Preheat oven to 200c.

Microwave your squash for about 2 minutes to soften. This will make it easier to cut.

Cut the squash in half, and remove all of the seeds. You can save these to roast later if you want.

Lightly brush with oil and season with salt.

Place the squash cut side down on a baking tray and cook for about 30-40 minutes. Timings will depend on the size but you want the squash to be tender.

Use a fork to shred the squash, creating a spaghetti like texture. You can either remove the "spaghetti" or serve within the squash skin.

Add your toppings of choice. If serving in the skin (my favourite option) then roast with the toppings for another 6 minutes.