Cut the squash in half and scoop out the seeds with a spoon (an ice cream scoop works well also, if you have one).

If desired, place the squash cut-side down on a plate and microwave on high heat for 5 minutes. This helps to speed up the roasting process.

Line a baking sheet with foil. Brush the inside of the squash with the olive oil, minced garlic, salt, and black pepper. Place the squash cut-side down on the foil and roast the spaghetti squash for about 30 minutes, or until fork tender.

When the spaghetti squash is finished baking, remove it from the oven and set aside until it is cool enough to handle.

Once the spaghetti squash has cooled, use a fork to remove the flesh, discarding the shell. The spaghetti squash can be pulled apart, creating long strands that resemble spaghetti.