Ingredients:

  • 1 medium spaghetti squash (approx. 2-3 lbs / 900g-1.4kg)
  • 1-2 tablespoons olive oil (15-30 ml)
  • ½ teaspoon kosher salt (or to taste)
  • ¼ teaspoon black pepper (or to taste)
  • Optional: ¼ teaspoon garlic powder, pinch of red pepper flakes (or to taste)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper (optional, but helps with cleanup).
  2. Carefully cut the spaghetti squash in half lengthwise.
  3. Scoop out the seeds and stringy bits from each half using a spoon.
  4. Drizzle the cut sides of the squash with olive oil, then sprinkle with salt, pepper, and any optional seasonings (garlic powder, red pepper flakes).
  5. Place the squash halves cut-side down on the prepared baking sheet.
  6. Bake for 45-60 minutes, or until the squash is easily pierced with a fork and the flesh is tender.
  7. Let the squash cool slightly. Then, use a fork to shred the flesh into spaghetti-like strands. Serve warm.