Prep:

Cup of Yum
1. Wash the spaghetti squash with warm soapy water and dry it with a clean kitchen towel.
2. On a flat surface, carefully slice it lengthwise. With a spoon, scrape the seeds out and discard. Pierce the skin of the squash with a sharp knife –this helps the heat go through the squash layers.
3. Place one-half of the squash into a microwaveable-safe dish that is a few inches deep. Then, top it with the other half. Fill the bottom of the dish with water, about half an inch.

Microwave:

1. Microwave the spaghetti squash for 15 to 20 minutes, or until the skin is soft and you can poke it with a fork with little resistance. Opening the microwave at the 10-minute mark to let some of the steam out and carefully swap the positions of the spaghetti squash. Remove from the microwave.

Serve:

1. When ready to serve, remove the squash from the dish onto a cutting board, and with a fork, separate the squash shreds from the skin and transfer them onto a plate. Top it with your favorite sauces or use it in a recipe.