Spaghetti Squash with Roasted Tomatoes, Fresh Garlic and Basil from Carol Harvey

1 spaghetti squash*

2 pounds tangerine-size tomatoes, washed and sliced in half

2 – 4 tablespoons olive oil or butter or a mix, divided

4 - 8 garlic cloves, minced or thinly sliced

4 cups fresh basil leaves, loosely packed, roughly chopped

Parmesan cheese to grate over dish at the end

Red pepper flakes and/or cream, optional

1. Slice spaghetti squash in half lengthwise. Place sliced-side down on lightly olive oiled baking sheet.

2. Roast in a 400°F. oven until fork enters skin easily, 30-50 minutes depending on size.

3. Remove from oven and keep warm on the baking pan.

To prepare the sauce ingredients:

1. Toss tomatoes in a bit of olive oil, salt and pepper.

Spread on a baking sheet and add to oven with the squash. Roast about 15-20 minutes or until soft.

2. Remove from oven and when just cool enough to touch, squeeze tomatoes out of their skins. You can purée the skins and add them to sauce later, if desired.

3. Cut tomato pieces as you wish or leave in halves. Keep tomatoes warm.            

To assemble:

1. Shred squash meat with a fork to create "spaghetti."

2. Transfer spaghetti to a bowl and toss with any baking pan juices and oil. Add a bit more oil and/or butter as you wish. Keep warm.

3. In a large sauté pan, heat the oil and/or butter. Add garlic for 1 minute. Add basil and tomatoes and the optional puréed tomato skins, red pepper flakes and/or cream as desired. Sauté until the sauce comes together, 5 minutes at most.

4. To serve family-style:  Transfer spaghetti to shallow platter, pour the sauce over spaghetti, gently turn and pull to arrange. Shred parmesan over the dish.

*The Patch normally sells spaghetti squash.

I make this at least four times during tomato season until my plants stop producing.

4-6 servings