Preheat the oven to 400 degrees Fahrenheit. 

Cut the spaghetti squash in half length wise. Scoop out the inside seeds. 

Add 1 tsp of olive oil to each half. 

Place each half face down in a glass baking dish. 

Roast for 20-30 minutes, or until the skin becomes tender. 

In a small pan, add the remaining 2 tsp of olive oil, minced garlic, and shrimp. Cook for about 5 minutes before flipping the shrimp. 

One you flip the shrimp add the parsley cook for another 5-7 minutes. 

When the spaghetti squash is cooked. Use a fork to shred the squash into noodles. 

Add the spaghetti squash, parsley, garlic, and shrimp to a bowl. Mix in and top with Parmesan.