Place squash cut-side down on baking dish. Bake for 30-40 minutes. You'll know it's done when the ends start to bubble and you can pierce the top and bottom easily with a knife. The inside of the squash will be golden brown on the edges when you flip it over.
Pierce spaghetti squash with a fork 6-8 times all around the squash. Place squash on a large plate and microwave for 4-5 minutes. Then flip and microwave another 4-5 minutes. (5 minutes for a larger squash)
Cut a thin slice off both ends of your squash and then cut in half, lengthwise, as evenly as possible in two halves. (To make it easier to cut: stab with a knife a couple of times and microwave for 3-5 minutes first).