Cut the squash in half. (Be careful spaghetti squash can be very hard)
Remove seeds from the middle of each half.
Put water in pan large enough to hold the 2 halves of the squash inside facing down. I usually use 8x11.
Place squash in pan inside facing down.
Bake for 1 - 2 hours depending on size of squash. When squash is ready the top of the squash skin should be browned and slightly brittle. When you touch the top of the squash with a fork the skin should give little resistance.
After you remove from oven let cool for 10 - 20 minutes.
When cool pierce top of spaghetti squash skin with fork and peel away. All of the skin should easily peel away from the squash's interior. (Make sure and watch out for steam)
After skin is peeled move halves to bowl and shred with 2 forks until it has a spaghetti like consistency.