Preheat the oven to 375 degrees. Spray a baking sheet with cooking spray or olive oil.

Wash the spaghetti squash and score the squash length-wise with a sharp knife. Microwave for 5 minutes to soften the squash to make it easier to cut. Slice the squash in half lengthwise.

Scrape the seeds from the center of the squash and discard (or save for roasting and eating as a snack).

Sprinkle the inside of the squash with salt and pepper.

Place on the prepared pan cut side down and bake for 30-45 minutes or until a sharp knife can be easily inserted with only a little resistance.

Use a fork to scrape strands of spaghetti squash. Scrape width-wise for longer strands or length-wise for short stands. Set squash aside.

Heat a large skillet over medium heat. Add the butter to the skillet to melt.

Stir in the garlic and onion powder and cook for 1 minute.

Add the spaghetti squash to the skillet and toss to coat in the butter mixture, cooking for 2 minutes, stirring constantly.

Remove from the heat and sprinkle with parsley, Parmesan, and season with salt and pepper. Serve immediately.