Instructions

1. Slice off a thin slice from each end of the squash, and then cut open the spaghetti squash lengthwise.
2. Remove the seeds from the inside of the spaghetti squash.
3. Using your hands, slather some coconut oil (or olive oil, bacon fat, tallow, lard, duck fat) throughout the inside of the squash.
4. Place in microwaveable tray, cover with a paper towel, and microwave for 5 minutes on high.
5. Check how tender the squash is after 5 minutes and microwave for 1-2 extra minutes if not soft to the touch. Add more time if needed, but check every 1-2 minutes.
6. Cool for 5 minutes and use a fork to take off the “spaghetti” strands.