Score the spaghetti squash along the sides of the squash (where you will cut the squash in half) approximately ⅛-¼ inch deep.  Then poke the squash in a few places with a knife or dinner fork to allow steam to escape during the cooking of the squash.

Place the squash in a baking dish and microwave on high for 5 minutes.  Do not microwave the squash for longer than 5 minutes.

Then cut the squash in half lengthwise.  Be careful as the squash will be hot, so you will likely need to use oven mitts.  Scoop out the seeds from each half of the squash.

Place the squash halves upside down in the baking dish.  Place approximately 1 inch of water in the dish with the squash.  Microwave on high for 5 minutes.

Then check the squash.  A fork should easily poke through the skin of the squash.  If it’s not done yet, continue to cook for 2-5 more minutes until done.

Preheat the Blackstone grill over medium heat (approximately 350 degrees F). Rub half of the butter onto the grill.  Spread the squash out onto the grill and sauté for 1-2 minutes to brown the squash slightly.  Watch closely so that the squash does not over cook.  Place the remaining butter on top and toss to coat the spaghetti squash with the butter.  Season with salt, pepper and garlic powder.

Remove from the Blackstone grill, serve warm and enjoy!