With a sharp knife, poke several holes all around the spaghetti squash, this creates vents that allow the steam to escape during the initial cooking. Microwave the spaghetti squash on high in a microwave safe baking dish for 5 minutes to soften the shell. Do not microwave the squash longer than 5 minutes - the steam can build up, creating a dangerous situation.

Carefully slice the spaghetti squash in half lengthwise with a chef’s knife. You can protect your hands from the heat with oven mitts or let the squash cool for several minutes before cutting it open.

Scoop out the seeds with a spoon and toss - or save for roasting!

Season the squash with salt and pepper, and place in the baking dish flesh side down. Add about 1 inch of water to the baking dish, just enough to partially submerge the squash and create steam in the microwave. Place back in the microwave on high for 5 minutes. You may need to do this in two rounds, depending on the size of your baking dish and spaghetti squash.

Check the squash, if done, you will be able to easily poke holes in it with a fork. Continue microwaving for an additional 2-5 minutes as needed until completely cooked.

Remove the baking dish from the microwave using oven mitts and transfer spaghetti squash to a cutting board. Scrape the squash strands from the inside and transfer squash strands to a medium sized mixing bowl, drizzle with olive oil, and toss.