Place whole (uncut) spaghetti squash on a parchment paper lined baking sheet

Using a fork, poke the squash twice

Bake at 350°F for 60-80 minutes

Allow spaghetti squash to cool for 20-30 minutes

Cut squash open with a knife

Using a spoon scoop out seeds

Scrape the flesh out of the squash into stringy noodles

Serve