Preheat oven to 400˚F. Cut the squash lengthwise and scoop out the seeds and webbing using a spoon. Place the squash halves, cut side up, on a parchment-lined baking sheet Drizzle a generous amount of olive oil into the cavity and season with sea salt and pepper. Using your hands, rub the olive oil on all surfaces of the squash halves. Turn them cut side down, place two garlic cloves in the cavity under each half and poke the skin of the squash with a small knife, maybe 2-3 times.

Transfer to the oven and roast 30-40 minutes, depending on the size of your squash, until tender but not mushy. Remove from oven and let cool slightly. When ready to eat, using a fork, fluff and scrape the flesh, making strands as you go. Keep in the half skins or transfer to a platter. Serve with your favorite sauce or topping. Bon appétit!