Spaghetti Squash

Preheat oven to 400 degrees F (204 C) and line a large rimmed baking sheet or baking dish with parchment paper or foil.

Carefully halve spaghetti squash (1 large) lengthwise using a sharp knife. Insert the tip of a sharp knife into the side (lengthwise) and push through. Rock the knife back and forth to cut one half, then repeat on the other side.

Use an ice cream scoop (or sharp spoon) to scrape out the seeds and most stringy parts from the spaghetti squash (1 large).

Brush the interior of the spaghetti squash (1 large) with oil (1 tbsp) and sprinkle with sea salt (1 pinch). Place cut-side down on a baking sheet. Roast for 45 minutes, or until a knife easily pierces the skin and flesh. Remove from oven and set aside. Start 45m timer

For a more moist squash, omit the oil (1 tbsp) and instead add enough [water] to cover the bottom of your baking sheet or dish. Bake at 400 degrees F (204 C) for 35-45 minutes until a knife easily pierces the exterior. Start 40m timer

Once slightly cool, flip the spaghetti squash (1 large) flesh-side up and use a fork to scrape out the strings. Serve with desired toppings like [extra-virgin olive oil], [vegan parmesan cheese], [salt], [fresh herbs], [basil pesto], or [marinara sauce].