Preheat your oven to 400 degrees Fahrenheit.

Cut the spaghetti squash in half and use a large metal spoon to scrape out the seeds and stringy pulp. Cleaning a spaghetti squash is similar to how you would clean out the inside of a pumpkin before carving it.

Spray a large baking dish with non stick cooking spray.

Place the spaghetti squash, flesh side up, on the bottom of the pan.

Brush each half of the squash with a bit of the olive oil then sprinkle with the salt, black pepper and nutmeg.

Place the squash in your pre-heated oven and bake for 1 to 1 1/2 hours depending on the size of the squash. You want to cook the spaghetti squash until it is tender.

Remove the squash from the oven and place on wire racks to cool slightly.

Use a large fork to scrape the squash out of it's shell. It should pull apart into short strings which look a bit like spaghetti.

Add the squash to a mixing bowl and add a tablespoon or two of melted butter or vegan margarine.

Taste the squash and season to taste with additional salt, pepper and nutmeg if desired.

Leftovers can be stored in an airtight container in the refrigerator for a day or two.