Preheat the oven to 400 degrees F.

Chop the tip and the tail off of the spaghetti squash, cut it in half length-wise, and scoop the seeds out of each half.

Rub about a tablespoon of olive oil over the flesh of each half. Sprinkle with salt and pepper.

Place the squash cut-side down on a baking sheet.

Roast the squash for 35 to 50 minutes or until the flesh is tender. Note: For crunchy noodles, roast for 35 minutes. For al dente noodles, roast for 40-45. For tender noodles, roast for 50 to 55 minutes.

When the squash is cool enough to handle, use a fork to gently scrape the flesh, releasing spaghetti-like stands. Do this until both halves of the spaghetti squash are scraped clean and place the “spaghetti” into a large serving bowl.

Note that some water will seep out of the “spaghetti” – in order to drain the water, allow the spaghetti to sit in a bowl (or fine colander) and use a slotted spoon to scoop it on plates.

Serve spaghetti squash with your favorite sauce and parmesan cheese.