Preheat your oven to 375 degrees F

Cut off the top and bottom of the spaghetti squash carefully. Stand the squash upright and cut down the middle longways

Using a spoon scoop out the insides and discard. Put the squash on a parchment lined sheet tray. Drizzle with a little olive oil and sprinkle some salt and pepper on the top

Put them into the preheated oven and let them cook through for about 35-45 minutes. Once cooked through take them out and turn your oven up to 420 degrees F

In a pot over medium high heat up a drizzle of olive oil and add your chopped onion with a pinch of salt. Saute for 1-2 minutes

To the onions add in the minced garlic, red pepper flakes, and pepper and cook until fragrant

To the pot add in the can of tomatoes. Using your spoon mash the whole tomatoes to break them down slightly

Add in the chopped fresh rosemary, sugar, balsamic, and a little salt and pepper

Turn the heat down to medium and let it simmer for about 15 minutes, stirring often

After the sauce is done cooking its time to assemble! 

Using a fork scrape the inside of the squash to loosen the little “spaghetti” strands

Add as much sauce as you’d like to the spaghetti squash. Stir to combine

Once you’re happy with the amount of sauce add some thinly sliced fresh mozzarella, grated Parmesan, and chopped fresh basil to the top

Put into the oven to bake until bubbly, about 10-15 minutes

Take out and serve in the “bowl”. How easy is that?