Spaghetti and Spaghetti Squash with Roasted Cherry Tomatoes Recipe

How to make it

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• pre heat oven to 400'F. align shelves in the oven so a pan will fit on each shelf.
• line 2 baking sheets with foil or parchment paper
• cut spaghetti squash in half length-wise
• use a spoon to scrape out the seeds and stringy fibers
• brush squash with 2 teasp. oil place cut side down on 1 baking pan
• bake until squash is easily pierced with a fork about 60 mins.
• cut cherry tomatoes in half and place on 2nd baking sheet.
• coat with 4 teasp. of oil and sprinkle with thyme and 1 teasp. salt
• place in oven with the squash.
• bake 5 mins then add the garlic. mix to distribute
• bake 5 to 10 more mins or until softened
• when spaghetti squash is done turn over to let cool slightly
• then remove remove the strands witha fork scraping lightly.
• place the squash in a bowl.
• add the remaining 1 TBSP. oil, 1/2 teasp salt and the pepper.
• cook pasta according to directions on the box.
• drain and place in a large serving dish.
• add squash, cherry tomatoes and all the cooking juices
• mix in Parmesan cheese and top with the parsley.
• ***** for Gluten Free use a Gluten Free pasta