Preheat oven to 375°F (190°C).

Slice the spaghetti squash width-wise into thick rings.

Use a knife to remove the seeds from the interior of each ring.

Discard the seeds.

Line a rimmed cookie sheet with parchment paper.

Place the squash rings on the prepared baking sheet.

Bake in the preheated oven for 40 minutes, or until the squash is tender when pierced with a fork.

Remove the baking sheet from the oven.

Let the squash cool for 15 minutes.

Peel the skin away from the squash.

Separate the squash strands into long, noodle-like strands with a fork.

Serve the spaghetti squash topped with your favorite sauce or mixed with regular spaghetti pasta.