Spaghetti Squash Pasta

Directions

1. Preheat the oven to 375F.
2. Carefully cut the spaghetti squash in half lengthwise, scoop out the seeds and drizzle 1 tbsp of olive oil over both sides. Sprinkle it with salt and pepper.
3. Line a baking sheet with parchment and flip the spaghetti squash so the flesh side is facing down. Bake for 35-40 minutes, or until the squash is fork tender, but the insides are not mushy.
4. Meanwhile, heat the remaining olive oil in a pan over medium-low heat.
5. Add the onions, garlic and a pinch of chili flakes and cook for 5-7 minutes or until soft and translucent.
6. Turn the heat up to medium-high and add the cherry tomatoes and peppers. Cook for 5 minutes, shaking the pan frequently or until the tomatoes have softened, and the peppers have some colour to them.
7. Add the Siciliana sauce, stir and bring to a simmer.
8. Remove the squash from the oven. Flip the squash so the flesh side is now facing up and allow to cool. Once cooled, use a fork to scrape back and forth widthwise to form spaghetti shaped strands. Divide into 2 bowls.
9. Top each bowl of squash with the sauce and garnish with parmesan cheese and basil.