2. Place the squash on a stable flat surface and carefully slice it in half lengthwise. Using a spoon scoop out all the seed from the center and discard.
3. Place the cleaned squash halves on a rimmed roasting dish cut side up. Lightly brush with olive oil and sprinkle with a pinch of salt and pepper. Rub well all over.
4. – Roast the squash in the preheated oven for 45 minutes until golden on top. Remove from the oven and allow to cool off. Once cool enough to handle use a fork and carefully shred out the squash noodles following their natural direction. Transfer to a bowl. (Reserve the squash shells if desired to use as serving bowls).
5. Meanwhile preheat a skillet over medium heat with a light drizzle of olive oil. Sautee the scallions with a tiny pinch of salt for 3 to 5 minutes until wilted. Transfer to the bowl with the spaghetti squash noodles and give it a gentle toss to combine taking care not to break the noodles.
6. Line a large rimmed baking sheet with parchment paper and give it a very light spray of olive oil. Spread the noodles and scallion mixture on top in a thin layer. Spray the top lightly with olive oil and sprinkle with a small pinch of sea salt flakes. (I like adding a pinch of red chili flakes for heat too).
7. Roast @425”F for 15 minutes or until the top is golden brown. If desired you can give it a gentle toss and roast an additional 10 minutes or so for extra crispy bits. Transfer to a serving platter and sprinkle with the fresh dill over the top. Serve hot!