Its almost totally hands-off.

Its such an easy and impressive dinner, especially since the cooking is almost entirely hands-off.

But the real magic trick?

Overhead shot of four baked spaghetti squash stuffed with feta and cherry tomatoes, on a baking sheet

Simply Recipes / Photo by Robby Lozano / Food Styling by Margaret Dickey / Prop Styling by Julia Bayless

That sauce comes togetherinsidethe squash as it roasts in the oven!

Place the seeded squash halves on the prepared baking sheet, cut-sides up.

Cut the feta block into 4 equal pieces and place 1 piece in the cavity of each squash.

Overhead view of a plate with spaghetti squash topped with feta and cherry tomatoes, with a fork holding some of the squash

Simply Recipes / Photo by Robby Lozano / Food Styling by Margaret Dickey / Prop Styling by Julia Bayless

Divide the tomatoes and garlic evenly between the cavities.

Drizzle with 1 tablespoon of the oil.

Bake until the squash flesh is tender and the tomatoes have burst, 50 to 55 minutes.

Side view of a plate with spaghetti squash topped with feta and cherry tomatoes,

Simply Recipes / Photo by Robby Lozano / Food Styling by Margaret Dickey / Prop Styling by Julia Bayless

Transfer each squash to a serving plate.

To serve, using a fork, carefully scrape the strands of squash flesh away from the shells.

Toss the strands with the tomatoes and feta, mashing the sauce to your desired consistency.

The scraped and mixed squash can be refrigerated in an airtight container for up to 4 days.