Ingredients:

  • 1 medium Spaghetti Squash (approx. 1.2 kg)
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 teaspoon Coarse Sea Salt
  • ½ teaspoon Freshly Ground Black Pepper
  • ½ cup Water (optional, for roasting pan base)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
  2. Wash the squash thoroughly. Place the squash on a sturdy cutting board. Using a heavy-duty chef’s knife, carefully slice the squash lengthwise from stem to end. (Safety Tip: Stabilize the squash by trimming a small section of the long side to create a flat base before cutting.)
  3. Use a sturdy spoon or ice cream scoop to remove the seeds and stringy membranes from both halves. Discard the seeds or reserve them for roasting.
  4. Drizzle the cut side of each squash half evenly with 1 tablespoon of olive oil. Season generously with salt and pepper. Use your hands to rub the seasoning into the flesh.
  5. Place the squash halves cut-side down on the prepared baking sheet.
  6. Transfer the pan to the preheated oven and roast for 45 to 55 minutes. The squash is ready when the skin gives easily when pressed and the flesh is tender when pierced.
  7. Remove the squash from the oven and let it rest on the pan for 5–10 minutes before handling.
  8. Using a sturdy fork, scrape the flesh out from the sides, working toward the center. The cooked flesh should easily separate into long, spaghetti-like strands.
  9. Transfer the strands to a serving dish. Toss lightly with any remaining pan juices, taste, and adjust seasoning (salt/pepper) as needed. Serve immediately.