in the oven
Using a sharp chef's knife, slice the stem off the top of the squash and then slice it in half lengthwise.
Scoop out the center and discard the seeds. Place the squash on a parchment lined baking sheet.
Drizzle the squash with olive oil and sprinkle with salt and pepper.
Roast until the sides are tender and the edges are crisped and brown. Let the squash sit for 5 minutes in the pan.
Using a fork, scrape down the sides of the cooked squash creating the noodles. Serve warm with your fav sauce.