Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.

Slice spaghetti squash lengthwise, scoop and discard seeds. Brush with a small amount of olive oil and place cut-side down on parchment paper. Bake for 30-60 minutes (depending on size) or until tender when pierced with a fork. When done, use a fork to scrape down the middle and fluff "spaghetti" from inside of squash.

Meanwhile, add olive oil to a skillet over medium heat. Sauté garlic until fragrant and add cherry tomatoes, capers, kale and crushed red pepper flakes. Turn heat down to low and simmer until kale is tender and all flavors have come together. Remove from heat and stir in fresh basil leaves, pine nuts and season with sea salt and pepper to taste.

Evenly divide sauce and pour onto spaghetti squash bowl.

Enjoy :)