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Arrange a rack in the middle of the oven and heat the oven to 450°F.
Cut 1 large spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Brush the cut sides of the squash with 2 tablespoons olive oil. Sprinkle with ¾ teaspoon kosher salt and ¼ teaspoon black pepper.
Place the squash cut-side down on a baking sheet. Roast until fork tender, 35 to 40 minutes.
Slide a thin spatula, preferably metal, under each half and carefully flip over. Use a fork to scrape the flesh into strands. Taste and season with more kosher salt and black pepper as needed.