Cut spaghetti squash in half lengthwise with a kitchen knife.

Scoop out the seeds and pulp with a spoon.

Choose a cooking method.

To bake:

1. Place cut sides down on a baking sheet lined with parchment paper in a 400°F oven and roast for 45-60 minutes.
2. Test for doneness by piercing the flesh of the squash with a fork. The squash is done when the fork slides easily into the flesh, aka 'fork tender'.

3. Let the squash cool.

4. Shred the flesh with a fork to separate the squash into strings that resemble strands of spaghetti noodles. 

To microwave:

1. Place squash cut-side down on a microwave safe plate.

2. Microwave on high heat for 10 minutes. 

3. Turn over and let cool for 5 minutes. This releases the steam and keeps the squash from becoming watery.

4. Use a fork to separate the strands.