Using a sharp chef's knife, cut spaghetti squash in half lengthwise. Using a spoon, scoop out seeds. Place on a baking sheet. Drizzle 1 Tbsp avocado oil on top and season with a dash of sea salt and fresh ground pepper. If it's super hard to cut into your squash, bake the squash whole for around 15-20 minutes first to allow it to soften a little. Then try to cut into it (be careful - hot!). Don't forget to scoop out seeds before putting it back into the oven. Roast for 1 hour.

When spaghetti squash is finished cooking, scrape the insides with a fork to make "spaghetti". Scoop squash spaghetti and put into a food container.