Preheat your oven to 400°F (200°C). Prepare your cutting board and a sharp chef’s knife. If you find the squash hard to cut, pierce it all over with a fork and microwave it for 2 to 3 minutes to soften the skin.

Slice the squash lengthwise from the stem to the base. Use a spoon to scoop out the seeds and stringy center, making a hollow cavity.

Drizzle each half with olive oil and sprinkle it lightly with sea salt and black pepper.

Place the halves cut-side down on a parchment-lined baking sheet. Poke a few holes in the skin with a fork to allow steam to escape while roasting.

Roast in the preheated oven for 30 to 40 minutes. Check for tenderness by piercing the skin; smaller squashes may cook faster, while larger ones might need a bit longer.

Let the squash cool slightly, then flip it cut-side up. Use a fork to scrape the flesh into spaghetti-like strands, working from the outer edge inward.