Carefully cut the squash in half lengthwise with a large chef’s knife. Break it apart at the stem.
Open the squash and scoop out the seeds and pulp.
Place the squash halves, cut side down, in a large microwave safe casserole dish. Pour 1 cup tap water over the squash.
Layer parchment or wax paper over the squash. Then cover with plastic wrap.
Microwave the squash until it is done. To be safe, microwave the squash in 5-minute intervals (smaller squash will cook quickly, while larger squash might need up to 15+ minutes)
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