To make the roasted spaghetti squash, cut the squash in half lengthwise. Using an ice cream scooper or spoon, scoop out the inside of the squash, seeds and all. Brush the halves with a little olive oil, around 1/2 teaspoon per half. Season with salt and pepper. On a baking sheet lined with parchment paper, place the squash halves, cut side down. Bake for about 45 minutes, and remove from oven. Flip the squash halves cut side up again, and it should be browned and steaming hot. Poke it with a fork a bit to make sure it's fully cooked. It should be stringy and soft. If the squash is cooked and ready, start scraping the squash flesh with a fork, over and over. Continue with each half until all of the squash is in spaghetti like strands. For more detailed instructions and step-by-step photos, check out this full recipe for
Roasted Spaghetti Squash.