Slice the spaghetti squash in half lengthwise, scoop out the seeds and ribbing. Drizzle the insides of the squash with olive oil and season with salt and pepper.
Place the spaghetti squash cut side down on the baking sheet. Roast for 30 minutes or until it is fork tender but still a little bit firm. The time will vary depending on the size of your squash.
Remove from the oven and flip the squash so that it is cut-side up. Use tongs or a dry rag to hold the squash in place while using a fork to scrape and fluff the strands from the insides of the squash.
Season with salt and pepper to taste before serving. Serve about 1/2 cup per portion (save the remaining squash to utilize as a vegetable during the week if desired or freeze for future use).