Preheat oven to 375 and line a cookie sheet or baking pan with parchment paper.
To cut squash, cut off both ends. Set the squash upright on the largest cut end and with a sharp knife begin to cut the squash by rocking the knife back and forth all the way through.
Once squash is cut, scoop out the seed area with a spoon (like pictured above)
Brush the inside of the squash with oil of your choice (preferably refined coconut oil, olive oil, or avocado oiand sprinkle with a little salt and pepper.
lay cut side down on the parchment paper and bake in your pre-heated oven for 35 min. or until knife can be inserted into squash without force. DO NOT OVERCOOK, YOU DON'T WANT IT TO BE MUSHY.
Remove from oven and let cool for a few minutes until it's cool enough to handle.
With a fork, scrape the squash out (like pictured above)
It an iron skillet heat butter on low heat.
Zest in garlic, salt, pepper, zest of 1 lemon and 1 tbsp of the parsley.
Stir in spaghetti squash and cook on medium heat for 3-4 minutes stirring until the squash and seasonings are mixed together evenly.
Top with a drizzle of olive oil, a couple squeezes of lemon juice, remaining parsley, and a couple pinches of salt and pepper.