Let’s file this under Fail. In theory, roasting spaghetti squash is fairly simply. Cut in half. Scoop out the seeds. Drizzle with olive oil and sprinkle with salt & pepper. Pop in a pre-heated 400 degree oven for 45-ish minutes. That 45-ish time frame is where it all went wrong. I left it in a bit longer, and the result was mush. I still ate it, but it wasn’t what it could have been. Whomp.