Preheat oven to 400 F.

With a sharp knife, carefully slice the top inch off the squash, removing the stem. This will provide a flat surface so you can then flip the spaghetti squash up right so it’s standing on the flat side you just cut. Then take your knife and carefully rock it back and forth, while applying some pressure, down the top of the squash, cutting it in half lengthwise.

Use a spoon to remove the seeds and “guts” of the squash from both halves.

Drizzle the inside of the squash halves with olive oil, salt, and pepper. Use a pastry brush, your hands, or the back of a spoon to brush the oil and seasonings around the inside and edges of the squash.

Place the squash halves cut side down on a baking sheet lined with parchment paper. Use a fork to poke 5 - 8 holes in the skin - this creates little air pockets for the heat to escape while the squash cooks. Bake the squash in the oven for 35 - 45 minutes depending on the size of your squash.

Let the squash cool slightly before flipping the halves over and scraping the strands of spaghetti squash from inside. Serve the spaghetti squash warm with your desired toppings, like sauce or protein, and enjoy!