1. Preheat oven to 375 degrees.
2. With a small knife, carefully pierce small holes around the entirety of the raw spaghetti squash, about 2-3 inches apart. Fill a small-ish glass dish (that can fit in a microwave) with one inch of water. Place squash in water, and steam in microwave for 10 total minutes, carefully turning 180 degrees after 5 minutes. Allow to cool for a few minutes before handling. With your thumb, press into the skin—if an indentation is there, your squash is ready. If not, steam for 2-3 more minutes.
3. Pour out water and, with oven mitts, place glass dish with squash on counter top. Using a large knife, carefully cut into the squash lengthwise, splitting the squash in two. Use a fork and/or grapefruit knife to remove seeds and pulp in center of the squash.
4. Grab a large glass casserole dish. Drizzle olive oil atop each squash half and place face down in the glass dish. Bake in the 375-degree oven for 25-30 minutes, until squash appears golden brown from the bottom of the glass dish.
5. Allow to slightly cool. Using a fork, create spaghetti-like ribbons of squash to transfer to a serving dish. Top with a sauce or protein of choice and serve hot.