Cut spaghetti squash in half lengthwise and scoop out seeds, season with salt and pepper and bake for 1 hour on 400 degrees.
Scrape out the flesh of the spaghetti squash, and toss in the sliced D&W Tomato & Basil Blends, olive oil, cherry tomatoes, garlic, basil, oregano, and half of the D&W Originals Mozzarella Cheese. Press down until mixture is secure in the spaghetti squash.
Top with remaining D&W Originals Mozzarella Cheese and bake for 25 minutes, or until cheese is melted.
Garnish with fresh basil and red pepper flakes, to taste.