Begin by preheating your oven to 400°F (200°C). This will ensure that your spaghetti squash cooks evenly and thoroughly.

Cut the spaghetti squash in half lengthwise. Use a spoon to scoop out the seeds and stringy bits from the center. If you want, you can drizzle a little olive oil inside each half and add a pinch of salt and pepper. This step enhances the flavor as it roasts.

Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast in the preheated oven for about 30-40 minutes, or until the flesh is fork-tender. You’ll know it’s ready when you can easily scrape the flesh into strands with a fork.

While the squash is roasting, heat 3 tablespoons of olive oil in a small pan over medium heat. Add the minced garlic and sauté until fragrant, about 2-3 minutes. Be careful not to let it burn, as burnt garlic can turn bitter.

Once your garlic is aromatic, add in the lemon juice, red pepper flakes, and season with salt and black pepper. Stir to combine and keep it on low heat to stay warm.

Once the spaghetti squash is done, take it out of the oven and let it cool for a few minutes. Using a fork, gently scrape the flesh to create strands. Drizzle the prepared garlic oil mixture over the strands, and toss gently to combine everything evenly.

Finally, fold in the grated Parmesan cheese and chopped parsley. This will give your dish the final touch it needs. Serve immediately, and maybe sprinkle a little more Parmesan on top for good measure.