Ingredients:

  • 1 large (3 lb) spaghetti squash
  • 2 tbsp olive oil
  • 3/4 tsp kosher salt
  • 1/4 tsp black pepper

Instructions:

  1. If the squash is too hard to cut, prick the skin all over with a fork and microwave for 2 minutes to soften the rind.
  2. Slice the squash in half lengthwise.
  3. Use a large spoon to scrape out the seeds and stringy pulp.
  4. Preheat the oven to 400°F (200°C).
  5. Brush the cut sides of the squash halves generously with olive oil and sprinkle evenly with salt and black pepper.
  6. Place the squash halves cut-side down on a baking sheet.
  7. Bake for 35–45 minutes until the skin is slightly shriveled and a knife slides into the flesh with zero resistance.
  8. Let the squash rest for 5 minutes to cool.
  9. Use a fork to drag the tines through the flesh from the edges toward the center to create spaghetti-like strands.