This microwave spaghetti squash recipe comes together in less than a half-hour so you can easily get dinner on the table. Serve with roast chicken or underneath meatballs as a substitute for pasta.
Place squash halves cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave on High until the flesh is tender, 10 to 12 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400°F oven until tender, 40 to 50 minutes.)
Meanwhile, heat 1 1/2 tablespoons oil in a medium skillet over medium heat. Add breadcrumbs and cook, stirring frequently, until lightly browned, 1 to 2 minutes. Add garlic and 1/4 teaspoon each salt and pepper; cook, stirring occasionally, until golden brown, about 1 minute more. Remove from heat.
Use a fork to scrape the squash from the shells into a medium bowl. Stir in herbs, the remaining 1 1/2 tablespoons oil and 1/4 teaspoon each salt and pepper. Serve the squash in the shells, if desired, topped with the breadcrumbs.