Preheat your oven to 450 degrees fahrenheit. 

Rinse the spaghetti squash, then carefully cut the squash in half from top to bottom. (I usually cut the stem and the very bottom of the squash off first to make the vertical cut easier). 

Scrape out the seeds and stringy inner bits of both halves (just like you'd normally do with a pumpkin). Once you've scraped each half clean, lay both halves down on a pan so you're looking at the inside of the squash. Using a basting brush, evenly spread 1 tbsp of olive oil onto the inside of both halves of the squash. 

Here's where you can get totally creative - you can season this ANY way you like! Our go-to flavors are fresh minced garlic, salt, and a little bit of pepper. Honestly I don't have measurements because I just sprinkle a light even layer across the inner surface of both halves. Here are a few other things we've added or used in the past:

• Italian herb blend (oragano, thyme, parsley, rosemary)

• Cajun seasoning 

• Garlic powder (instaead of fresh minced garlic)

• Red chili flakes

• Chili powder or cayenne pepper (to give it a little bit of a bite!)

This veggie can seriously be seasoned any way you like - so you pick! 

After you've seasoned both halves, flip them over so the inside is facing down toward the pan and you're looking at the rounded outer side. Bake in the oven for 40-45 minutes. 

After they're done, use a large pair of tongs to flip them back over so you're looking at the inside of the halves. Use the tongs to stabilize them as you shred the inside with a fork. It should shred very easily, pulling apart into small strings. As you shred, you can make a pile of shredded squash inside each of the halves, then scoop it out onto a plate (or use the squash halves as bowls!). 

Add any extra seasonings to your desired taste, and enjoy!!