Start by setting everything within reach. Keeping the squash, oil, seasoning, and tools ready makes the process smoother and safer, especially when working with a firm vegetable.

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or foil to prevent sticking and simplify cleanup.

Carefully slice the squash lengthwise from stem to tail using a sharp knife. If it’s too tough, microwave it whole for about 2 minutes to slightly soften the skin before cutting.

Scoop out the seeds and stringy center with a spoon until the cavity is clean. You can save the seeds for roasting if you like.

Drizzle olive oil over the inside, then season with salt and pepper. Rub gently to coat the surface evenly.

Place the halves cut-side down on the baking sheet and roast for 30–45 minutes, depending on size. It’s ready when the skin gives slightly and a fork slides in easily.

Let the squash cool for about 10 minutes, then use a fork to scrape the flesh lengthwise into strands. Fluff gently before serving.