Preheat your oven to 400°F (200°C).

1. Slice the spaghetti squash in half lengthwise and remove the seeds. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper.
2. Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the oven for about 40 minutes, or until the flesh is tender and can be easily scraped with a fork to create spaghetti-like strands.
3. While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
4. Add the halved cherry tomatoes and cook for about 5 minutes, stirring occasionally, until they begin to soften and release their juices.
5. Stir in the sliced olives, fresh basil, and balsamic vinegar (if using). Cook for an additional 2 minutes, then remove from heat.
6. Once the squash is done, use a fork to scrape the flesh into strands and place them into a large bowl.
7. Pour the tomato and olive mixture over the roasted spaghetti squash. Toss gently to combine.
8. Garnish with fresh parsley and grated Parmesan cheese, if desired.
9. Serve immediately and enjoy!