1. Preheat oven to 400°F (200°C).

2. Slice the spaghetti squash lengthwise and scoop out the seeds. Brush cut sides with 1 tbsp olive oil and season with salt and pepper.

3. Place squash halves cut-side down on a parchment-lined baking sheet and roast for 35–40 minutes, until tender.

4. Allow squash to cool slightly, then use a fork to shred the flesh into spaghetti-like strands in a large mixing bowl.

5. Toss the squash strands with remaining olive oil, minced garlic, marinara sauce, and dried Italian herbs until evenly coated.

6. Transfer the mixture to a 9×13-inch casserole dish and spread into an even layer.

7. Sprinkle mozzarella and parmesan cheese evenly over the top.

8. Bake at 400°F (200°C) for 15–20 minutes, until cheese is melted and bubbly.

9. Remove from oven and let rest for 5 minutes. Garnish with fresh basil leaves before serving.