Preheat the oven to 400°F / 200°C.
Line a large sheet pan with parchment paper.
Carefully use a knife to pierce holes all over the squash. Microwave on high for 7 minutes to soften the tough rind.
Using oven mitts, remove the hot squash.
Slice the squash in half lengthwise and use a spoon to scoop out the seeds and pulp.
Drizzle the squash flesh with oil and sprinkle evenly with salt and pepper.
Place the halves cut-side down on the prepared sheet pan and roast for 45 minutes, until the skin is tender.
Allow the squash to cool for a few minutes, then use a fork to scrape the inside, pulling the flesh into long strands.
Serve immediately or store leftovers in an airtight container in the refrigerator for up to 5 days.
Don't overcook your squash! It should be fork-tender, not mushy. Overbaking will result in watery, limp strands.
