Creamy Spaghetti Squash with Fresh Tomato Sauce

Heat the olive oil over medium-low heat in a large skillet. Add the chopped shallot and garlic to the pan. Sauté until the shallots start to soften, about 3 minutes. Add the halved grape tomatoes to the pan, stir well, and sauté until the tomatoes start to break down, about 15-20 minutes.

Meanwhile, slice the spaghetti squash in half lengthwise, and scoop out the seeds. Place the squash cut side up in a shallow dish. Add the ¼ cup water to the bottom of the dish and cover tightly with plastic wrap. Microwave on high for 15-20 minutes, until the inside of the squash is soft. Remove the dish from the microwave. Carefully remove the plastic wrap (there will be a lot of steam). Scrape the strands of squash into a bowl. Add the Parmesan cheese and spreadable to cheese to the bowl and stir to combine. Season with salt and pepper.

Once the tomatoes mixture has cooked down, season with salt, pepper, and red pepper flakes, to taste.

To serve, top the squash strands with tomatoes and a sprinkle of basil.