1. Prepare the Spaghetti Squash: Preheat your oven to 400 F (200 C). Carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds and stringy bits from the center of each half using a spoon.

2. Roast the Squash Halves: Drizzle the cut sides of the squash with 1 tablespoon of olive oil. Season lightly with salt and pepper. Place the squash halves cut-side down on a baking sheet. Roast for 35-50 minutes, or until the skin is tender when pressed and you can easily pierce the flesh with a fork.

3. Saute the Aromatics: While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a small skillet over medium heat. Add the minced garlic and saute for 1-2 minutes until fragrant. Remove from heat.

4. Shred the Squash Flesh: Once the squash is cooked and cool enough to handle, use a fork to gently scrape the flesh from the inside of each half. It should come out in spaghetti-like strands. Transfer the spaghetti squash strands to a large mixing bowl.

5. Combine and Season: Add the sauteed garlic and its oil, dried Italian seasoning, black pepper, and 1/4 cup of the grated Parmesan cheese to the bowl with the spaghetti squash. Toss everything gently until well combined and the flavors are evenly distributed. Taste and adjust salt if needed.

6. Final Bake and Serve: Transfer the seasoned spaghetti squash mixture back into the empty squash halves or into a small baking dish. Sprinkle the remaining 1/4 cup of Parmesan cheese over the top. Bake for an additional 10-15 minutes, or until the cheese is melted and lightly golden brown. Garnish with fresh parsley, if desired, before serving.