Gather the ingredients. Preheat the oven to 400F degrees. Prep the squash.Rinse squash, dry, and slice lengthwise to open. Scoop out the seeds, poke with a sharp fork or knife on the outer part of the squash. Using 2 tablespoons of olive oil, rub inside to coat with oil really well. Place on the baking sheet and bake on the middle rack for 40 minutes till soft.
Once squash is baked, let it cool for 5-10 minutes. Using a heat-protecting mitten and fork scoop out the insides.
Prep the sauce. While squash is baking. Rinse tomatoes, place in the oven-safe baking sheet, place goat cheese log in the middle. Add 4 tablespoons of olive oil, sprinkle with basil and salt. Bake for 30 minutes on the second to the top shelf in the oven.
Finish the sauce. Once tomatoes are done roasting, cool for 5 monutes.
Then carefully and slowly using a large fork, press tomatoes to release the juice. Mix with melted goat cheese.
Combine. Place the spaghetti squash strands to the dish with tomatoes. Mix well, add olives and serve.
If you like spaghetti squash to be more on the soft side without any crunch, add a little bit of water to the baking dish before starting to bake the squash.
If you would like to serve with animal-based protein, the rotisserie chicken or Italian sausage would make a perfect combination.
Feel free to replace dry basil with fresh or use thyme.