Preheat the oven to 375°F (190°C). Slice the spaghetti squash in half lengthwise and remove the seeds.

Place the squash halves on a baking sheet, drizzle with olive oil, and roast for about 40 minutes until tender.

While the squash roasts, chop the cherry tomatoes and fresh parsley, and mince the garlic cloves.

Once the squash is roasted, use a fork to scrape the flesh into spaghetti-like strands.

In a pan, heat some olive oil and sauté the garlic for a minute before adding the tomatoes and parsley. Stir and cook for 5 minutes.

Combine the roasted spaghetti squash strands with the sautéed tomato mixture. Squeeze fresh lemon juice over the dish and serve.