Cut the spaghetti squash in half lengthwise and spoon out all the insides. All the stringy bites and the seeds.
Drizzle with some olive oil and place cut side up on a lined baking sheet.
Bake for 30 to 45 minutes until the sides are slightly brown and squash is fork tender but still slightly firm. You’ll want to bake it for 30 minutes for a small spaghetti squash and 45 for a larger one.
Remove from the oven and allow to cool slightly. Pat with a paper towel to remove any water that has formed.
Using a fork, scrape the squash from side to side until it resembles spaghetti. Don’t pierce through the squash at the bottom or sides.