Spaghetti Squash

1. 1

   Pierce squash (about an inch deep) all over with a small sharp knife to prevent bursting.

2. 2

   Cook in an 800-watt microwave oven on high power (100 percent) for 6 to 7 minutes.

3. 3

   Turn squash over and microwave until squash feels slightly soft when pressed, 8 to 10 minutes more.

4. 4

   Cool squash for 5 minutes.

5. 5

   As soon as the squash is cool enough to handle, cut it in half.

6. 6

   Carefully scoop out the seeds and discard them.

7. 7

   Using a fork, separate the squash into strands and then scoop them out of the squash shell.

8. 8

   Season with salt and pepper, and dress with whatever sauce you like.

No additional tips available.