|1 spaghetti squash, 1.6 to 1.8 kg
||Pierce all over with a knife, about 2cm deep. Microwave at 800 watts for 6–7 minutes. Turn over and microwave 8–10 minutes more or until squash feels slightly soft when press. Cool for 5 minutes.
||Halve lengthways, and discard seeds. Scrape flesh with a fork, loosening and separating strands. In each half, heap the strands.