Ingredients:

  • 1 large spaghetti squash (approx 3 lbs / 1.36kg)
  • 2 tbsp olive oil
  • ½ tsp kosher salt
  • ¼ tsp cracked black pepper
  • ¼ cup grated parmesan cheese
  • 1 tbsp unsalted butter, melted

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Carefully cut the spaghetti squash in half lengthwise.
  3. Use a large spoon to scoop out the seeds and stringy pulp, leaving a clean 'bowl' of squash.
  4. Brush the interior flesh generously with olive oil and sprinkle evenly with salt and cracked black pepper.
  5. Place the spaghetti squash halves cut-side down on a baking sheet.
  6. Roast in the center rack of the oven for 35–45 minutes, until the skin is easily pierced with a knife and the flesh feels soft.
  7. Remove from the oven and let the squash rest for 5 minutes.
  8. Turn the halves over and use a fork to gently scrape the flesh from the edges toward the center to create pasta-like strands.
  9. Optional: Drizzle with melted butter, sprinkle with parmesan cheese, and broil for 2–3 minutes until the cheese is bubbling and golden.