Preheat oven to 400 degrees. Pierce large spagetti squash with fork to let steam escape. Bake for 1 to 1 1/4 hours until just tender to touch. When still warm but cool enough to handle, halve squash, remove seeds and fibers and using a fork, scrape out long strands of the flesh. Sauté 1 onion and 6 minced garlic cloves in 3 tbs. olive oil. Add 1/2 c. red wine and 2 chopped tomatoes. Add squash flesh and heat through. Serve with butter and grated cheese.