Boil and prepare spaghetti.
Mince your garlic and put it in a pan with the Olive Oil. Heat on Med-High Heat until the garlic starts to brown.
While your garlic browns cut the Squash lengthwise very thin almost like spaghetti. Place into the pan with your garlic and olive oil and heat until slightly tender.
Remove from heat and set aside.
Drain pasta and place in a large bowl. Pour in the olive oil, garlic, and squash mix. Squeeze the half lemon over all of the pasta and toss together.
Add the Parmesan Cheese and Chiffonade Basil leaves and continues to toss until well blended.