Prepare the spaghetti squash: Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and remove the seeds. Drizzle the cut sides with 1 tablespoon of olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 40-50 minutes until tender.
Bake the feta and vegetables: In a separate baking dish, place the feta in the center. Surround it with cherry tomatoes, chopped roasted red peppers, and minced garlic. Drizzle with the remaining olive oil and sprinkle with Italian seasoning. Bake for 25-30 minutes until the tomatoes have burst and the feta is soft.
Combine everything: Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands. Transfer to the baking dish with the baked feta and mix everything together until creamy and well combined.
Serve and garnish: Taste and adjust seasoning, then sprinkle with fresh basil before serving.
