Ingredients:

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

Instructions:

  1. Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  2. Slice a thin sliver off the bottom of the squash so it sits flat on the cutting board.
  3. Cut the squash in half lengthwise.
  4. Use a large spoon to scoop out the seeds and stringy pulp.
  5. Cut each half horizontally across the equator to create four quarters.
  6. Divide 2 tbsp olive oil among the flesh of the pieces, coating the surfaces evenly.
  7. Sprinkle evenly with 3/4 tsp kosher salt and 1/4 tsp ground black pepper.
  8. Place the squash pieces flesh-side down on the prepared baking sheet.
  9. Roast for 30 to 40 minutes; the squash is done when the skin feels soft and gives easily under pressure.
  10. Let the squash cool for 5-10 minutes to allow the fibers to set.
  11. Using a fork, gently scrape the flesh from the skin to separate the spaghetti strands.
  12. Transfer the strands to a bowl and toss lightly to aerate.