Spaghetti Squash with Cherry Tomato-Basil Sauce

Preheat oven to 400 degrees. Cut the spaghetti squash in half lengthwise (microwave for 10 minutes to make cutting easier). Remove the seeds. Rub the inside of each half with a drizzle of olive oil, then season with ½ teaspoon of salt and desired amount of freshly ground black pepper. Arrange cut-side down on a parchment-lined baking sheet, and bake for 30 to 45 minutes until tender. Once cooled, insert a fork between the squash’s skin and flesh. If it’s tender and you’re able to create strands with the fork, it’s done.

Heat the ¼ cup of oil in a large sauté pan over medium-low heat. Add the sliced garlic and red pepper flakes, then swirl mixture until fragrant. When the garlic just starts to turn golden around the edges, increase the heat to medium. Add tomatoes and two big pinches of salt, plus pepper to taste. Cook tomatoes, stirring until they start to lose their shape (if you have extra tomatoes, add them for more flavor). Check seasoning, then remove from heat. Tear or slice basil leaves and stir them into the tomato mixture.

Using a fork, pull strands from the squash’s peel. Put them into a serving bowl and add the tomato sauce. Add grated cheese if desired and toss to combine. Taste for seasoning and serve!