Cut spaghetti squash in half from stem {top} to the opposite end.
Use a sturdy spoon to scoop out the fibrous membranes and seeds in side and discard them.
Brush the insides with olive oil and season with salt and pepper.
Turn squash upside down in a casserole dish coated with non stick cooking spray, and bake for 30-40 minutes. The squash should be fork tender, if not, continue cooking until a fork inserted in the back goes in easily.
Turn the squash right-side up and bake for an additional 10 minutes.
Remove from oven and use a fork to shred the insides of the squash.
Enjoy with your favorite toppings such as garlic butter shrimp, marinara sauce, gravy, chili, etc.