Step 1

Preheat Oven to 375°F. Oil a sheet pan with 1 tablespoon of olive oil.

Step 2

Carefully cut spaghetti squash in half lengthwise.  Scoop out the seeds and connecting strands, then place cut side down on the prepared sheet pan.

Step 3

Bake for 45 minutes, or until the squash flesh becomes tender and separates easily into strands with a fork. Finish by gently loosening and removing the "spaghetti strands" from the shells. Set aside.

Step 4

Heat a large saute pan over medium heat. Add remaining 2 tablespoons of olive oil and then add onion and garlic.Cook until soft, stirring every 30 seconds, then add tomatoes. Cook tomatoes until tender, about 2-3 minutes.

Step 5

Add spaghetti squash strands and salt to the tomato mixture and continue cooking until the spaghetti squash is heated through (usually less than a minute.)Remove pan from heat. Gently fold in Parmigiana Reggiano cheese and fresh basil.  Season with additional sea salt and fresh cracked pepper to taste (optional) Serve immediately.