Pre-heat the oven to 375 degrees F.
With a fork, poke several holes in the spaghetti squash. Place it in the microwave and cook it for a minute or two to soften it up. This makes cutting it in half much easier. Repeat with the other squash if you're cooking two.
With oven mitts, carefully remove the squash from the microwave and place it on a cutting board. Cut the very ends off. Wearing oven mitts, slice into the squash lengthwise. I always do this with oven mitts on just in case there's a knife slip. You do have to apply quite a bit of pressure when slicing it, and hey, you never know. If you own chainmail, use that ;)
Once the squash is sliced open, take a spoon and scoop out the stringy innards and seeds. You can set the seeds aside to bake and eat for later, if you want.
Drizzle each half of squash with a bit of olive oil and sprinkle with salt, pepper, and garlic powder.
Bake in the oven for 30 minutes. When ready, shred the squash with a fork and transfer to a bowl or dish; set aside.