Preheat the oven to 400°F and line a large, rimmed baking sheet with parchment paper. Using a large, sharp chef's knife, trim both the stem and base ends from the spaghetti squash to create flat surfaces. Stand the squash upright on its larger end and carefully cut it in half lengthwise from top to bottom. Scoop out and discard the seeds and stringy insides, or save the seeds for roasting later.

Drizzle each cut side of the spaghetti squash halves with 1/2 teaspoon of extra-virgin olive oil. Sprinkle the kosher salt and ground black pepper evenly over the halves, then rub the seasonings in lightly to coat the insides of the squash thoroughly.

Place the seasoned squash halves cut-side down on the prepared baking sheet. Bake in the preheated oven for 35 to 40 minutes, or until the inside is just fork-tender, the outside is lightly browned, and the skin yields a bit when pressed. Be careful not to overbake or the squash strands may become soggy. If your squash is very large, check for doneness at 40 minutes and continue baking up to 50 minutes if needed.

Remove the baked squash from the oven and flip the halves over to expose the flesh. With a fork, fluff the inside to separate the strands, creating the signature spaghetti-like texture. Enjoy as-is or with your favorite toppings! I like to add a little butter and fresh herbs for a delicious finish.