Roasted Spaghetti Squash With Tempeh Bolognese

Name: Roasted Spaghetti Squash With Tempeh Bolognese
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 large (2 1/2-pound) spaghetti squash; 1 1/4 teaspoons fine sea salt, divided, plus more to taste; 1/2 teaspoon freshly cracked black pepper, divided, plus more to taste; 4 tablespoons extra-virgin olive oil, divided; One (8-ounce) package tempeh, grated on the large holes of a box grater; 1 medium yellow onion (about 10 ounces), finely chopped; 4 cloves garlic, finely chopped; 1 teaspoon dried oregano; 1 cup dry red wine; One (28-ounce) can no-salt crushed tomatoes or tomato puree (3 cups); 3 tablespoons fresh basil leaves, chopped