Prep: 1. Preheat oven to 375 and line baking pan(s) with parchment paper. 2. Cut spaghetti squash in half through the stem and scrape out seeds with a spoon. 3. Brush each half with olive oil and sprinkle with salt and pepper. Place on the pan with the cut side facing upwards. Make: 1. Roast squash for 45-50 minutes. 2. While squash is roasting, combine: 1 teaspoon sea salt, 1 teaspoon black pepper, and 2 tablespoons minced fresh basil. 3. Remove squash from oven and use a fork to scrape out the "spaghetti." 4. Place on a plate or in a bowl and top with the seasoning (and extra olive oil, if desired).