Preheat your oven to 400℉ (200°C). Carefully cut the spaghetti squash in half lengthwise and use a spoon to scoop out the seeds. Place the squash halves cut side up on a baking dish or rimmed baking sheet. Drizzle 1 tablespoon of the olive oil over the squash, then sprinkle with 1/4 teaspoon kosher salt and a pinch of black pepper. I find it easier to use my hands or a brush to spread the oil and seasoning evenly across the flesh.

Add half of the feta cheese (2–4 oz, depending on your preference for sauce richness) to the center of each spaghetti squash half. Press the chunks slightly into the squash to help them melt into the filling during roasting.

In a small bowl, combine the cherry tomatoes, chopped roasted red peppers, minced garlic, Italian seasoning, remaining 2 tablespoons olive oil, and a pinch of salt and black pepper. Stir well to mix. This creates a vibrant, flavorful filling that will bake together with the squash and feta.

Evenly divide the tomato and pepper mixture (from Step 3) between the two spaghetti squash halves, layering it on top of the feta cheese from Step 2. Place the squash halves in the preheated oven and roast for 50–60 minutes, until the squash is fork-tender and the filling is bubbling. The roasting allows the flavors to meld and the feta to melt beautifully.

Remove the roasted squash from the oven and let it cool for at least 10 minutes for easier handling. Using a fork, gently scrape the inside flesh to create spaghetti-like strands, mixing them into the tomato-feta mixture right in the baking dish. Stir well to create a creamy consistency as the feta melts into the squash. Then, scoop the combined filling back into the squash shells, creating 'boats.'

Top the stuffed squash boats with chopped fresh basil and extra feta cheese, if desired. Serve warm. For a burst of freshness, I like to add a generous sprinkle of basil just before serving.