Carefully cut the spaghetti squash in half lengthwise with a large knife. Scoop out & discard the seeds of each half with a spoon.
Place the cleaned squash on a baking tray. Drizzle with olive oil then rub the inside and outer rim of each squash half to evenly coat them with the oil. Season with sea salt and freshly cracked pepper, to taste.
Roast in the oven for 45-55 minutes, or until fork-tender.
Remove from the oven and cool for a few minutes before using a fork to scrape out the squash meat from each half, it will separate into spaghetti-like strands. Serve with butter and enjoy.