Ingredients:

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

Instructions:

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Carefully slice the 1 large spaghetti squash (approx. 3 lbs) in half lengthwise.
  3. Use a metal spoon to scoop out the seeds and stringy pulp from the center, leaving a clean cavity.
  4. Brush the interior flesh of the squash halves with 1 tbsp extra virgin olive oil, then sprinkle evenly with 1/2 tsp kosher salt and 1/4 tsp ground black pepper.
  5. Place the squash halves cut-side down on the prepared baking sheet.
  6. Roast for 30 to 40 minutes until the skin feels soft and gives easily under pressure from your thumb, and the edges of the flesh have turned a deep, chestnut brown brown.
  7. Remove the squash from the oven and let it cool for 5 minutes.
  8. Using a fork, gently scrape the flesh from the edges toward the center until it separates into long strands.