- 1 spaghetti squash (2–3 pounds)
- 1 tablespoon olive oil
- Salt and Pepper
- 2 tablespoons water
- Preheat oven to 350 degrees F.
- Cut the spaghetti squash in half lengthwise, from stem to end. Don’t worry if it’s not totally even, as close as you can is fine. These things are beasts to cut!
- Scoop out the seeds and innards, leaving as much of the flesh as you can.
- Lightly coat the entire surface of the cut insides with olive oil. You can use a brush, but I just drizzle oil over the squash and use a spoon to spread it around.
- Sprinkle with salt and pepper.
- Place the halves on a rimmed baking sheet, so the cut sides are facing down.
- Add 2 tablespoons of water to the baking sheet.
- Bake in the oven for 30-45 minutes, or until you’re able to easily pierce a fork through the outer shell.
- Remove from oven and flip squash over, cut side up, to let cool before handling.
- Once cooled, scrape a fork across the flesh. The squash should separate into spaghetti-like strands.