Preheat oven to 400 degrees F

Prepare spaghetti squash:

Clean the outside of squash with warm water and pat dry

Cut squash in half, lengthwise and pull off the stem

Scoop out seeds, you can throw them away or clean, dry and bake them

Pour a dash of olive oil into each half and rub surface with oil, using your hands or a brush

Cut one piece of garlic in half and rub it all over the oiled surface of the squash and season generously with salt and pepper

Place both halves of the squash face down on a foiled baking sheet and bake for 40 minutes

Meanwhile, mince remaining two cloves of garlic

Dice yellow onion

Drain can of tomatoes

When there are about 10 minutes remaining on timer for squash, heat 1/2 tablespoon olive oil on medium heat in a frying pan

Add garlic and cook until fragrant before adding diced onions, cooking until translucent, turn element down to low-medium

When the squash is done, let it rest for about five minutes, face down

Once squash has rested, use a dinner fork to scrape the squash out, lengthwise - careful! It will be hot!

Add squash to the frying pan and fold in with the onions, garlic and oil

Add tomatoes, 1/4 cup parmesan, basil, pepper and continue to stir, allowing enough time to ensure everything is nice and hot after adding the room temp tomatoes

Sprinkle with the remaining 1/4 cup parmesan