First, preheat your oven to 400°F (200°C). Carefully slice the spaghetti squash in half lengthwise and use a spoon to scoop out the seeds and stringy pulp from the center. Brush the cut sides of the squash with about half of the olive oil and season them with salt and pepper.

Place the squash halves cut-side down on a baking sheet lined with parchment paper. This helps prevent sticking and makes cleanup easier. Bake for 40-50 minutes. You’ll know it’s done when the squash is tender enough to be easily pierced with a fork. Once cooked, remove it from the oven and let it cool slightly.

While the squash is in the oven, you can start the sauce. Heat the remaining olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté until it becomes soft and translucent, which usually takes about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant.

Pour the crushed tomatoes into the skillet with the onions and garlic. Stir in the tomato paste, dried oregano, and dried basil. Season with salt and pepper to your liking. Bring the sauce to a gentle simmer, then reduce the heat and let it cook for at least 20 minutes. This allows the flavors to meld together beautifully.

Once the squash has cooled enough to handle, use a fork to scrape the inside flesh. As you rake the fork along the sides, the squash will naturally shred into long, thin strands that look just like spaghetti. This is the most satisfying part of the process!

Arrange the spaghetti squash strands on plates or in bowls. Spoon the warm, rich tomato sauce generously over the top. Garnish with fresh basil leaves and a sprinkle of grated Parmesan cheese, if you’re using it. Serve immediately and enjoy your healthy pasta alternative.