Preheat oven to 450 degrees

Slice and de-seed/core the spaghetti squash. (You will only need half) Then place on a greased baking tray, cut side down.

Place the cherry tomatoes on the outsides of a casserole dish. Place the feta crumbles in the middle of the dish, in between all of the tomatoes.

Drizzle the tomatoes and cheese with the olive oil and stir the tomatoes a little to get them all coated. Top with the salt, pepper and minced garlic.

Place the spaghetti squash and the tomato/cheese dish in the oven for 45 minutes. These will remain in the oven at the same time at the same temperature.

Place the whole two cups of spinach on top of the dish. Start mixing up the spinach into the sauce while breaking up and crushing the tomatoes. Keep mixing and squishing the tomatoes until all of the tomatoes are smashed and the spinach is completely wilted.

Slice up the basil and mix that into the sauce.

Fork up half the squash and place into the casserole dish. Mix it all up to evenly coat the squash in the sauce.

Top with your remaining basil and a sprinkle of parmesan cheese. For a spicy dish, add crushed red pepper.