Preheat the oven to 400 degrees then line a half sheet pan with parchment paper or nonstick-sprayed foil and set aside.

Carefully pierce the spaghetti squash with the tip of a very sharp, straight-edge knife like a chef's knife 4 or 5 times across the center, all the way around. Microwave for 2 minutes, flipping and rotating the spaghetti squash halfway through, then let cool for 5 minutes.

Place the spaghetti squash on a large cutting board with a damp paper towel placed underneath it to prevent the cutting board from slipping then slice both ends of the squash off and discard.

Use your knife to slice the squash into 1-1/2" rings — it helps to rock the knife while rotating the squash to create the rings, vs sawing through the squash with your knife. Use a knife or spoon to scrape the seeds out from the insides of the rings then place on the prepared baking sheet.

Drizzle the tops of the spaghetti squash rings with extra virgin olive oil then add the seasonings. Use your fingers to rub the oil and seasonings over both sides of the rings, including the insides and outsides. Roast for 25-35 minutes or until the squash shreds easily with a fork, flipping the rings and rotating the sheet pan 180 degrees halfway through the baking time.

Shred the squash then use immediately or transfer to a storage container and let cool to room temperature before covering and storing in the refrigerator for up to 5 days. Reheat prior to using in the microwave.