Place cashews in a bowl and cover with water. Allow them to soak for at least 2 hours or overnight.
Preheat oven to 375° F.
Slice spaghetti squash in half. Scoop out seeds and stringy flesh with a spoon. Rub a teaspoon of olive oil over each half (inside, not outside). Rub with garlic and sprinkle with salt and pepper.
Place face up on baking pan. Bake for 35 minutes until it shreds with a fork but isn't mushy.
Meanwhile, place the sauce ingredients in a blender and blend until completely smooth and creamy. Set aside.
Use a fork to shred the spaghetti squash into strands.
Heat a pan over medium heat. Place squash in a pan and cover with sauce. Toss to combine until warmed through.
Top with fresh basil and red pepper flakes prior to serving.

For the spaghetti squash:
1 medium spaghetti squash
2 teaspoon extra virgin olive oil
2 teaspoon minced garlic
Salt, to taste
Ground pepper, to taste

For the tomato sauce:
1/2 cup raw cashews, soaked
1 15 oz can diced fire roasted tomatoes
1/2 to 1 cup basil leaves
1/4 to 1/2 cup water
1/2 teaspoon salt
Red pepper flakes (optional)