Test squash for tenderness using a fork, then taste to make sure it suits your taste buds. If squash is not yet done, repeat previous steps, microwaving for 1 or 2 more minutes. Err on the side of shorter cooking times to avoid overcooking squash. You can always cook another minute, if necessary.
Microwaving is undoubtedly the easiest way to cook summer squash: no dirty pans, it’s super fast, and the cooked squash is surprisingly sweet-tasting. The only downside: you don’t get the attractively browned, crisp-tender nuggets produced by the previous methods. This isn’t a problem if all you need is a fast side, but when adding squash to another dish like BBQ Chicken Pasta or Fresh Corn Souffle, slightly mushy microwaved squash wouldn’t be as appealing as the firmer, browned squash pieces that come from sauteing, stir-frying, grilling or roasting.
How to Microwave Summer Squash
To begin, simply cut up about 1 pound of squash (about 2 medium squash.)
Pieces will cook best if they are all medium-sized (about 1-2” in diameter) and roughly equal in size.
No need to add water–the squash has enough on its own! Just stir in some salt and pepper and, if desired, a couple teaspoons of olive oil.
Be sure to use a microwave safe (preferably glass) dish with a cover.
Microwave on high for 2 minutes. . .
. . . then remove and stir. Cover again and microwave another 2 minutes.