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 using a spoon.

2. Drizzle the cut sides of the squash with 1 tablespoon of olive oil, then season lightly with salt and pepper. Place the squash halves cut-side down on a baking sheet. Roast for 35-45 minutes, or until the skin is easily pierced with a fork and the flesh is tender.

3. Once the squash is cooked, remove it from the oven and let it cool slightly until it’s comfortable to handle. Using a fork, scrape the flesh from the inside of each squash half. It will naturally separate into spaghetti-like strands. Transfer these strands to a large mixing bowl.

4. While the squash is cooling, 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.

5. Add the sauteed garlic and its oil to the bowl with the spaghetti squash strands. Stir in the 1/2 cup of grated Parmesan cheese and the chopped fresh parsley. Season with additional salt and pepper to taste, mixing everything gently until well combined.

6. Transfer the spaghetti squash mixture to an oven-safe baking dish (a 9×13-inch pan works well). Sprinkle a little extra Parmesan cheese over the top for a golden crust. Bake for 10-15 minutes, or until the cheese is melted and bubbly and the top is lightly golden. Serve hot.