Preheat your oven to 400°F (204°C) and prepare a large rimmed baking sheet or dish by lining it with parchment paper or foil. With caution, slice the spaghetti squash lengthwise using a sharp, sturdy knife. The most effective technique involves driving the knife tip into the side of the squash and pushing through, then rocking the blade to finish cutting each side. Remove the seeds and excess stringy pulp with an ice cream scoop or sturdy spoon. Lightly coat the cut sides with oil and scatter a pinch of salt over the surface. Arrange the squash halves cut-side down on the baking sheet and roast for approximately 45 minutes, or until a knife pierces the skin and flesh effortlessly. Withdraw from the oven and let cool slightly. For a softer texture, skip the oil and instead pour a shallow layer of water into the baking dish, then bake at the same temperature until tender, about 35–45 minutes. Once cool enough to handle, turn the squash flesh-side up and rake a fork through the interior to separate the strands. Refer to the suggestions above for creative serving ideas.