Pierce the spaghetti squash in several places with a sharp knife. (6-8 times should work)

Put the whole squash in a microwave safe dish. (A 9×9 glass Pyrex dish is what I usually use).

Microwave on high for 10-12 minutes. Some of this depends on the strength of your microwave.

When you can easily pierce the squash with a knife, it’s done. Carefully remove it using pot holders and transfer to a cutting board.

Let the squash cool for 20 minutes or so. You can carefully cut it in half to let some steam escape, just watch your hands – it will be hot!

When the spaghetti squash is cool enough to handle you can remove the seeds and pulp with a spoon. Discard the seeds and remove the spaghetti squash strands with a fork.

Cooked spaghetti squash creates strands like noodles when you remove it with a fork.

Pierce the spaghetti squash in several places with a sharp knife. Place the squash into the slow cooker and add ¼ cup water.

Put the slow cooker lid on and allow to cook for 6-7 hours. Test for doneness by inserting a sharp knife. If it easily pierces the flesh, the squash is ready.

Allow to sit for 20 minutes to cool slightly. When cool enough to handle, or while wearing an oven mitt to hold the squash, cut the squash in half.

Steam will escape and allow the spaghetti squash to cool further.

Using a spoon, remove the seeds from the cooked center and discard.

Use a fork to remove the spaghetti squash “pasta” strands and put into a bowl. Run a spoon or fork around the inside squash to get all the squash flesh out.

Pre-heat your oven to 375 degrees. Pierce the squash several times with a sharp knife.

Place the whole squash on a rimmed baking sheet.

Cook for 45-60 minutes, flipping the squash halfway through the cooking time.

Note: the actual cooking time will depend on the size and density of your spaghetti squash, but this is a good guideline.

Allow to sit for 20 minutes to cool slightly. When cool enough to handle, or while wearing an oven mitt to hold the squash, cut the squash in half.

Steam will escape and allow the spaghetti squash to cool further.

Using a spoon, remove the seeds from the cooked center and discard.

Use a fork to remove the spaghetti squash “pasta” strands and put into a bowl. Run a spoon or fork around the inside squash to get all the squash flesh out.