Pierce the spaghetti squash in a few spots with a sharp knife.
Microwave the squash for 5 minutes. Turn it to the other side and microwave it for 5 more minutes, until it's soft to the touch. For a a larger squash, try 6 minutes per side.
Let the squash stand for 5 minutes to finish cooking.
Using a sharp knife, cut the squash in half lengthwise. Allow it to cool for 2-3 minutes, just until easier to handle.
Scoop out the pulp and seeds from the center, then rake a fork back and forth to remove strands of the flesh onto a serving bowl.
Toss with butter, salt and pepper, or with your favorite sauce, and serve.
Microwave cooking is a bit of a gamble because microwave ovens greatly vary.If you decide that your squash is ready, but upon slicing it you realize it's still too hard, simply scoop out the pulp and seeds. Place each half in a large, microwave-safe bowl. Add a little water, cover, and microwave until fork-tender. This will probably take 2-3 more minutes for each half.If the squash ends up overcooked and mushy, simply place the squash halves, cut side down, on a clean towel for a few minutes. This will help absorb some of the liquid. Take comfort in the fact that it will still taste great!