1Cook the spaghetti squash: Cut the squash in half lengthwise, remove seeds, pierce it with a fork and place it cut side down in a glass baking dish. Add a bit of water to the dish so that it covers the bottom, and bake for about an hour at 375.
2While the squash is cooling, sauté the onion and garlic in the oil until soft. Add the corn, peppers, halved cherry tomatoes and sauté for 2-3 minutes. Season with salt and pepper.
3Once the squash is cool enough to handle, scrape out the squash from the shell and add to pan. heat for 2 minutes and remove from heat. Toss in the basil and the balsamic vinegar. Serve.