Ingredients:

  • 1 medium Spaghetti Squash (approx. 3 lbs / 1.4 kg)
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 tsp Coarse Sea Salt (plus more for finishing)
  • 1/2 tsp Freshly Cracked Black Pepper (plus more for finishing)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a sturdy baking sheet with parchment paper or foil for easier cleanup.
  2. Wash and thoroughly dry the squash skin. Place it on a stable cutting board. Crucially, carefully pierce the skin deeply 6–8 times all over using a sharp paring knife or skewer. This allows steam to escape, preventing potential bursting.
  3. Place the whole, pierced spaghetti squash onto the prepared baking sheet. Drizzle evenly with the olive oil, then sprinkle generously with the sea salt and black pepper. Use your hands to rub the seasoning into the skin.
  4. Place the squash into the preheated oven and roast for 45 to 60 minutes, depending on size.
  5. Check for doneness: the squash is ready when the skin is slightly wrinkled, and you can easily insert a sharp knife or fork into the flesh with very little resistance.
  6. Carefully remove the squash from the oven and let it cool on a wire rack for 10–15 minutes until it is safe to handle.
  7. Using a sturdy knife, carefully slice the Whole Roasted Spaghetti Squash in half lengthwise through the centre.
  8. Use a large fork or spoon to scrape the cooked flesh away from the skin, creating the spaghetti-like strands directly onto a serving platter.
  9. Toss the strands lightly with any remaining juices from the squash cavity and adjust seasoning with extra salt and pepper to taste before serving.