Preheat oven to 425°F. Line a baking tray (or casserole) with parchment paper.
Cut spaghetti squash in half lengthwise. Using a spoon (or ice-cream scooper) scrape out seeds and any stringy bits inside (keep the seeds to roast them, if you like).
Drizzle the olive oil on the inside. Sprinkle on salt and pepper. Rub it all in.
Place squash cut side down on parchment lined trays. This recipe yields one squash (two halves). You could bake 4 halves (2 squash) at a time on a large baking sheet (just up the olive oil, salt and p Bake 30-40 minutes until tender and the sides are nice and caramelized.
Let cool for a 5 (or more) minutes (it will be very hot to touch!!). Using a spatula, carefully flip over and use a fork to separate the squash into strands.
Season with additional olive oil, salt and pepper, if desired. Enjoy as is or with a favorite sauce or topping.
Storage suggestions: Baked spaghetti squash will keep well in the refrigerator, covered, for up to 5 days. Just reheat before serving.