Prep the squash: Wash and dry your squash to remove all the dirt. Cut the squash in half - A sharp knife is a must! Slice off both ends of the squash. Stand the squash upright and slice it in half lengthwise from top to bottom. Using a spoon, scoop out all the seeds and stringy parts.
Rub oil all over the insides of the squash halves. You can also add any of your favorite seasonings. Place cut side down on a lined baking sheet. Using a fork, poke a few holes in the skin.
Bake for 35-40 minutes until fork-tender on the inside. Flip over and once cooled slightly, run fork lengthwise through the flesh to separate into strands.
Notes
Store leftovers in an airtight container for 3-5 days in the fridge. You can also freeze for up to 6 months.