Preheat the oven to 400°F. Brush the cut sides of the spaghetti squash with 1 tablespoon of the olive oil, season with salt, and place cut side down on a baking sheet. Roast for 35 to 40 minutes, until a fork slides in easily.

Once cool enough to handle, scrape the flesh into strands with a fork and set aside.

Warm the broth in a saucepan and keep it at a low simmer throughout the risotto's cooking time.

In a wide, heavy pot, melt 1 tablespoon of butter over medium heat. Add the onion and cook for 3 to 4 minutes until softened, then add the garlic and cook for 30 seconds.

Add the rice and stir for 1 to 2 minutes, until the edges of the grains look slightly translucent.

Pour in the grape juice and stir until fully absorbed.

Begin adding the warm broth one ladleful at a time, stirring frequently and waiting until each addition is mostly absorbed before adding the next. This takes about 18 to 20 minutes total.

With about 5 minutes of risotto cooking time left, season the catfish fillets with salt and pepper. Heat the remaining olive oil in a separate skillet over medium-high heat and sear the fillets for 2 minutes per side, until golden and cooked through.

Once the rice is tender but still has a slight bite, stir in the spaghetti squash strands, Parmesan, and remaining tablespoon of butter. Season with salt and pepper to taste.

Divide the risotto among plates, top each with a catfish fillet, and garnish with torn basil.