• Preheat oven to 400 degrees F, lightly spray a baking sheet with non-stick spray

To Cut the Spaghetti Squash

• Using a sharp knife, lightly puncture the squash to create a dotted line around the length of the squash (on both sides). You will use this as a guide to cut it in half lengthwise
• Microwave the entire squash for 3-5 minutes, until a bit soft. Then carefully use your knife to cut in half lengthwise, using your cut marks from earlier as a guide.
• Scoop the seeds out from the center of each half with a large spoon and discard the seeds

Making the Dish

• Drizzle the flesh of each squash half with about 1/2 tbsp olive oil and a little bit of pepper
• Place the squash halves cut side down on your baking sheet. Place in the oven and roast for 30-40 minutes, until the flesh is tender and slightly browned. Remove from oven and let cool slightly
• In a small saucepan, heat 1/2 cup of olive oil over medium heat. Add the thinly sliced garlic and red pepper flakes and saute just until the edges of the garlic start to brown. Stir frequently and turn the heat down to medium low if needed. Once lightly browned at the edges, remove pan from the heat
• Once the squash has cooled slightly, use a fork and scrape through each cut half of the squash to create "spaghetti like ribbons". Continue this scraping motion until the entire squah flesh is cut.
• Place the spaghetti like squash ribbons in a large bowl, add the garlic and red pepper infused olive oil and toss to combine
• Add the the grated parmesan cheese and chopped parlsey (if desired).