Ingredients

• 2 medium spaghetti squash
• Salt and freshly ground black pepper
• 3 tablespoons extra-virgin olive oil, plus some for drizzling

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Instructions

1. Heat the oven to 450 degrees F and cover a baking sheet with foil. Split the squash in half and scoop out the seeds. Season the squash with salt and pepper and place, cut-side down, on the baking sheet. Roast the squash until very tender, 45 to 60 minutes.
2. Turn the roasted squash over and shred each half with a fork, turning the flesh into what looks like a yellow boat filled with spaghetti. Drizzle the hot squash with a little extra-virgin olive oil and adjust the seasoning.
3. Top with lots of your favorite sauce and garnish with shredded cheese. Serve each "boat" on a platter and eat the squash and sauce right from the skin of the squash.