Creamy Parmesan Garlic Spaghetti Squash

1. Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and pepper. Place the halves cut side down on a baking sheet and roast for about 40 minutes, or until tender. 2. While the squash is roasting, heat the remaining olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant. 3. Add the cream and bring to a simmer. Reduce heat to low and stir in the Parmesan cheese until melted. Season with salt and pepper. 4. Once the squash is done, use a fork to scrape out the flesh into spaghetti-like strands. Add the strands to the skillet and toss to coat in the sauce. 5. Serve the spaghetti squash topped with additional Parmesan cheese and fresh parsley.