Step 1: Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper for easy cleanup.
Step 2: Wash the spaghetti squash thoroughly under running water and pat it dry with a kitchen towel.
Step 3: Carefully cut the spaghetti squash in half lengthwise. To do this safely, you can create a flat base by carefully slicing a small piece off one side of the squash so it sits stably on your cutting board. Use a sharp, sturdy knife and cut away from your body.
Step 4: Use a spoon to scrape out the seeds and any stringy pulp from the center of each spaghetti squash half. A sturdy spoon or even a grapefruit spoon works well here.
Step 5: Drizzle the cut sides of both spaghetti squash halves generously with olive oil. Rub it in to coat evenly. Season with salt, black pepper, and minced garlic (if using).
Step 6: Place the seasoned spaghetti squash halves cut-side down on the prepared baking sheet. This method helps to steam the interior, yielding tender strands.
Step 7: Roast in the preheated oven for 35 to 50 minutes, or until the skin is easily pierced with a fork and the flesh feels tender. Cooking time will vary based on the size of your squash.
Step 8: Once cooked, carefully remove the spaghetti squash from the oven and let it cool on the baking sheet for about 10-15 minutes. This makes it easier to handle and allows the strands to firm up slightly.
Step 9: Using a fork, gently scrape the flesh from the cooked spaghetti squash halves. The strands should easily separate and resemble spaghetti. Scrape from the outside edge towards the center for the longest strands.
Step 10: Transfer the spaghetti squash strands to a serving bowl. Toss with additional butter, Parmesan, fresh herbs, or your favorite sauce. Serve warm and enjoy!