Step 1

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

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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.

Step 6

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.

Step 7

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