To make your sauce, combine tomato sauce, tomatoes, garlic, pepper, seasoning, and half of your basil leaves. Using an immersion blender, puree everything.

Cook in a small saucepan over medium heat for 10 minutes, and then set aside.

Poke holes all around your spaghetti squash with a fork, and microwave for 2 minutes to soften up.

Cut the squash in half lengthwise, and scrape out the seeds with a spoon. Fill up the basin of a dish big enough for it to fit in, and place it cut side down in the water. Microwave for another 5-6 minutes.

Once finished cooking, take your squash out, and using a fork, begin scraping the insides out - this will come out in “noodles”.

Once fully scraped, combine with enough sauce to your liking, and mix thoroughly.

Serve in your hollowed out squash, or a bowl, and top with cheese, pepper, and more fresh basil leaves.