Poke a few holes in squash with a fork. Place whole spaghetti squash in a large stock pot filled with water. Put lid on and bring to a boil.
Once boiling, rotate squash every 5 minutes.
After 15 -20 minutes, pierce skin lightly with a paring knife. You are looking for very little resistance in the skin and flesh. Once it feels soft, it is done! (25-35) minutes depending on size of your squash)
Remove squash from boiling water and let cool for at least 10 minutes, or until you can handle squash.
Halve, remove seeds, and use a fork to loosen all the spaghetti strands.
Notes
Use enough water so the squash floats. The amount will vary depending on your pot and the size of your squash.
The squash floats so rotating it helps cook evenly
Actual cook time will vary depending on the size of your squash