1. 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. Drizzle the cut sides with a little olive oil and sprinkle with salt and pepper.

2. Place the squash halves cut-side down on a baking sheet. Roast in the preheated oven for 45-60 minutes, or until the skin is tender when pierced with a fork. The exact time will depend on the size of your squash.

3. Once roasted, remove the squash from the oven and let it cool for about 10-15 minutes. This makes it easier to handle. Using a fork, gently scrape the flesh of the squash to separate it into spaghetti-like strands. Place the strands into a large mixing bowl.

4. While the squash is cooling, heat 2 tablespoons of olive oil in a small skillet over medium heat. Add the minced garlic and cook for 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can turn bitter quickly.

5. Add the sauteed garlic and its oil, 1/2 cup grated Parmesan cheese, chopped fresh parsley, salt, and pepper to the bowl with the spaghetti squash strands.

6. Gently toss all the ingredients together until well combined. Transfer the mixture to an oven-safe baking dish (a 9×13 inch dish works well, or a medium casserole dish). Sprinkle with a little extra Parmesan cheese on top for a golden crust.

7. Bake for another 15-20 minutes, or until the top is lightly golden and the cheese is bubbly. Serve warm and enjoy!