By Catherine Dwelley | Makes 4-6 Servings
Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
Slice spaghetti squash into 1-inch thick rings. Scoop out the seeds.
Place squash on the prepared baking sheet and bake for 20 minutes. Flip, bake and additional 2 minutes.
Allow squash to cool a little, and gently scrape the “noodles” away from the skin of the squash with a fork. Gently toss with olive oil, salt, and pepper.