Microwave: Cut the squash in half lengthwise; remove and discard seeds. Put one half in a microwave safe dish (bowl side up) and fill with 1/4 up water. Top with the other half and microwave for 8 minutes, or until tender. Repeat until all the squash are cooked.

or Oven: Preheat oven to 375. Cut each squash in half. Put them rind-side up (opening down) on a baking tray or cookie sheet (you may want to line with foil and spray with pam to avoid sticking). Bake for 30-40 minutes.

Scrape out spaghetti squash with a fork.