1 spaghetti squash

extra-virgin olive oil

sea salt and freshly ground black pepper

Preheat the oven to 400°F.

Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing.

Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.

Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes (closer to 30) or until lightly browned on the outside, fork tender, but still a little bit firm. The time will vary depending on the size of your squash.

Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides.