Pre-heat oven to 375 degrees

A cake pan is my favorite pan to use to roast spaghetti squash Fill pan with approximately one half to one inch with water, this provides some steam which decreases cooking time. The water in the roasting pan also prevents the pan from burning. 

Cut spaghetti squash in half, lengthwise.

Place squash into roasting pan, open side down.

Bake for approximately 45 minutes or till the fork pierces through the spaghetti squash very easily.

I like to wait until the squash is completely cooked to scoop out the seeds. A lot of other instructions tell you to remove the seeds prior to roasting, but I feel like the seeds are easier to remove after the squash is cooked.  Either way will work and won't affect the texture or taste. If you are planning on roasting the seeds it is probably best to remove them before roasting the spaghetti squash. 

Scoop the spaghetti into a 4-5 quart sized sauce pan. I just leave the sauce pan on the stove top if I am using it the same day otherwise keep it refrigerated.