1. Prepare the spaghetti squash: Carefully cut the spaghetti squash in half lengthwise. A sharp, sturdy knife is key here. Scoop out the seeds and stringy bits from the center of each half using a spoon. You want the cavity to be clean.

2. Roast the squash: Drizzle the cut sides of the squash with 1 tablespoon of olive oil, then sprinkle with a pinch of salt and pepper. Place the squash halves cut-side down on a baking sheet. Roast in a preheated oven at 400 F (200 C) for 35-40 minutes, or until the squash is tender when pierced with a fork. The skin should be slightly browned.

3. Saute the garlic: 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 cook for 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can turn bitter quickly.

4. Shred the squash: Once the squash is tender, remove it from the oven and let it cool slightly until it’s comfortable to handle. Use a fork to scrape the flesh from the squash halves, creating spaghetti-like strands. Place all the strands into a large mixing bowl.

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

6. Mix and bake: Gently toss all the ingredients together until well combined. Transfer the mixture back into one of the empty spaghetti squash shells or an oven-safe baking dish. Sprinkle with a little extra Parmesan cheese on top, if desired. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the dish is heated through.

7. Serve immediately: Once baked to perfection, remove from the oven and let it cool for a few minutes before serving. Enjoy your delicious and healthy Garlic Parmesan Spaghetti Squash Bake!