Hi Elizabeth, I’m so glad you loved it!

Hey! I usually do 5 minutes and makes its sooooo easy!

I poked it with a knife in a few spots and microwave for 5 minutes. Cut off top and bottom , stand up and slice in half. 5 minutes is fine for a medium to large squash.

I cut a small piece of the ends so it’s flat, stand it up on end and then slice down. Then it’s no problem to put a little weight behind it if you need to.

I microwave for 3 to 5 minutes depending on the size. No way I’m going to try to cut an uncooked squash with a knife.

I microwave it 2 min then pierce the skin on the cut line. Then use a hammer to do the rest of the cutting. Works a treat.

I don’t cut min in half I actually cut it in rings the short way. it cooks more thoroughly and the fibers actually run in a spiral down the squash you get more of a noodle like texture. Here’s the method I use.

https://www.facebook.com/share/v/s3DfBJwgBbpXxShv/?mibextid=w8EBqM

I use a cleaver. While not common in most western kitchens, they’re surprising cheap from your local Asian grocery store. Choose something heavy that’s all metal (including the handle), it’s a great tool for tougher kitchen tasks like this, along with handling bone in meats and frozen meals