Cut the spaghetti squash in half and scoop out the seeds with a spoon.
Drizzle olive oil inside the spaghetti squash and rub all over.
Add salt and pepper to taste.
Oil a large baking dish and place the spaghetti squash cut side down.
Pierce the hard skin a few times (6-8).
Bake at 180C/350F for 30 - 50 minutes depending on the size of the spaghetti squash you used.
It is ready when the skin can be pressed down with your fingers gently. Test by turning over the spaghetti squash and with a fork, scrape away at the sides to separate the spaghetti strands, if they pull away easily, it is cooked.
Serve with plenty of butter and garlic or sauce of choice.
Cut through the skin and pierce into the centre 8-10 times. Place the WHOLE spaghetti squash in the microwave.
Cook on HIGH for 5 minutes, turn over, cook for another 5 minutes on HIGH.
Remove the spaghetti squash from the microwave onto a chopping board. Now that the skin is cooked and soft, you can easily cut the squash in half.
Remove the seeds and place one half in the microwave, cook on HIGH for 1 minute. Repeat with the other half.
Slow Cooker Method
Follow the oven method as per recipe above, but instead of placing the two spaghetti squash halves on a baking tray in the oven, place 1 or 2 (depending on the size of your slow cooker) in the slow cooker dish.
Place the lid on and cook on HIGH for 4 hours or LOW for 6 hours. Times are approximate and will vary according to your slow cooker.