Note: Two medium spaghetti squash, or 3 to 3-1/2 pounds, will yield about 4 cups cooked squash. To cook squash easily and quickly, pierce each squash to the center with a knife in two places. Place squash on a microwave safe plate and microwave on high for 20 minutes. (If the microwave does not have an automatic turntable, turn squash 3 times during cooking.) Let squash sit for 10 minutes. Cut off stem end and discard. Slice in half lengthwise. Scoop out seeds and center membranes and discard. Using a fork, shred squash pulp into a colander to drain. Measure 4 cups; refrigerate any remainder for use in soups or salads.