In our sans-microwave household, I've found
this method pretty handy for cooking a spaghetti squash in about 30 minutes. I'll use half of the squash in a traditional preparation the first day (with fresh tomatoes, basil and salt/pepper or a simple butter-and-cheese thing) and wrap the second half in foil for the following day. After a night in the fridge, the squash is super easy to handle.