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Preheat the oven to 400°F.
Line a large, rimmed baking sheet with parchment paper.
Trim off the stem and base end of the spaghetti squash to have a flat side on each end.
Stand the spaghetti squash upright on the larger end and carefully cut it in half lengthwise from top to bottom.
Scoop out the seeds and stringy insides.
Drizzle the cut sides of the squash with ½ teaspoon olive oil each and sprinkle the salt and pepper over the halves.
Rub lightly to evenly coat the insides of the squash.
Place the squash cut-side down on the prepared baking sheet.
Bake for 35 to 40 minutes, until the squash is just fork-tender on the inside and lightly browned on the outside.
Flip the squash over and fluff the strands with a fork.