1 spaghetti squash, about 3 lbs (1.4 kg)

2 tablespoons (30 ml) olive oil

Toasted sesame oil, to taste

Salt and pepper

With the rack in the middle position, preheat the oven to 190 ° C (375 ° F). Line a baking sheet with parchment paper.

On a work surface, cut the squash in half lengthwise and remove the seeds. Season with salt and pepper. Place on the sheet, cut side down, and cook for 45 minutes to 1 hour or until the squash is tender with the tip of a knife. Let cool.

Shred the flesh with a fork.

In a bowl, combine the squash with the olive oil and few drops of sesame oil. Season with salt and pepper. Keep warm.

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