Heat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment. Stabilize the board with a damp towel underneath. Carefully halve the squash lengthwise using a sharp knife and a stable flat surface; do not force a slipping knife. Choose store-prepared halves if you cannot cut it safely.

Scoop out the seeds and loose stringy center with a spoon. Brush the cut flesh and edges with the measured oil, then season with salt and pepper.

Place the halves cut-side down on the tray. Roast for about 35–50 minutes, checking from 30 minutes for smaller squash. It is ready when the shell can be pierced with a fork and the flesh separates into strands without hard patches.

Let stand for about 10 minutes, until safe to handle. Turn the halves over and gently draw a fork across the flesh to loosen the strands. Stop scraping at the shell. Serve plain or with optional toppings, which are not included in the estimate.

Refrigerate leftovers in shallow containers within two hours, or within one hour above 90°F (32°C). Use within three to four days and reheat the portion needed to 165°F (74°C).