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Cut the spaghetti squash in half lengthwise using a sharp knife. Save the seeds if you want to roast them for a snack.

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Place the spaghetti squash on a dish towel so it doesn’t slip around when you cut it. To cut the squash in half, pierce the center of the squash with your knife. Then, cut from the center of the squash to one of the ends. Turn the squash around and cut from the center to the other end of the squash. Once you’ve cut almost all the way through the squash lengthwise, pull the 2 halves apart using your hands. To make roasted spaghetti squash seeds, simmer the seeds you scooped out of the spaghetti squash in salted water for 10 minutes. Then, pat the seeds dry with a dishcloth and toss them in olive oil and salt. Roast the seeds on a baking sheet in the oven at 325 °F (163 °C) for 20 minutes.