If you’ve never tried spaghetti squash because you’re scared of cutting it open this tip is for you. In the past I’ve used a sharp knife and carefully wedged the tip of the knife through the outer skin. Slowly but carefully I add more pressure and increase the cut I’ve made. The problem I have with this method is that I’m always scared the squash will roll and I’ll end up cutting myself.
A better method is using a meat cleaver (ensuring that it is sharp) and cutting off one end of the squash making it as even as possible. It doesn’t have to be a big slice as you don’t want to waste any of the flesh inside. Repeat this process for the other end. The reason I find this an easier method is because the surface area is smaller and you’re not cutting through a thick layer. Once you have both ends cut off, stand the squash on one of its newly created flat end and proceed to cut through the squash from the top. You will still need a bit of man power but this method provides you with more stability. It also helps if you cut the squash on a lower surface so you’re not straining yourself and can put more energy behind it.