Prick the squash all over with the tines of a fork
Place on an aluminum lined baking sheet, and put the squash on its side in the preheated oven Bake for about 1 hour, or until soft to the touch. Turn once mid-baking
Remove from the oven, let cool for about 10 minutes before slicing
Slice it horizontally, and scoop out the seeds and pulp
Separate strands with a fork
Serve immediately or store in your refrigerator until you use it (can be stored for 5 days)