It's so easy to cook spaghetti squash in the microwave, you'll wonder why you don't do it more often. Spaghetti squash is a great, low-carb alternative to pasta or polenta.
Poke holes in the outer shell of the squash and microwave it for about 4 minutes. This softens the shell to make it easier to cut.
Cut the squash in half the longway. If the stem end is going to be problematic, you can cut that off crosswise before cutting the squash in half.
Using a metal spoon, scoop out the seeds and stringy membrane. It's a little reminiscent of carving pumpkins.
Place each squash half cut-side down in a glass baking dish. Add 1/2 to 1 inch of water and cover the dish with plastic wrap.
Cook in the microwave for about 7 minutes, or until the squash is tender.
Remove the squash from the dish with oven mitts to protect your hands. Watch for steam. With a fork gently, scrape the flesh. It falls into strings that resemble spaghetti. Keep scraping until the shell is scraped clean. Collect the strands in a bowl or serving dish.
Serve the squash as a side dish or as a base to bowl meals or as a substitute for pasta or polenta.