Preheat the oven to 400°F.

Line a large, rimmed baking sheet with parchment paper.

Use a sharp knife to cut off the top and bottom ends of the spaghetti squash.

Stand the squash upright on a stable surface and slice through it from top to bottom to divide it in half.

Use a spoon to scoop out the seeds and discard them.

Drizzle the insides of each squash half with 1 teaspoon olive oil and rub it all over the inside. Sprinkle the interior of the squash with salt and pepper and then place the halves cut-side down on the prepared baking sheet.

Bake for 40 to 60 minutes, until the cut sides are turning golden and the interiors are easily pierced through with a fork. Small squash will be done sooner than large squash and will require less oil.

Once the squash is done baking, fluff the interiors with a fork—it will look like spaghetti. Serve as desired.