Spaghetti Squash 1 tablespoon Olive Oil Salt and Pepper, to taste

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and set aside.

Slice your spaghetti squash in half. Remove the inner seeds and pulp. Feel free to reserve the seeds for roasting! Drizzle the olive oil over both halves of the spaghetti squash on the flesh side, using a brush or your hands to evenly coat. Sprinkle with salt and pepper. Place both halves, flesh down, on the lined baking sheet. Bake for about 45 minutes, depending on the size of your squash, until the top has started to collapse and the bottom edges are turning brown.

Remove from the oven and let sit for 5 minutes before flipping over. Allow to cool further if desired, but you can use a fork to "rake" the spaghetti squash and fluff up the strands! Serve warm.

**I also have an important side note for you. I wish I had documented the way I prepared spaghetti squash the second time I made it. I sliced it up into rings, about 2" wide. Still remove those seeds from the center, but still rub with olive oil, salt and pepper and still bake at 400, but for only about 30 minutes (since the pieces are smaller than the huge half boat seen above). Let cool for 5-10 minutes, then use a spoon to circle around the exterior of the ring and remove the skin. Fluff up the spaghetti squash, and you have perfectly sized portions for everyone! I will get another spaghetti squash and photograph this for you. The above method works totally fine, just it's now my preference to do the rings.**