Carefully slice the spaghetti squash in half lengthwise using a large, sharp chef’s knife on a stable cutting board, rocking the knife gently as you go. Stop just before the stem, then pull the halves apart rather than cutting through the tough stem. TIP: To make cutting easier, pierce the squash all over with a fork and microwave for 3–5 minutes, depending on its size, to soften the skin. Let cool until safe to handle, then slice in half.

Use a sturdy spoon to scoop out seeds and as much of the stringy fibers as possible.

Brush flesh lightly with olive oil, and sprinkle with salt and pepper.

Place halves on a parchment or foil-lined baking sheet, cut-side down.

Flip over and let rest for 5 minutes before scraping flesh with a fork to separate strands.

Serve as-is or use 2 forks to gently toss strands with seasonings/garnishes of choice. I love an extra drizzle of olive oil, a heavy dash of garlic powder, handful of Parmigiano-Reggiano (or parmesan cheese), and more black pepper. Enjoy!