1. Microwave whole squash for 6 minutes, or until soft enough to cut in half. Wrap remainder half of squash in plastic and refrigerate for later.
1. Place spaghetti squash pieces in a large micowave-safe bowl with 2 tablespoons of water. Cover and microwave for 8 minutes, or until soft.
2. Scrape the squash strands into a strainer, and let excess moisture drain. Thoroughly pat dry.
3. Transfer squash strands to a large bowl. Thoroughly mix in all remaining ingredients.
4. Spray a large skillet with cooking spray. Bring the skillet to high heat.
5. Add the squash mixture into the skillet, spread into an even layer, and cook for 2 minutes.
6. Flip the mixture and cook until lightly browned, about 2 more minutes.