Preheat your oven to 400°F (200°C). Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds using a spoon. Drizzle 1 tablespoon of extra-virgin olive oil onto the inside of each squash half, then sprinkle with salt and black pepper to taste. Evenly distribute the finely chopped garlic between the halves, rubbing it gently into the flesh.

Place the seasoned squash halves cut-side down on a baking sheet lined with parchment paper. Slide the baking sheet into the preheated oven and roast for about 40 minutes, or until the squash flesh is very tender and shreds easily when scraped with a fork.

Remove the roasted squash from the oven and flip the halves over to cool slightly. Using a fork, carefully scrape the inside of each half to separate the flesh into spaghetti-like strands. Transfer the strands to a large bowl.

Drizzle the remaining extra-virgin olive oil over the warm spaghetti squash strands and toss to combine. At this point, you can garnish with chopped fresh parsley or basil, and top with grated Parmesan cheese if desired. I like to add a generous sprinkle of Parmesan for extra savory flavor, but you can skip it for a vegan option. Serve immediately.