Preheat your oven to 375°F. Pierce the spaghetti squash a few times with a sharp knife. Bake spaghetti squash for 60 minutes, or until a knife pierces easily through the skin with little resistance. Allow the squash to cool down for 10 minutes.
Cut squash in half lengthwise. Use a fork to remove and discard the seeds. Continue scraping using the fork to get long strands.
Heat a large saute pan with the butter and the garlic over medium-low heat. When garlic becomes fragrant, add Italian seasoning, lemon juice, vegetable stock, and salt. Simmer for 2 minutes to reduce a bit.
Add spaghetti squash strands and toss well. Sprinkle in the parmesan cheese, parsley and adjust seasoning if necessary. The spaghetti squash should have a slight “al dente” crunch. If you like it softer, cover the pan and cook for 2 minutes more. Serve immediately, enjoy!
