Place the squash directly on the middle rack and turn on the heat to 400°F to soften the skin. Line a large sheet pan with parchment paper.
When the preheat timer goes off, remove the warmed squash from the oven, slice off both ends, and cut crosswise into four or five rounds. Scoop out the seeds from the center of each round.
Drizzle both sides of the rounds with 1 tablespoon of the oil and a pinch of salt, then arrange the rounds in a single layer on a parchment lined sheet pan.
Roast 20 to 25 minutes, until the squash is fork-tender.
Use a fork to pull the flesh into noodle-like strands from the sides of the squash rounds. Discard the skins. Season however you like!
Keywords: tip, kitchen hack, Danielle Walker, easy, pasta, spaghetti squash, against all grain, vegan, paleo, whole30