1.) Preheat your oven to 400°F (about 200°C) and line 2 sheet pans with foil or parchment paper.

2.) Take your spaghetti squash and cut off the top and bottom. Cut the squash in half longways and Run a knife around the inside of the squash to cut the seeds out. Then cut the squash into half circles. Drizzle 1 tablespoon of olive oil over the baking sheet and then spread the cut squash over the olive oil to make sure they are coated. Sprinkle with salt and pepper. Flip them over and repeat so that each piece is coated with oil and sprinkled with salt and pepper.

3.) Cut grape tomatoes in half and place them on the other sheet pan. Drizzle 1 tablespoon of olive oil and sprinkle with salt and pepper and stir to coat all of the tomatoes.

4.) Place the squash and tomatoes in the oven and roast. After 15 minutes rotate the position of each pan. Roast for an additional 15 minutes or until the squash and tomatoes are tender.

5.) While the squash and tomatoes are roasting, place 1 teaspoon of olive oil in a skillet over medium-high heat. Place 2 cloves of minced garlic and saute until fragrant, about 1 minute. Add the spinach stirring to wilt and remove from heat.

6.) Add roasted tomatoes to the spinach and garlic mixture and combine. Once the squash is cool enough to handle use a fork to pull the squash apart into spaghetti-like strands. Add them to the skillet and combine until heated through. Discard the skin.

7.) Sprinkle the top with nutritional yeast and fresh basil and enjoy!