Ingredients

• 1 medium spaghetti squash (4–6 pounds)
• 2 teaspoons olive oil (used only for the cut-in-half method)
• 1/4 teaspoon sea salt (plus additional to taste)

Instructions

1. Heat the oven to 425°F (218°C). If you like, line a baking sheet with foil or parchment paper.
2. Using a sharp paring knife, poke holes all over the spaghetti squash.
3. Place the squash on the baking sheet and roast for 30–45 minutes, turning it over halfway through cooking.
4. The squash is ready when a knife slides into the skin easily with only slight resistance.
5. Remove from the oven and allow it to cool for at least 10 minutes before cutting.
6. Slice the squash crosswise for longer strands or lengthwise for shorter ones.
7. Scoop out and discard the seeds.
8. Use a fork to scrape the flesh into strands. Season with sea salt to taste and toss with your favorite sauce or a little olive oil before serving.

1. Preheat the oven to 425°F (218°C). Line a baking sheet with foil and lightly grease it.
2. Carefully cut the spaghetti squash in half using a sharp chef’s knife. For easier cutting, score the skin first with a paring knife.
   • Cut crosswise for longer strands
   • Cut lengthwise for shorter strands
3. Remove the seeds from each half.
4. Lightly drizzle the cut sides with olive oil and sprinkle with sea salt.
5. Place the squash halves cut side down on the prepared baking sheet.
6. Roast for 25–30 minutes, until a knife easily pierces the skin with minimal resistance.
7. Remove from the oven and let cool for at least 10 minutes, keeping the squash cut side down.
8. Use a fork to separate the squash into strands. Season with additional sea salt if needed, and serve with your preferred sauce.

• Refrigerate: Store cooked spaghetti squash in an airtight container for 5–7 days.
• Reheat: Warm in a 350°F oven or microwave until heated through.
• Freeze: Drain the strands in a colander in the refrigerator for 12 hours, then freeze for up to 8 months.