The microwave is definitely the way to go if you are going to add some sauce and spices afterwards. Its so easy to cut once its cooked.

Just make sure you pierce it with a knife all over, otherwise you might wind up with a very messy microwave if it explodes from the pressure built up during cooking.

I comment you for being able to eat it with nothing on it. I can't eat it without cheese. But I was always that way with pasta. I could eat it without sauce, but I won't even bother if I had no Parmesan cheese. Give me a little cheese, garlic, oil and parsley or basil and I'm good.

I didn't know until recently that not all squash are low carb. Butternut (like most, if not all, winter squash) are not low carb. But the summer squash (like spaghetti squash) are low carb. Hmmm!!!