Use a large sharp knife to cut off the stem and bottom edges of the spaghetti squash.

To cut lengthwise: Place the spaghetti squash on a cutting board with the wide cut side down. Slice the spaghetti squash in half lengthwise from the top to the bottom.

To cut widthwise: Place the spaghetti squash on a cutting board and slice 1-2 inch rings all the way across the spaghetti squash, keeping the rings as even as possible.

Use a spoon to scrape out the seeds and discard.

Cook the Spaghetti Squash

In a microwave safe dish that will hold the squash (you may need to do one at a time), place about a ½ inch of water followed by the squash, cut side down.

Cover and cook until very tender, about 10 minutes. Pull the squash strands apart with a fork. Serve with olive oil and salt.

Place the squash in a pot large enough to hold it, cover with water, add about two tablespoons of salt and bring to a boil.

Reduce heat to a simmer, cook for 15-18 minutes, strain and let drain well and steam out before removing the squash from the rind. Serve with olive oil and salt.

Preheat oven to 400°F with a baking pan inside.

Carefully remove the pan from the oven. Brush the olive oil on the squash and sprinkle with salt. Place the squash cut side down on the pan.

Roast in the oven until tender, about 35-45 minutes. Carefully press the skin of the squash to test for doneness.

Let stand until able to handle, about 10 minutes. Then flip the squash over and shred the inside with two forks.

Preheat oven to 400°F with a baking pan inside.

Carefully place the squash rings on the baking pan with space between each. Brush the tops of squash with olive oil and sprinkle salt.

Roast in the oven until tender, about 30-40 minutes. Pull the squash strands apart with a fork.