Preheat the oven to 400ºF and line a baking sheet with parchment paper.

Next, use a large sharp knife to carefully slice the spaghetti squash in half lengthwise (hotdog style). Remove the innards of the spaghetti squash out with a spoon.

Drizzle about 2 teaspoons of olive oil over each half of the spaghetti squash and then season each half with ¼ teaspoon of salt and ¼ teaspoon of ground pepper.

Place the spaghetti squash open side-down on the lined baking sheet and bake for 20 minutes at 400ºF.

After 20 minutes, flip each half of the spaghetti squash over and bake for another 20 minutes. We recommend checking the squash with a fork after 10 minutes to make sure your spaghetti squash isn’t getting mushy. Every oven is different so the time may vary.

Remove the spaghetti squash from the oven and let it rest for 5 minutes before carefully “fluffing” the edges of the squash with a fork to loosen the spaghetti squash from the skin of the skin.

Serve immediately with a tab of butter, more olive oil, or a scoop of pesto and enjoy.