Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

After halving and seeding the spaghetti squash, drizzle the cut sides with 1 tablespoon of olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Place the squash halves cut-side down on the prepared baking sheet. Roast for 30-35 minutes, or until the flesh is tender and easily pulls away into strands when scraped with a fork.

While the squash is roasting, prepare the Mediterranean topping. In a medium bowl, combine tomatoes, olives, feta cheese, basil, garlic, lemon juice, oregano, remaining olive oil, salt, and pepper. Mix gently and set aside to allow flavors to meld.

Once the squash is done, allow it to cool for 5 minutes. Then use a fork to scrape the inside of each squash half, creating long, spaghetti-like strands. Transfer the strands to a large bowl.

Add the Mediterranean topping to the spaghetti squash strands and gently toss until everything is well combined.

Taste and adjust seasonings as needed. Sprinkle with additional feta cheese and fresh basil for garnish, and add red pepper flakes if desired.

Serve warm or at room temperature as a satisfying side dish or light main course.