The title of this post might be a *tad* dramatic, but seriously, this simple method of turning spaghetti squash into spaghetti is mindblowing. In case you’ve never made spaghetti squash, all I had done up until this point was pierce the squash four or five times with a knife, put on a cookie sheet and bake at 400 for an hour. I removed it and let it sit for about five minutes. Then I sliced it into these thick rings (above).
At that point I removed the centers (seeds) and pulled my fork across the skin of the squash to “spaghetti-fy” it. I got SO much more spaghetti squash out with this method and it took MUCH less time. Look at all that delicious squash ready to go! Looks like spaghetti doesn’t it?
One Day At A Time 
YoU can also cut it in half lengthwise and put it in the microwave. Much faster than oven :-). Love that you are offering helpful hints!
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Do you microwave both halves at the same time then? I microwaved it once (whole, with a few slits in it) and was disappointed in the taste. Would be glad to try a quicker method if its out there though!
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