1 medium spaghetti squash, cut in half lengthwise and with seeds removed
olive oil for drizzling (not extra virgin)
1 c. yellow tomatoes, sliced in half
1 c. cherry or grape tomatoes, sliced in half
1/4 c. olive oil (not extra virgin)
2 garlic cloves, minced
1/8 tsp red pepper
1/4 tsp black pepper
1/2 tsp salt
3 T. fresh basil
4-5 fresh sprigs of thyme
1 T. fresh oregano
1 handful of spinach
Squash: Carefully cut squash in half lengthwise and remove seeds (this is super easy with a grapefruit spoon). Preheat oven to 450 degrees and line a baking sheet with aluminum foil. Place squash halves on pan, cut side up. Drizzle halves with olive oil and sprinkle with salt. Bake for 20-30 minutes for small squash and 40-50 minutes for medium to large squash (I may have needed to cook it for 60 minutes- I don’t exactly remember). Squash is cooked when you can easily pierce it with a fork (similar to how a potato would pierce when done). Using a spoon, scrape out the strands of squash.
Pour olive oil into a pan and allow to heat for 1-2 minutes. Add tomatoes and garlic and allow to cook down for 5-10 minutes. Add salt, black pepper, red pepper, and herbs and cook for another 5 minutes or so. Add spinach and cook until it’s wilted. Serve over spaghetti squash.