Scoop out the seeds with a spoon and discard. (I saved the seeds from my organic spaghetti squash for roasting and added a dash of sea salt.)
Drizzle with EVOO, then sprinkle with sea salt and black pepper.
Place the squash halves cut-side down on a prepared pan.
Bake at 400^ F for 45 minutes until tender. Let rest until cool enough to handle, approximately 10 minutes. Then, scrape the squash into strands with a fork. Discard the skin.
This is an excellent vegetarian meal and a healthy substitute to pasta. As you can see in the photo (above), the half on the left is how the finished product will look. You may serve with pasta sauce and/or Parmigiano-Reggiano cheese. Enjoy!