1 medium spaghetti squash (2 to 3 pounds)
1. Preheat the oven to 400°F: Preheat the oven while you prep the squash.
2. Slice the squash in half.
3. Scoop out the seeds: Use a soup spoon to scrape out the seeds and stringy bits of flesh from inside the squash. Be careful of actually digging into the flesh. The inside should look clean and fairly smooth. Save them and roast them for a snack!
4. Place the squash in a roasting pan: Place the squash halves cut-side down in a roasting pan. Drizzle with oil
5. Cook the squash for 30 to 45 minutes:
6. The squash is done when tender: The squash is ready when you can easily pierce a fork through the flesh all the way to the peel. The flesh will also separate easily into spaghetti-like strands.
7. Scrape out the squash: Use a fork to gently pull the squash flesh from the peel and to separate the flesh into strands. The strands wrap around the squash horizontally — rake your fork in the same direction as the strands to make the longest “noodles.”
8. Serve the squash: Serve the squash immediately, tossed with a little butter or olive oil. Spaghetti squash will also keep refrigerated for up to a week, or frozen for up to 3 months.