Preheat the oven: Start by preheating your oven to 400°F (200°C). This ensures your spaghetti squash will roast evenly, creating a tender texture for that perfect pasta-like bite.

Prepare the squash: Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. This step not only prepares the squash but also reveals its beautiful, stringy flesh that resembles pasta!

Season the squash: Drizzle olive oil over the cut sides of the squash, then sprinkle with salt and black pepper. This adds flavor and helps create a lovely, roasted exterior.

Roast the squash: Place the squash cut side down on a baking sheet and roast for about 40 minutes until the flesh is fork-tender and easily pulls into strands. You'll know it's ready when the skin is slightly golden.

Sauté the vegetables: While the squash is roasting, heat a tablespoon of olive oil in a pan over medium heat. Add minced garlic and halved cherry tomatoes, cooking until the tomatoes are soft and bursting with flavor, about 5-7 minutes.

Create the sauce: Stir in the heavy cream, bringing it to a gentle simmer. This will form the base of your creamy sauce, enveloping the tomatoes in rich, velvety goodness.

Mix in cheese and basil: Once simmering, add grated Parmesan cheese and chopped basil to the pan. Stir until the cheese is melted and the sauce is beautifully combined, creating that creamy texture you crave.

Combine and serve: When the squash is done, use a fork to scrape its flesh into strands. Gently mix the spaghetti squash with your creamy tomato sauce, ensuring every strand is coated in deliciousness. Serve warm and enjoy!