1. Preheat your oven to 400°F (200°C).

2. Wash the spaghetti squash thoroughly.

3. Carefully cut the squash lengthwise down the center.

4. Scoop out the seeds and stringy pulp with a spoon.

5. Drizzle each half with olive oil and sprinkle with salt and pepper.

6. Rub minced garlic onto the flesh if using.

7. Place the squash halves cut-side down on a baking sheet lined with parchment paper.

8. Bake for 35–40 minutes, until the skin is tender when pierced with a knife.

9. Let cool for 5–10 minutes before handling.

10. Use a fork to scrape the flesh into noodles.

11. Serve topped with butter and parmesan or your choice of keto-friendly sauce.