Preheat oven to 375 degrees F (190 degrees C).
Cut off both ends of Spaghetti Squash (4 pound). With a sharp and sturdy knife, cut the squash lengthwise until left with two halves.
With a spoon, remove the seeds from each half. Drizzle each half with Extra-Virgin Olive Oil (1 tablespoon) and season with Salt (1/4 teaspoon) and Ground Black Pepper (1/2 tablespoon). Place squash face side down on a baking sheet and cook for 45 minutes, or until fork tender.
In a medium sized saucepan, on medium-low heat, melt Salted Butter (3 tablespoon). Add Garlic (3 clove) and saute for 4 minutes or until the garlic is just cooked.
Add Heavy Cream (3/4 cup) and stir until it is well combined. Add Lemon (1) and stir.
About a 1/4 cup at a time, stir in Parmesan Cheese (3/4 cup). Continue adding cheese and stirring until the Parmesan has completely melted into the sauce.
Reduce the sauce over medium/low until it is thick and coats the back of a spoon. Season with salt and pepper to taste.
When the squash is done, let it cool for at least 10 minutes.
With a fork, fluff up the squash and add it to the saucepan. Gently fold into the sauce. If you like, top with extra Parmesan, or for some heat, Crushed Red Pepper Flakes (1 pinch).