Use a sharp paring knife to cut the spaghetti squash in half lengthwise. Tip: Try not to cut through the stem because that might chip your knife!
With a large spoon, scrape out the seeds in the center of the squash and discard.
Brush on the melted ghee or fat of choice on the fleshy side of the squash. Sprinkle on salt and pepper.
Place the squash cut-side down in a microwave-safe glass container and cover with a lid, making sure to leave a small vent.
Microwave for a total of 8-12 minutes but break up your cooking time. I normally nuke it for 5 minutes, check on it to see if needs to be rotated, add another 3 minutes, check, add another minute, check, etc. When the squash is soft to the touch I stop cooking it.
Once the squash is soft to the touch, let it cool for 10 minutes.
Once the squash is finished cooler, scrape the fleshy part of the squash to create your "noodles" with a fork.