Ingredients:

  • 1 medium spaghetti squash (approx. 3 lbs)
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C). Carefully slice the squash in half lengthwise. Use a spoon to scoop out the seeds and stringy pulp. Brush the flesh generously with olive oil and sprinkle evenly with salt and pepper.
  2. Place the squash halves cut-side down on a parchment-lined baking sheet. Roast in the center rack of the oven for 35–45 minutes until the skin feels slightly soft and the edges of the flesh look golden brown.
  3. Remove from the oven and let the squash cool for 5 minutes. Use a fork to gently scrape the flesh from the skin to create long, translucent strands.