Spaghetti squash is such a versatile vegetable and something I eat a lot of. It’s a great low carb swap for pasta and rice, tastes incredible with just a sprinkling of salt and pepper.
Preheat the oven to 400°F. Spray the squash lengthwise and scoop out the seeds (To make it easier to cut: stab with a knife a couple of times and microwave for 3-5 minutes first).
Place squash cut-side down on baking dish. Bake for 30-40 minutes. You'll know it's done when the ends start to bubble and you can pierce the top and bottom easily with a knife. The inside of the squash will be golden brown on the edges when you flip it over.
Pierce spaghetti squash with a fork 6-8 times all around the squash. Place squash on a large plate and microwave for 4-5 minutes. Then flip and microwave another 4-5 minutes. (5 minutes for a larger squash)
Scoop out the pulp and the seeds (I alternate using a fork and a spoon for this), then rake the strands using a fork and place the spaghetti squash strands in a bowl or container.
Cut a thin slice off both ends of your squash and then cut in half, lengthwise, as evenly as possible in two halves. (To make it easier to cut: stab with a knife a couple of times and microwave for 3-5 minutes first).