Spaghetti squash can be difficult to cook. Half the time, it’s so tough that I can’t cut into it. Other times, it takes a really long time to cook, and one time, it blew up in the microwave.

This process works like a charm. Here is my secret method:

1. Stab the squash with a fork about 10 times in various places. (Avoid the microwave blow-up.)

2. Put it in the microwave for 6 minutes.

3. Take it out and find it is still hard.

4. Nuke it for another 6 minutes.

5. Remove with oven mitts and plop onto a large cutting board.

6. Slice in half long-ways.

7. While holding in place with hotpad, scoop out seeds and membranes with large serving spoon (don’t take too much; only the really obvious goopy stuff like you remove from the center of a pumpkin).

8. Put one half in a flat glass cooking “Pyrex-type” dish and put about an inch of water in the bottom (cut side down).

9. Microwave for approximately 10-12 minutes.

10. Remove with oven mitts, place on cutting board and use the large spoon to scoop out the spaghetti. Fluff it with a fork.

If you’ve done it right, the shell should be very thin and all the squash should be scooped out.

Look at that delicious bowl of “spaghetti.”

Top it with Cincinnati chili, onions, grated cheese, and black soy beans. Can also be used for any other pasta dish, like this Alfredo recipe, or this keto lasagna recipe.