Directions

Preheat the oven to 375°F (190°C) and line a rimmed baking sheet (or large baking dish) with parchment paper.

Use a heavy chef’s knife to cut the spaghetti squash in half lengthwise. Pierce the knife into the middle of the squash and cut it from stem to end, but don’t try to cut through the stem (it’s too tough). Remove the knife, then pull the two halves apart.

Scoop out the seeds with a spoon and discard. Lightly drizzle the cut side of each squash half with olive oil (or butter), then season with salt and pepper.

Place the squash on the baking sheet with the cut side facing down. Sneak fresh herbs underneath the squash halves (optional).

Roast the spaghetti squash halves until they are soft and easily pierced with a knife, 40 to 50 minutes.

Flip the halves so that the cut-side is facing up and allow to cool for about 5 minutes. Run a fork through the flesh to separate the “spaghetti-like” strands/noodles and serve.

• How to Microwave Spaghetti Squash

Place the squash halves cut side down in a microwave-safe baking dish. Pour about 1 inch of water into the dish.

Microwave on high for 5 minutes. Check if the squash is starting to soften. If needed, microwave for 2-minute bursts until a knife easily pierces the flesh.

Carefully flip the squash halves cut-side-up. Let them cool for about 5 minutes before gently scraping and separating the spaghetti-like strands using a fork.