Cutting: Carefully cut the spaghetti squash in half lengthwise using a sharp knife. Be cautious, as it can be tough to cut.
Seeding: Scoop out the seeds and stringy pulp from the center using a spoon. Discard the seeds or save them for roasting if desired.
Preparation for Roasting: Place the halves, cut side up, on a baking sheet. Drizzle olive oil over each half and season with salt and pepper.
Roasting: Roast in a preheated oven at 375°F (190°C) for about 40-45 minutes or until the flesh is tender and easily pierced with a fork.
Creating "Spaghetti" Strands: Allow the squash to cool slightly, then use a fork to scrape the flesh, creating spaghetti-like strands.
Serving Options: Serve the spaghetti squash strands as a low-carb alternative to pasta, topped with your favorite sauce, herbs, or a sprinkle of Parmesan cheese.