Spaghetti Squash with Cherry Tomato Sauce

I was lucky enough to find squash and cherry tomatoes at the farmers market at the same time.  Like! This recipe was inspired by my sister, who made this as a side dish for Christmas dinner one year.  It's really simple, but very tasty.
On Cooking and Ingredients

Spaghetti Squash with Cherry Tomato Sauce
Serves 4-6 as a side dish
a 2 lb spaghetti squash
1 t olive oil
1/2 c chopped onion
4 cloves chopped garlic
3 c halved cherry tomatoes (measure after cutting)
2 t dry basil
salt and pepper

Cut the squash in half and remove the seeds.  Bake cut side down in a lightly oiled baking dish at 350.

Check it after 30 minutes.  Squash is done with it's soft enough to run a fork through and scrape up "noodles" as in the picture below.  If it's still not done after 30 minutes, bake it for 10 more and check it again.  You don't want to bake it for too long, or else it will turn into mush. Put the squash "noodles" into a serving bowl or use the squash shell to serve.

Have the tomatoes ready to go when you start the sauce:

In a pan over medium heat, heat the 2 t of olive oil.  Add the garlic and stir for 1-2 minutes until soft and fragrant.  Add the cherry tomatoes and basil and heat through for 1-2 minutes.  Season with salt and pepper and serve over the squash.