Preheat the oven to 375°F. Microwave the squash for 1 minute to soften it slightly for cutting. Slice it in half lengthwise and scoop out the seeds.

Place the squash halves on baking sheet and bake for 1 hour until tender and easily pierced with a fork.

While the squash bakes, heat olive oil in a large skillet over medium heat. Add the tomatoes, cover, and cook for 15–20 minutes, until the skins start to loosen. Gently remove the skins with a fork and crush the tomatoes directly in the pan.

Stir in the onion and garlic, cooking for about 5 minutes until fragrant and slightly thickened into a paste-like texture.

Add basil, salt, and pepper, then pour in the cream and water. Stir to combine and bring to a gentle simmer. Let it reduce for 8–10 minutes, stirring occasionally.

Toss in the spinach and add a splash more water. Stir until the spinach is wilted and the sauce is creamy.

Once the squash is done, use a fork to shred it into spaghetti. Add the squash (you may not need all of it if it’s large - I used about 3/4 of mine) into the skillet and toss to coat evenly with the sauce.

Top with more fresh basil and grated Parmesan cheese. Serve warm and enjoy! This is sooo good!