Preheat oven to 375 degrees F.

Using a sharp chef's knife, cut spaghetti squash in half lengthwise. Place on a baking sheet. Drizzle 1 Tbsp avocado oil on top and season with a dash of sea salt and fresh ground pepper. If it's super hard to cut into your squash, bake the squash whole for around 15-20 minutes first to allow it to soften a little. Then try to cut into it (be careful - hot!). Roast for 1 hour.

Line a baking sheet with parchment paper (this makes clean up way easier). Put halved cherry tomatoes on baking sheet. Drizzle with avocado oil, coconut sugar and a dash of sea salt. Mix well. Spread tomatoes across sheet in one layer and roast for 45 minutes.

Heat a dry large skillet over medium heat. Add pine nuts and toast until lightly browned, stirring the entire time. Set aside.

In the same large skillet, heat olive oil over medium heat. Add garlic, sage and red pepper chili flakes and cook until fragrant, about 30 seconds. Add arugula and a healthy dash or two of sea salt. Cook until tender, approximately 3-5 minutes.

When spaghetti squash is finished cooking, scrape the insides with a fork to make "spaghetti". Scoop squash spaghetti into arugula mixture. Add roasted tomatoes and toasted pine nuts. Mix well. Taste and adjust for seasoning.