Preheat oven to 400 degrees F.

Carefully cut squash in half lengthwise, then scoop out and discard the seeds.

Place squash cut side up on a parchment paper lined sheet pan. Drizzle with olive oil and season with salt + pepper.

Bake for about 60 minutes, or until the squash can easily be pierced with a paring knife or a fork. Let the squash cool for 10 minutes.

Meanwhile, sauté the shallots and garlic in a skillet until translucent, but not browned (about 5 minutes). When shallots and garlic are done, add the butter and parsley.

Scoop out the spaghetti strands from the squash with a fork (trying to maintain the long strands) and add to the skillet.

Cook for a minute or two to combine all ingredients and warm through. Remove from heat and add grated parmesan cheese.

Garnish with more parmesan and parsley.