Preheat your oven to 400°F. Slice both ends off the spaghetti squash, then carefully cut the squash widthwise into rings that are about 1½ inches thick. Use a spoon to scrape out the seeds from each ring—personally, I find a grapefruit spoon works especially well for this step.

Arrange the squash rings on a rimmed baking sheet. Use your hands to lightly coat each ring with olive oil, and season both sides with sea salt and black pepper to your taste.

Bake the seasoned squash rings in the preheated oven for 30-40 minutes. Flip each ring once halfway through baking, about 15 minutes in, to ensure even cooking and caramelization.

Remove the squash from the oven and let it cool for about 15 minutes. Once cool enough to handle, peel away the skin from each ring. Use a fork to gently separate the interior into long spaghetti-like strands. I like to fluff up the strands with my fork for the best texture.