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Pierce spaghetti squash with a fork about 8 times. Place in the microwave 3-4 minutes (do not cook longer than 5 minutes whole).
Remove the squash from the microwave and slice from top to bottom lengthwise. Using a spoon, remove seeds and pulp and discard.
Place ¼ cup water in the bottom of a small casserole dish. Add squash cut side down. Cover tightly with plastic wrap.
Microwave 6-10 minutes or until the squash is easily pierced through the skin with a fork.
Remove from microwave, carefully remove plastic wrap (hot steam will escape so use caution).
Gently run a fork from top to bottom creating strands of spaghetti squash. Season with butter, salt and pepper.