With a sharp knife, carefully puncture the squash approx. 8 times while turning it all the way around so there are “air ducts” equally placed throughout. Just stick the knife about 1/4 - 1/2 inch into the veggie each time. (In the microwave, the squash cooks from the inside. By opening it up like this, the pressure can escape out the holes and you avoid an explosion in the appliance!)

Place a paper towel on the bottom of the microwave rack.

Place the squash on top of the towel and cook on high for 10 minutes.

The squash will be SUPER hot, so let it sit up to 5 minutes in the microwave.

With tongs or an oven mitt, remove the squash from the microwave and place on cutting board.

With a sharp knife, slice the squash in half, lengthwise.

Using a tablespoon, scrape out the seeds and discard them or set them aside for drying to plant in your own garden.

Take a fork and scrape the noodle-like sections of squash into a bowl.

Add olive oil, fresh herbs, salt and pepper to taste and toss.

Serve warm or store for future use.