Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Step 2: Carefully cut the spaghetti squash in half lengthwise. Using a spoon, scrape out the seeds and stringy pulp from both halves.
Step 3: Drizzle the cut sides of the squash with 1 tablespoon of olive oil, and season generously with salt and black pepper.
Step 4: Place the squash halves cut-side down on the prepared baking sheet. Roast for 35-45 minutes, or until the skin is easily pierced with a fork and the flesh is tender.
Step 5: While the squash is roasting, toss the cherry tomatoes with the remaining 1 tablespoon of olive oil, minced garlic, red pepper flakes (if using), salt, and pepper in a medium bowl.
Step 6: Spread the seasoned tomatoes on a separate small baking sheet or alongside the squash (if there's space) during the last 15-20 minutes of the squash's cooking time, or until they burst and soften.
Step 7: Once the spaghetti squash is cooked, carefully remove it from the oven and let it cool slightly. Using a fork, gently scrape the flesh from each squash half into a large mixing bowl; it will naturally separate into spaghetti-like strands.
Step 8: Add the roasted cherry tomatoes (and any accumulated juices), crumbled feta cheese, fresh chopped parsley, and fresh chopped basil to the bowl with the spaghetti squash.
Step 9: Toss everything together gently until well combined. Taste and adjust seasonings as needed.
Step 10: Serve immediately as a light and satisfying main course or a flavorful side dish.