Preheat the oven to 200 degrees.

Start by cutting your squaghetti in half lengthways.

Remove seeds/flesh from the centre, just like you would with a pumpkin.

Coat with olive oil or coconut oil about 1 tablespoon.

Sprinkle with salt and pepper.

Place on a prepared baking tray with flesh side down.

Use a fork to poke holes into the hard flesh.

Roast for 30-40 minutes.

Remove the squash and let it cool slightly.

Use a fork to scrape the flesh away from the skin. Spaghetti like strands will come off.

Use the flesh as bowl to serve your spaghetti squash. Or add it to any dish to bulk out the vegetable content.