tsp. olive oil
Slice squash in half (lengthwise) and pull out seeds. (Don’t throw them out - you can roast them at a later time by adding 1 teaspoon olive oil and salt, and roasting until golden brown. Rub olive oil and salt to taste all over the flesh side of the squash you have cut in half. Place flat side down on a roasting tray and place in a 450 degree oven for 20 minutes until the flesh of the squash is fork tender. Take out of the oven and allow to cool. Take your cooked spaghetti squash and scrape out the flesh with a fork, you will see that the spaghetti squash is stringy, forming little pieces of spaghetti, as you scrape. Discard the hard outer shell.