Recipe courtesy of Kathleen Daelemans
Microwave Squash
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- Level: Easy
- Total: 19 min
- Prep: 5 min
- Cook: 14 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 103
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 4 g
- Sugar
- 0
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 8 mg
- Level: Easy
- Total: 19 min
- Prep: 5 min
- Cook: 14 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 103
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 4 g
- Sugar
- 0
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 8 mg
Ingredients
Directions
- To cook squash in the microwave, cut squash in 1/2, scoop out the seeds as if you were cleaning cantaloupe only it will be a little harder. Lay cut side down on a piece of microwave safe plastic wrap placed directly on microwave bottom or plate. Cook on high in 5 minute intervals until completely softened and cooked through, about 5 to 7 minutes for 1/2 an acorn squash. Cook times will vary depending upon the size and variety of your squash.
