Score the squash. Lightly score the 1 (3- to 4-pound) spaghetti squash where you will cut it in half: Use a paring knife and cut into the squash ⅛- to ¼-inch deep from stem to bottom on both sides. This is the line where you will be cutting the squash in half.

Poke the squash. Poke the squash in a few places with either the paring knife or a dinner fork: This creates vents to allow steam to escape during the initial cooking of the squash.

Microwave for 5 minutes. Place the squash in a microwave-safe baking dish and microwave for 5 minutes on high. This cooks the squash a little bit and makes it easier to cut in half. Do not microwave the whole squash for longer than 5 minutes since this can cause steam to build up inside the squash and create a dangerous situation (even with vent holes poked through the shell).

Cut the squash in half. Use oven mitts to remove the baking dish with the squash from the microwave. Place the squash on a cutting board and use a chef's knife to cut all the way through to the middle of the squash — start to one side of the stem, cut through the bottom, and then cut the other side of the squash up to the stem. Use your hands to pull the two halves apart and break the squash at the stem (don't try to cut through the stem). The squash will still be hard when you cut it and you'll need to use force, but less than if the squash was raw.

Scoop out the seeds. Soop out the seeds and save the seeds for roasting, if you like!

Season the squash halves (optional). If you'd like, rub 1 teaspoon olive oil into the cut side of the squash, then sprinkle with salt and pepper. This is just for flavor if you're serving the squash on its own; you can skip if it if you're planning to use the squash in a recipe or want to season it after cooking.

Return the squash to the baking dish. Return the squash halves to the baking dish cut-side down. You can cook each squash half separately if your baking dish is too small to fit both, or cook both at once. You can also save one half in the refrigerator to finish cooking later.

Add water to the baking dish. Add enough water to the baking dish to come up about 1 inch. The exact amount isn't important; you just want the squashes to be partially submerged and to have enough water to create steam in the microwave.

Microwave again. Microwave on high for 5 minutes.

Check the squash. When done, a fork poked through the skin should slide easily into the squash. Continue microwaving on high for 2 to 5 minutes more as needed.

Scrape the squash strands from the inside. Remove the baking dish using oven mitts and transfer the squash halves to a cutting board. Use a fork to scrape the strands of squash from the inside. You should get 6 to 8 cups of "noodles" from a 3- to 4-pound squash.