Preheat oven to 400 degrees F. If you want to make this for two, you'll want to use both halves. If it's just for you, then you can wrap up the other half and put it in the fridge.

Place the spaghetti squash flesh side down on the baking sheet. Place the garlic clove under the spaghetti squash so it sits in the hole--this will help soften the garlic clove. Transfer to the oven and bake until the spaghetti is very tender about 35 to 40 minutes. Remove from the oven and using tongs, flip the spaghetti squash over. Set the garlic clove aside so it's cool enough to handle.

Using tongs, remove the seeds and discard. Take the tongs and grab at the spaghetti squash so the strands break apart (this should happen very easily). Continue this until you've worked your way through all the spaghetti squash. Set the strands on the baking sheet and spread it out in one even layer. Zest the softened garlic atop and add the lemon zest to the spaghetti squash.

Sprinkle with Italian parsley and grate parmesan over it until you think it's good enough (I like a lot!). Add a few pinches of salt and crushed red pepper and toss the entire thing together. Give it a taste and make sure the salt is ok. Top with more parmesan and Italian parsley.