Basic Spaghetti Squash

from The Low-Carb Gourmet by Karen Barnaby

Cut off the stem end of the squash, and split it in half lengthwise.  This part is difficult, because the squash is very hard.  I scored the squash with a carving knife, and wedged it apart with a santuko.  I felt like I needed a cleaver.
Scoop out the seeds with a spoon.  Also, not exactly easy.  They are slimy, and the strands attaching them to the flesh of the squash don't want to let go.  I used my hands as well as the spoon.

Oven method:
Preheat the oven to 350F (before you cut the squash).
Put the squash halves, cut side down, in a baking dish big enough to hold them.  Add water until it is about 1/2" deep.  Cover tightly with aluminum foil.
Bake 40 minutes (or more).  (After 40 minutes, I poked it with a fork, and it didn't seem all the way cooked, so I put it back for another 10 minutes, and it wasn't over-cooked after that.)

Microwave method:
Put the squash halves, cut side down, in a microwaveable dish big enough to hold them.  Add water until it is about 1/2" deep.  Cover tightly with plastic wrap.
Microwave on high for 10 minutes.  "The squash is done when the skin yields to firm pressure."

Uncover the squash, and let it cool enough to handle.
Use a fork or spoon to scrape out the shreds.