Preheat the oven to 400°F.

Scoop out the seeds and ribbing after cutting the spaghetti squash in half lengthwise. Sprinkle salt and pepper on the squash's interior after drizzling it with olive oil.

Put the spaghetti squash on the baking sheet with the cut side up and pierce few holes with a fork. Roast for 30 to 40 minutes, or until fork-tender but still a little bit firm, with a light outside browning. Depending on how big your squash is, the time may change. The timing can, in my experience, differ from squash to squash.

The squash should now be cut side up after being taken out of the oven. When the squash is cool enough to handle, use a fork to scrape and fluff the strands off the sides.