"I just made this. WOW!!! So perfect and so delicious!"
– spaghetti squash – olive oil – kosher salt – ground black pepper
Stand the squash upright on a cutting board. Use a sharp knife, as dull knives likely won’t be able to get the job done. Allow gravity to help you cut from top to bottom, and be very careful while cutting – don’t force it!
Scoop out the innards and seeds using a sturdy metal spoon. Get the spoon as close to the flesh as possible while you’re scooping so that the innards release easily.
Coat the flesh with olive oil or avocado oil and use your hands to smooth the oil over the full surface of the flesh. Sprinkle salt and pepper over each half.