Microwave spaghetti works if you do it right

Yes. You can absolutely cook spaghetti in a microwave. It’s not going to be quite as good as stovetop, but I’ve done it many times in dorm rooms and sketchy Airbnbs. The trick is treating it like pasta in a pot — just with less control.

Use a big microwave-safe bowl. I’m talking big — pasta expands and you need room for water without boiling over. Fill it with enough water to cover the spaghetti by a couple inches. Add a generous pinch of salt. Break the spaghetti in half if you have to fit it in, or let it sit in the water for a minute to soften and bend.

Microwave on high for about 8–10 minutes for a standard serving (say 4 ounces). But every microwave is different, so start checking at 6 minutes. Stir halfway through to prevent clumping. If it’s still too hard, add a minute at a time. When it’s al dente, drain it in a colander (or use a lid with a gap). Rinse if you want to stop cooking, or just toss it with sauce immediately.

Don’t try to cook a whole box at once — you’ll get uneven results and a mess. Stick to single servings. And a tip: add a drizzle of oil after draining to keep strands from sticking together while you finish the sauce.

You’ll have edible, decent pasta. Not restaurant quality, but way better than instant ramen.