Pre-heat the oven to 425 degrees. Cut the spaghetti squash in half length-wise. I’m not going to lie and say this part is easy, but it can be done. Get a sharp knife, stick it in the center and carefully work your way down until you cut through.
Scoop out all of the seeds with a spoon.
Place the spaghetti squash cut-side down on a baking sheet. Bake in the 425 degree oven for 25 minutes (or until squash feels tender).
When squash is done, carefully flip it over to let the steam escape and cool down.
Once cooled, take a fork and start to pull out the “spaghetti”. It will come out very easily.
Use the spaghetti squash as you would spaghetti and enjoy!
