- 1). Place the whole acorn squash in a microwave-safe bowl in the microwave and cook full power for 5 minutes. Turn it over and cook for another 5 minutes. Remove the squash, cut it in half with the knife and de-seed with the spoon. At this point, the squash will be soft enough to carry out cutting and seed-removing without too much difficulty. Put both halves back in the microwave for another 3 minutes or until done. When the squash is cooked, the flesh will be soft enough to easily pierce with a fork but not so soft that it falls apart.
- 2). Cook the squash in one go by halving first. It is harder to cut before the squash is cooked, so try to slice off a little of the skin first so that you can rest the squash on this flat part on a level surface. Then slice the squash between two of the ridges. Do not remove the seeds until after cooking. Cover and cook the two halves for approximately 13 minutes on high. Unlike other vegetables that are cooked in the microwave, there is no need to add water.
- 3). Use microwave-safe plastic wrap or wax paper to slightly speed up the time of cooking in the microwave. Begin by cutting the squash in half and scooping out the seeds. This part may take you longer as the fibers that keep the seeds in place will not be loosened by cooking. Lay the cut side down on the wrap or paper on a microwave-safe plate. Cook on high in two 5 minute intervals until completely softened and cooked through. This may take longer depending on the strength of the microwave and the size of the squash being cooked.
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