Preheat oven to 400 degrees Fahrenheit and have a metal baking sheet with rim ready.
Using a short, sharp knife, stab 6-8 slits like a dotted line along the length of the squash where you will slice the squash in half.
Then microwave the squash with the slits up for about 4 minutes; and let cool slightly.
The squash should now be able to be more easily cut with a much lower resistance. Place squash on cutting board and slice about ½” of the stem and bottom off then slice along the dotted line of slits in half.
Scoop out the stingy seeds in the center and lightly brush with olive oil and sprinkle with Za'atar spice or pepper.
Place squash cut side down on a cookie pan and bake between 40-60 minutes at 400°F in the oven, or until easily pierced.
Cut pieces again in half for serving size portions. (You will now have 4 slices of squash. You can take a fork and twist and fluff the “meat” into spaghetti like appearance before serving or at the dinner table.
Store spaghetti squash in the refrigerator, covered container, for up to 5 days.