Ingredients
- 1 medium butternut squash about 2 1/2 pounds
- 1 tablespoon olive oil
- Salt to taste
- Ground black pepper to taste
Instructions
- Carefully cut the butternut squash in half lengthwise using a sharp knife.
- Scoop out the seeds and stringy flesh from the squash halves with a spoon.
- Rub the cut sides of the squash with olive oil and season with salt and black pepper.
- Place the squash halves cut-side down in a microwave-safe dish.
- Microwave on high for 10 minutes, or until the squash is tender when pierced with a fork. If necessary, continue to microwave in 2-minute increments until fully cooked.
- Carefully remove the dish from the microwave using oven mitts and let the squash cool slightly before handling.
- Once cool enough to handle, use a fork to scrape the squash flesh into strands, if desired, or serve in halves.