Place one spaghetti squash on a large cutting board, cut off the stem end with a chef’s knife, then stand the squash upright on the flat end.

Carefully slice the squash from top to bottom with the chef’s knife, keeping your guiding hand on top of the knife handle, not on the squash.

Repeat with the second squash, then use a spoon to scoop out the seeds and stringy center from each half, leaving a clean cavity.

Line a baking sheet with parchment paper, then place the squash halves cut side up on the sheet.

Drizzle 2 tbsp olive oil over the cut surfaces with a measuring spoon, dividing it between the halves.

Sprinkle 1 tsp kosher salt and ½ tsp black pepper evenly over the cut sides, then use your hand to rub the oil and seasoning across the surface so everything looks lightly coated.

Turn the squash halves cut side down on the baking sheet so the flat sides rest on the parchment.

Place the baking sheet on the middle rack of a preheated 400°F oven using oven mitts.

Roast for 40 minutes until the outer skin gives slightly when pressed and the flesh feels tender when pierced with the tip of a knife.

Remove the baking sheet from the oven with oven mitts and let the squash halves cool for 5 minutes on the sheet so they are easier to handle.

Turn each squash half cut side up with a spoon, then use a fork to scrape the inside, pulling the flesh into long spaghetti-like strands while leaving the shell intact if you want to use it as a serving bowl.

Taste a few strands and, if needed, sprinkle a small pinch of extra salt and pepper over the squash, tossing with the fork so the seasoning spreads evenly.

Serve the roasted spaghetti squash in its shells or transfer the strands to a serving bowl with the fork as a simple side dish.