Step 1

Preheat oven to 400ºF (200ºC).

Step 2

With a sharp knife, slice the squash in half. If the squash is too tough, puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half.

Step 3

Scoop out the seeds, brush with oil, and sprinkle with salt, and pepper. Bake for 40-45 minutes, or until a fork can easily pierce the skin.

Step 4

In a pan over medium heat, add the oil, garlic, and onions, and sautè until onions are translucent.

Step 5

Add the cherry tomatoes, salt, and pepper and simmer until they are cooked and begin to become softened.

Step 6

Remove squash from the oven, with a fork pull at the edges to produce that stringy “spaghetti” quality. Add the squash to the tomato mixture and mix in the pan.

Step 7

Add mixture back to the hollowed out spaghetti squash halves. Top with mini mozzarella balls ans basil.

Step 8

Bake an additional 5-10 minutes, or until cheese melts.

Step 9

Serve in the squash, and top with basil.

Step 10

Enjoy!