, and tasted delicious! There is no reason NOT to microwave this dish because it tasted great and got ready in less than half the time.
I then made myself a dinner to eat on the road tonight. As soon as Brian and I are done with work, we are heading up to Fort Wayne for my half marathon tomorrow.
I saw a recipe for Trail Mix Rice on Lindsay’s blog Cotter Crunch a couple of days ago. Immediately, I thought that this recipe would be great with quinoa and a great “last meal” the night before my half marathon.
I had a couple of tastes last night as I was cooking, and boy this dish was tasty! I can’t wait until dinner time tonight 😉
All I can say is that I am so happy today is Friday, but I am just NOT in the mood to work today. All that I want to do is create my half marathon playlist, stretch, foam roll, and get ready for the race tomorrow. Guess that will have to wait until after work!
What are some of your favorite workout songs?