Baked Feta Spaghetti Squash

Preheat oven to 400 degrees. Cut the spaghetti squash in half, length-wise. Spoon out the inner seeds. Season both halves with olive oil, salt, and pepper. In a bowl, combine cherry tomatoes with more olive oil (1-2 tablespoons), pesto, garlic, and a pinch of red pepper flakes. Place a wedge of feta in each half of the squash, then add the seasoned tomatoes on top. Bake for 50-55 minutes, or until the tomatoes burst and the squash is soft. Use a fork to scrape the squash strands into the feta and tomato mixture, and continue mixing until everything is combined. Garnish with fresh basil and extra cracked black pepper. Enjoy!