Cut squash in half lengthwise and remove seeds and fibers. Cover one side with plastic wrap and refrigerate. Will keep for several days.
Place other half of squash in Pyrex bowl of loaf pan with cut side up. Add 1/3 cup water and cover with waxed paper. Cook on high for 4 minutes. Turn bowl 1/4 turn and cook on high for 4 minutes. Turn bowl 1/4 turn and cook on high for 4 minutes. Check for tenderness. Scrape strands out with fork.
Season with the salt, pepper, butter or sauce or oil and Parmesan cheese.
