Spaghetti Squash + Sesame Noodles Combo

Finally, after about 2 months of buying my spaghetti squash, I finally make use of it!

Roasting Spaghetti Squash:
So I muster all my strength and manage to successfully cut my spaghetti squash in half (little cheers for me!) (and yes, I cut them uneven, but I'm only a small Asian girl, who is quite weak haha.) (I've read you can also cook it whole, but I just decided to cut it in half.) Scoop out the seeds and insides. I decided to save mine in a bowl; I haven't decided if I want to try roasting the seeds yet. 
For the rest, I kind of eyeballed and didn't measure out anything. I poured some extra virgin olive oil in both halves of the squash and spread it around. Then I sprinkled kosher salt and crushed black pepper in each half. 
I preheated the oven to 375° F and stuck my squash in for 45 min

Let the squash cool for a few minutes until it's cool enough to handle and then run a fork through it to get the strings of squash that are like spaghetti noodles! :D

I wasn't sure how I wanted to eat the pasta, but I found this easy sesame noodle recipe that I've been wanting to try, so I decide to try it with the spaghetti squash. Not sure if Asian is the best route to go with the noodles, but we'll see! (At some point I definitely want to try it with pesto, tomato sauce, with just Parmesan cheese, and maybe just plain with some olive oil and herbs!)

This was the amount of noodles that came out with one squash. The amount of sauce I made was actually okay for the amount of noodles from the whole squash. And the noodles came out yummy! (It didn't seem as much of sesame noodles as just the gan mian my parents used to make. But yummy nonetheless! And don't let the amount of noodles deceive you (it definitely deceived me), the noodles are much denser and I was full from eating about half of it!

Yummy Lunch: Sesame Spaghetti Squash Noodles and some warm apple cider!