Pierce the spaghetti squash all over with a knife. Microwave on high for two to three minutes until it softens enough to cut. Halve the squash lengthwise with a sharp, large knife.

Scoop out the seeds with a spoon. Place the halves, either side by side or one after the other, cut-side down in a microwave-safe baking dish.

Add a little water so that it reaches a depth of two to three centimeters in the dish. Then cook the casserole dish with the pumpkin in the microwave for 7 to 10 minutes at the highest wattage setting (800 or 900 watts).

Let the pumpkin cool briefly, then scrape out the spaghetti-like flesh with a fork.