Roast the Spaghetti Squash
Preheat your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds, drizzle the cut sides with one tablespoon of olive oil, and season generously with salt and pepper. Place the halves cut-side down on a baking sheet and roast for 30-40 minutes, until tender.

Bake the Feta and Tomatoes
While the squash roasts, place the block of feta in the center of a medium baking dish. Arrange the cherry tomatoes and chopped roasted red peppers around it. Sprinkle the minced garlic and Italian seasoning over everything, then drizzle with the remaining two tablespoons of olive oil. Bake for about 30 minutes, until the tomatoes have burst and the feta is soft and melty.

Create the Sauce
Once done, remove the dish from the oven. Using the back of a spoon, mash the softened feta and press down on the burst tomatoes. Stir everything together right in the baking dish until a creamy, vibrant sauce forms.

Combine and Serve
When the spaghetti squash is cool enough to handle, use a fork to scrape the flesh into long strands. Add these strands directly into the baking dish with the feta sauce. Toss everything together until every strand is coated. Garnish with fresh chopped basil for a pop of color and serve immediately.