First things first: cut it in half lengthwise. Then, scoop out the seeds with a spoon.
Next, drizzle the insides of the squash with a little olive oil and sprinkle with salt and pepper. Just a light drizzle and a light sprinkle will do.
Then, poke a few holes in the skin of the squash, using a fork, and place it cut side down on a baking sheet.
Pre-heat the oven to 400°F, and then place the sheet inside.
Roast the spaghetti squash for 30 to 40 minutes. Cooking it for this amount of time will give you al dente squash.
Once it’s roasted and cool enough to touch, use a fork to scrape the strands. Start from the outside and work your way in, fluffing up the strands as you go.
That’s it! Season it with more salt and pepper and serve it as a simple veggie side, or serve it wish spaghetti sauce.