Very carefully, cut the squash in half lengthwise and remove the seeds.

Drizzle with olive oil and sprinkle with salt and pepper, then bake in the oven at 375℉ for 25 minutes, opening down.

Once cooled, using a fork, scrape the inside of the squash to pull the "spaghetti" strands out.

Using a colander, squeeze out the extra moisture.

In a skillet (or other cookware of your choice), melt the butter and sauté the garlic until fragrant. Sprinkle in the parsley and cook for a minute. Then add in the spaghetti squash, parmesan cheese, and a large pinch of salt and pepper. Stir to combine and melt the cheese.