STEP ONE. GET THE OVEN READY.
Pre-heat oven to 450 degrees.
STEP TWO. CHOP SQUASH.
Chop spaghetti squash in half lengthwise with a large knife.
STEP 3. SCOOP OUT SEEDS.
Scrape out seeds and gunky inner parts with a spoon.
STEP 4. PLACE ON PAN.
Place the squash face up on baking pan.
STEP. 5. ADD SEASONING.
Sprinkle with a little salt and pepper. Optional: brush with a little olive oil. I don’t use any oil when I roast mine but if you prefer you can brush each half with about 1/2 tsp of olive oil. I don’t find it gets too dry without oil but using oil will prevent it from drying out at all. Up to you! Try both methods and see which you prefer, personally I don’t think it’s necessary.
STEP 6. ROAST THE SQUASH.
Roast in the oven for 30-50 minutes. This will depend on the size of your squash, an average sized squash will most likely take 40 minutes. If it’s small check it after 20-30 minutes. Once it’s tender and you can peel the strands away with a fork, it’s ready.
STEP 7. CREATE THE SQUASH NOODLES.
Using a fork, scrape the squash into strands. I like to wait for it to cool down, making this part a lot easier! Now it’s ready for using in recipes or just eating!