Ingredients:

  • 1 medium spaghetti squash (about 2-3 pounds / 900g - 1.3kg)
  • 1 tablespoon olive oil (plus extra for drizzling, optional)
  • ½ teaspoon sea salt (plus more to taste)
  • ¼ teaspoon black pepper (freshly ground, plus more to taste)
  • Optional: 1 teaspoon garlic powder
  • Optional: ½ teaspoon onion powder
  • Optional: pinch of red pepper flakes

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. Carefully cut the spaghetti squash lengthwise in half, from stem to base.
  3. Scoop out the seeds and stringy bits from the center of each half.
  4. Drizzle the cut sides with olive oil and season with salt, pepper, and any optional spices.
  5. Place the squash halves cut-side down on the prepared baking sheet.
  6. Roast for 45-60 minutes, or until the squash is easily pierced with a fork and the skin yields to gentle pressure.
  7. Remove the squash from the oven and let it cool slightly.
  8. Using a fork, scrape the flesh to create spaghetti-like strands.
  9. Toss the strands with your favourite sauce, toppings, or simply with a little extra olive oil, salt, and pepper.