Wash and dry the spaghetti squash
Place it on a stable cutting board
Trim a thin slice off one end to create a flat base
Stand the squash upright or lay it on its side
Use a sharp chef’s knife to cut it lengthwise from stem to bottom
Apply steady pressure and rock the knife through the squash
If it is very hard, microwave it for 2 to 3 minutes first to soften slightly
Scoop out the seeds and stringy pulp with a spoon
Cut the halves further into smaller sections if needed