Preheat oven to 375 degrees F.

Lightly brush a baking sheet with oil or nonstick baking spray.

Cut the squash in half lengthwise from stem to tail and scrape out the seeds.

Melt coconut oil and drizzle it over the inside of the squash. Use your hands or a brush to evenly distribute on the inside of the halves.

Place squash, cut-side down, onto the prepared baking sheet or baking dish.

Place into oven and roast until tender, about 45 minutes to one hour, depends on the size of the squash. The squash is ready when its easy pierced with a fork.

Remove from oven and let rest until cool enough to handle.

Using a fork, scrape the flesh to create long strands.

Add butter to a medium bowl and microwave for about 40 seconds to melt.

Stir in brown sugar, cinnamon and nutmeg until fully combined.

Drizzle the butter mixture over the spaghetti squash.

Top with walnuts, pecans and raisins if desired.

Serve and enjoy!