Spaghetti Squash

Wash hands with warm water and soap. Wash produce well.

Preheat oven to 400°F.

Line a large rimmed baking sheet or baking dish with parchment paper or foil.

Carefully cut spaghetti squash lengthwise using a sharp knife.

Use an ice cream scoop (or spoon) to scrape out the seeds and most of the stringy parts.

Brush the interior with oil and sprinkle with a little salt and pepper.

Place cut-side down on baking sheet.

Roast for 45 minutes, or until a knife easily pierces the skin and flesh.

Once slightly cool, flip squash flesh-side up and use a fork to scrape out the strings.