Ingredients:

  • 1 medium Spaghetti Squash (approx. 1.5 kg / 3–3.5 lb)
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 tsp Coarse Sea Salt (plus extra for finishing)
  • ½ tsp Freshly Cracked Black Pepper
  • 1/4 cup Water (for the roasting tray)

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easier cleanup, if desired.
  2. Prick the exterior of the whole squash all over with a fork (about 8–10 times). Microwave the whole squash on high for 3–5 minutes. This softens the skin just enough to make cutting safer and easier.
  3. Carefully slice the slightly cooled squash lengthwise, stem to base. Use a rocking motion with a sharp knife.
  4. Use a large spoon or an ice cream scoop to thoroughly scrape out the seeds and stringy membranes from the centre of each half. Discard the seeds.
  5. Lightly brush the cut sides (the interior flesh) of both squash halves evenly with the olive oil.
  6. Sprinkle the interiors liberally with the sea salt and cracked black pepper.
  7. Place the seasoned squash halves cut-side down on the prepared baking sheet.
  8. Pour 1/4 cup (60 ml) of water directly onto the baking sheet (around the squash, not on top). This creates steam, ensuring the squash cooks evenly.
  9. Bake for 45 to 55 minutes. The squash is done when the skin yields easily to pressure when pressed with a fork, and the edges near the skin are slightly caramelised.
  10. Remove the tray from the oven and let the squash cool for 5–10 minutes before handling.
  11. Use a standard dinner fork to gently scrape the flesh, starting from the perimeter and working towards the centre cavity. The flesh should naturally separate into long, spaghetti-like strands.
  12. Transfer the extracted 'noodles' to a serving bowl. Toss lightly and taste, adjusting seasoning (salt/pepper) as required before serving immediately with your chosen sauce or topping.