Preheat oven to 400º F
With a knife, carefully score squash and poke holes lengthwise where you’re going to cut it in half.
Microwave the squash for 5 minutes. Allow to cool.
Carefully cut the squash in a half. Scoop out the seeds.
Brush the inside of both halves of the squash with olive oil. Season with salt and pepper.
Place the two halves cut side down on a baking sheet lined with parchment paper.
Roast the squash until tender, about 30 minutes. Allow several minutes to cool.
Using a fork, scrape the insides to create a spaghetti-like texture. Set aside.
Heat 2 tbsp of olive oil in a large skillet over medium heat. Add garlic and shallots. Season with salt an pepper. Cook until soft and slightly browned, about 2-3 minutes.
Mix in the spaghetti squash for about 3 minutes. Remove from the heat. Mix in the Parmesan cheese.
Season with salt and pepper to taste.
Garnish with paprika and parsley (optional)