Baked Spaghetti Squash In The Oven (Fast!)

Preheat the oven to 425 degrees F (218 degrees C). Line a baking sheet with foil or parchment paper, if desired.

Pierce the spaghetti squash all over with a sharp paring knife.

Place the squash onto the baking sheet. Roast in the oven for about 30-45 minutes, flipping over halfway through. It's done when the skin pierces fairly easily with a knife. The knife should be able to go in pretty deep with just very slight resistance.

Remove the spaghetti squash from the oven. Let it cool for at least 10 minutes before slicing. Cut the spaghetti squash in half crosswise for longer low carb noodles, or lengthwise for shorter ones.

Scoop out the seeds, then use a fork to release strands. Sprinkle with sea salt to taste, then toss with your favorite sauce (or simply olive oil) to serve.

Preheat the oven to 425 degrees F (218 degrees C). Line a baking sheet with foil and grease lightly.

Use a sharp chef's knife to slice the spaghetti squash in half. To make it easier, use a paring knife to score where you'll be cutting first, then slice. Cut crosswise for longer low carb noodles, or lengthwise for shorter ones. Scoop out the seeds.

Drizzle the inside of the halves very lightly with olive oil. Season with sea salt.

Place the spaghetti squash halves onto the lined baking sheet, cut side down. Roast in the oven for 25-30 minutes, until the skin pierces easily with a knife. The knife should be able to go in pretty deep with just very slight resistance.

Remove the spaghetti squash from the oven. Let it cool for at least 10 minutes, open side down.

Use a fork to release strands. Toss with your favorite sauce to serve, or simply season with more sea salt to taste.