Like all winter squashes, spaghetti squash has a very hard shell and is difficult to cut.
I read somewhere that it is immensely easier, if you just pop the squash in the microwave for 45-60 seconds. This softens it up just a bit to make cutting it a bit easier.
With my abundance of squash this fall, I have used this trick up many times and have found it to be very helpful.
Back to the spaghetti squash...
I washed it.
Zapped it in the microwave.
Cut it in half length-wise.
Scraped out the seeds and pulp.
Put it in a microwave-safe baking dish; covered it with plastic wrap.
Microwaved it for 6-9 minutes.
Removing the strands from
a cooked spaghetti squash
Photo © Charles Islander
Let it sit a few minutes after cooking. This allows it to both finish cooking and cool slightly to make it a bit easier on your fingers.
After the squash is fork-tender, use a fork to scrape the squash out of its shell.
It should separate nicely into strands resembling spaghetti.