Preheat oven to 400 degrees Fahrenheit.
In a small bowl combine 1/2 cup raisins and 1/2 cup red wine, set aside.
Prepare a baking sheet with parchment or a nonstick silicone baking mat
Using a very sharp knife cut spaghetti squash in half the long way, scoop out the seeds and discard.
Place on prepared baking sheet cut side up (this is very important because if you place it cut side down it will trap moisture and you will end up with soft watery squash) Drizzle with a touch of olive oil, salt and pepper. Use hands to coat evenly.
Place into the oven on the middle rack and set a timer for 40 minutes.
While the squash is cooking prepare the sauce but note when the squash is done use two forks to shred the squash away from the skin. Place the squash into a strainer for at least 5 minutes before serving. This will help to release any excess moisture so you don’t have watery “noodles”.
Peel and finely mince 6 cloves of garlic, dice 1/2 of a yellow onion and add to a deep fry pan or a pot with a drizzle of olive oil (just enough to coat the bottom of the pot or pan).
Dice the two large tomatoes and set aside.
The peppadews will likely come as whole so you will want to sliced them up and measure out 1/2 cup. Then set aside.
Mince the fresh basil and set aside as well.
Bring the pan with the onions and garlic to medium heat and sauté for about 3-4 minutes or until the onions are translucent and garlic is fragrant but not burning.
Add the ground meat and sauté until meat is mostly cooked through.
Add the tomatoes and sauté for another 5-6 minutes or until the tomatoes are starting to soften and release its juices.
Add the wine soaked raisins (including all of the wine), the tomato sauce, the peppadews, chili flakes, basil and oregano
Simmer over medium heat for about 20 minutes or until the sauce thickens. In the last 5 minutes, give it a try and add salt and pepper to taste.
Serve over spaghetti squash noodles garnish with additional fresh basil and serve immediately!