Preheat the oven to 400°F.

Spray the squash lengthwise and scoop out the seeds (To make it easier to cut: stab with a knife a couple of times and microwave for 3-5 minutes first).

Spray the inside halves of the squash with cooking spray, then sprinkle with salt and pepper.

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.

Remove from oven and flip the squashes over. Let cool enough to touch, and then use a fork to scrape out the spaghetti strands.

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)

Leave the squash in the microwave for 5 or so minutes to finish cooking and to cool off. It will be HOT so handle with caution.

Using a sharp knife, cut the squash in half lengthwise. Allow it cool for a few more minutes.

Scoop out the pulp and the seeds (I alternate using a fork and a spoon for this), then rake the strands using a fork and place the spaghetti squash strands in a bowl or container.

Toss with salt, pepper, garlic, etc. or use for your favorite spaghetti squash recipe.

Preheat air fryer to 360 degrees F.

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).

Place the two halves in your air fryer basket, cut side up. Spray with cooking spray (or drizzle with olive oil) and sprinkle with salt and pepper.

Cook for about 20 minutes, or until a fork can easily pierce the flesh. (Note time WILL vary according to the size of your squash.

Let cool enough to touch, and then use a fork to scrape out the spaghetti strands.