1. Cut the squash in half lengthwise with a sharp knife. Be careful, go slow, and cautiously slice the squash in half.
2. Scoop out and discard the seeds.
3. Preheat the oven to 375°F. Place squash halves cut side up on a heavy-bottomed roasting pan. Brush with olive oil and season with salt and pepper. You don't have to be too careful here: just slather, sprinkle, and it's ready!
4. Roast for about 45 to 50 minutes, or until a fork punctures the flesh of the squash easily. If the squash seems to be drying out while baking, brush with an additional tablespoon of olive oil.
5. Remove squash from the oven and allow it to cool just enough so you can handle it, about 3 to 4 minutes. Scrape the flesh from the squash into wonderful, stringy "noodles" with a sturdy fork and place in a small serving bowl. If some of the strands clump or gather together, simply separate them using your hands.
6. Serve squash with a teaspoon or so of your favorite fresh or dried herbs or with meat sauce like i d