Summarize the following:
Use a sharp paring knife to pierce the spaghetti squash in 10 to 15 places, spacing the cuts evenly apart. It is very important that you pierce the squash before microwaving it. Otherwise, it could overheat and explode in the microwave. Piercing the squash can be difficult, and you may need to use a forceful, stabbing motion to successfully work the knife through the exterior. Work carefully, however, so that you do not accidentally cut yourself in the process. Do not follow the preparation instructions for cutting the squash. The squash should be soft enough to pierce with a fork when done. If your microwave does not have a rotating turntable inside, rotate the squash 180 degrees after 5 or 6 minutes to make sure that it cooks evenly. You do not need to it to be cool to the touch, but allowing the squash to cool down for a few minutes will give it time to release some of the hottest steam and liquid through the cut marks. Use a sharp knife to cut the squash open lengthwise, from top to bottom. Wear oven mitts or hold the squash with a towel as you do this. It will still be hot. Cutting the squash open should be very easy. If it isn't, you may need to microwave it for another 2 to 3 minutes. Dig the seeds out with a metal spoon. The stringy pulp connected to the seeds should also come out, but be careful to avoid scraping out strands of flesh.
Pierce the squash instead of cutting it. Microwave the squash for 10 to 12 minutes. Let it cool for several minutes. Cut the squash open. Scrape out the seeds.