Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

Place spaghetti squash in a baking pan and drizzle oil over it. Bake for 30 minutes, or until a knife can be inserted into it easily. Allow to cool, then cut it in half and remove the seeds. Using a spoon, scoop out the flesh into spaghetti-like strands.

Place two tablespoons of olive oil into a pan with the garlic. Sauté over medium-low heat for three to four minutes, or until slightly browned. Add the cherry tomatoes. Sauté for another 10 minutes, mashing the tomatoes gently with your spoon, until nice and jammy. Add in the spaghetti squash and sauté for another 10 minutes, or until soft.

Meanwhile, combine lemon juice and zest, remaining one tablespoon olive oil, chopped parsley, salt, and pepper in a bowl.

Remove the squash from the heat and stir in the lemon juice dressing. Serve hot or room temperature.