Preheat your oven to 400°F (205°C), then carefully cut the spaghetti squash in half lengthwise using a very sharp knife. Scoop out the seeds and any stringy bits with a spoon, and save for roasting or discarding.

Drizzle the inside of each clean squash half with oil and rub it all over. Then season each half evenly with the salt, garlic powder, dried oregano, dried Italian seasoning, and sweet paprika (if using).

Once the squash is tender but not fully done, remove it from the oven and use an oven mitt to hold each half or let them cool for a few minutes until safe to handle. Then use a fork to gently scrape and fluff up the insides, creating those signature spaghetti strands the squash is known for.

Once fluffed, if using cheese, sprinkle a quarter cup of mozzarella cheese onto each spaghetti squash half until they're fully covered. If you want to use sauce and want it under the cheese, add it after fluffing but before sprinkling on the cheese. Then return the halves to brown in the hot oven on convection mode until the cheese is fully melted (about 5-10 minutes).

Remove your oven roasted spaghetti squash, let them cool for a couple of minutes, and serve warm with a dollop of sauce (if desired).