Ingredients:

  • 1 medium Spaghetti Squash
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 tsp Flaky Sea Salt (or Kosher salt)
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/2 tsp Garlic Powder (Optional)

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy clean-up.
  2. Place a damp kitchen towel flat on the counter. Set the spaghetti squash lengthwise on the towel; this stabilizes the squash and prevents slipping.
  3. Carefully use a sharp knife to slice the squash lengthwise from stem to tip. Be cautious, as the rind is tough.
  4. Using a sturdy metal spoon, scoop out the fibrous strands and seeds from both squash halves, similar to cleaning a pumpkin.
  5. Drizzle the olive oil evenly over the cut surfaces. Sprinkle generously with sea salt, black pepper, and garlic powder (if using).
  6. Place the two squash halves cut-side down on the prepared baking sheet. Roast for 40–50 minutes. The skin should give easily when pressed.
  7. Remove the squash from the oven and let it sit on the baking sheet for 5 minutes. This makes handling easier.
  8. Using a standard kitchen fork, gently scrape the flesh from the sides towards the center. It should easily separate into distinct strands resembling spaghetti.
  9. Transfer the strands to a serving bowl. Toss gently and taste; add a final pinch of salt or a drizzle of olive oil if needed. Serve immediately as a pasta replacement or side dish.