Roasting spaghetti squash cut-side down until the flesh gives way to a fork is the whole trick here — it steams in its own skin and comes out perfectly tender, ready to scrape into long, pasta-like strands. Those strands soak up a garlicky, herb-flecked pan sauce built on minced garlic, a pinch of red pepper flakes, and a handful of fresh parsley, so every forkful carries real flavor without any grain-based noodles in sight. It's a naturally low-effort way to get that comforting, twirl-it-on-a-fork texture using nothing but a whole vegetable and simple aromatics. Season the halves well before roasting and you barely need anything else — the squash does most of the work. This one's a genuinely solid pick for a Paleo dinner rotation, whether it's a side dish or the main event.
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Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper or foil.
Halve the spaghetti squash lengthwise with a large knife and scoop out the seeds and stringy pulp with a spoon. Brush the cut sides with the olive oil and season evenly with the salt and black pepper.
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