Preheat oven to 400 degrees.
Cut the ends of the squash and peel with a sharp vegetable peeler. Make sure you peel twice so that all of the veins are gone. Its a workout!
Cut the squash in half and place each pice (one at a time, duh!) on the spiralizer. Use the “fettuccine” blade. Spiralize!
Place squash “noodles” on a large baking sheet.
You can either drizzle the squash with olive oil or spray it with olive oil (easier so everything is evenly coated). If you prefer it sweeter just add cinnamon, maple syrup, honey and or pumpkin pie spice.
Season with salt & pepper
Roast for 20-25 minutes. I made this ahead and covered with foil and reheated for 10 minutes. It’s great leftover too!