Preheat oven to 350.

Half the spaghetti squash (either insert the knife halfway and slice downwards one way, then insert the other way and slice downwards again to split, OR cut off the top and bottom and wriggle the knife downwards from the top).

Scoop out the seeds and stringy bits (reserve the seeds for roasting) and drizzle olive oil over the open halves. Season with salt and whatever spice you'd like. Flip and place cut-side down on the and roast for 30-45 minutes (depending on the size). Once fully roasted, the tops of the squash should give in a little bit when you poke them. Remove from the oven and flip them over, using a fork to scrape out the insides into spaghetti strands!

Store in an airtight container in the fridge and use just like spaghetti =) Enjoy!