Prepare the Squash

• Preheat your oven to 400°F (200°C).
• Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
• Drizzle the cut sides of the squash with 2 tablespoons of olive oil and sprinkle with kosher salt and black pepper.

Roast the Squash

• Place the squash halves cut-side down on a baking sheet lined with parchment paper.
• Roast in the preheated oven for 35-40 minutes, or until the flesh is tender and easily pierced with a fork.

Scrape the Squash

• Remove the squash from the oven and let it cool slightly. Using a fork, scrape the flesh to create long spaghetti-like strands. Transfer the strands to a large bowl.

Add Seasonings

• Heat the remaining 1 tablespoon of olive oil in a small skillet over medium heat. If using garlic, sauté it for 1-2 minutes until fragrant. Drizzle the olive oil (and garlic, if used) over the squash strands.
• Toss the squash with Parmesan cheese and chopped parsley. Adjust seasoning with additional salt and pepper to taste.

Serve Warm

• Transfer the seasoned spaghetti squash to a serving dish. Garnish with extra Parmesan and parsley, if desired.