Score the spaghetti squash flesh around the part you'd like to cut (I commonly do this lengthwise), but leave the stem alone (it's too tough!).

Poke some holes in the shell for steam to escape, then microwave on high for about 4 minutes.

Remove the squash from the microwave with oven mitts. Once cooler to the touch, cut the squash in half along the scored line, then break it in half to separate the stem.

Remove the seeds, season the halves with olive oil and seasonings (if desired), then place the halves, scooped side down, in a baking dish filled with about 1 inch of water.

Microwave for about 5 minutes, and poke holes in the shell to test whether the squash is done cooking; it's done when the fork slides into the flesh easily. Continue to microwave for up to another 5 minutes until done.

Remove dish from microwave with oven mitts. Remove each squash half when cooler to the touch and scrape the strands out with a fork.