Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise, removing the seeds and membranes.

Drizzle olive oil over both halves, seasoning generously with salt and pepper. Place the squash cut-side down on a baking sheet and bake for 30-40 minutes or until the flesh is tender enough to scoop out easily.

While the squash is baking, heat the remaining olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant and golden.

Add the spinach, cooking until it has wilted down, which will take just a couple of minutes.

Once the spaghetti squash is roasted, remove it from the oven and use a fork to scrape out the flesh into spaghetti-like strands.

In a large mixing bowl, combine the squash strands with the sautéed garlic and spinach mixture. Stir in the grated Parmesan cheese until everything is well-mixed.

Season with red pepper flakes, salt, and pepper according to your taste preferences, and serve warm.