Preheat the oven to 375 degrees. Poke the outside of the spaghetti squash all over with a fork.
Place the squash in a roasting pan with 1 cup water in the bottom.
Bake for 60-90 minutes, which will depend on the size of the squash. You should be able to easily pierce it with a fork.
Remove and cut in half lengthwise.
Scoop out the seeds.
Use a fork to scrape up the strands of flesh. Place it back into the spaghetti squash, like a boat, and then top each half evenly with butter, salt and pepper. Shredded cheese is optional.
Microwave Instructions: Prepare the squash the same and place in a microwave safe bowl or pan with water. Cook on high for 5 minutes. Poke it to test the softness, then continue to cook at 2 minute increments until super soft to pierce. A medium squash will take 8-10 minutes.