Spaghetti Squash with Roasted Tomatoes and Garlic

 1 spaghetti squash

 10.5 ounces cherry tomatoes
 6 cloves garlic, roughly chopped
 olive oil
 sea salt
 ground black pepper
 shaved parmesan cheese
 chopped fresh Italian parsley
‘–For the spaghetti squash, pierce several holes in the flesh of the spaghetti squash. This is essential so it doesn’t explode in your microwave. Place on a plate, microwave for 20-25 minutes or until soft. Let the squash cool to the touch. Cut it in half with a sharp knife. Scoop out the seeds and discard them. Scoop out the spaghetti squash and place in a large bowl. Toss the squash with olive oil, salt and pepper.
Roast the tomatoes

While the squash is cooking: Pre heat the oven to 400 degrees with the rack in the middle. Place the tomatoes on a foil lined sheet pan. Drizzle a few gluggs of olive oil over the tomatoes and garlic. Season with salt and pepper, toss with clean hands to coat well. Bake for 20 minutes or until the tomatoes are well roasted. Remove from the oven.

Assemble the dish

Reheat the spaghetti squash in the microwave if needed. Plate the squash, top with the roasted tomatoes, parmesan & parsley. Serve immediately.

Original Recipe by MarlaMeredith