Preheat oven to 425°F.

Using a fork, poke holes throughout the spaghetti squash to allow the steam to release.

Microwave your whole spaghetti squash for 5 minutes. This is just to soften the exterior and make it easier to cut.

Cut into 1 1/2″ rings and scoop out the seeds.

Sprinkle with salt on both sides and wait 10 minutes to allow the moisture to release. This is important to help keep your squash from becoming mushy.

Blot off the moisture with a paper towel.

Lay squash on a baking sheet either lined with a silicon baking mat or parchment paper.

Brush the squash with oil and sprinkle with salt and pepper.

Roast in the oven for 35-40 minutes.

Remove from oven and allow to cool enough to handle with your hands.

Peel the exterior from the rings.

Separate the strands gently with a fork and enjoy!