Roasted Marinara over Spaghetti Squash

This is another "long-lost but definitely cribbed from someone else's blog" recipe.  A few days ago, someone on Reddit posted a link to a baked spaghetti recipe. I read it once and fell in love with it.  Of course, when I went back to find the recipe to make it, it was nowhere to be found.  So I improvised.

• 6-8 Campari tomatoes (or 1 - 1.5 baskets larger cherry tomatoes), halved
• 2-3 cloves garlic, minced
• 1 tsp salt
• 1 tsp red pepper flakes
• 1 tbsp Italian herbs such as: basil, parsley, oregano, marjoram, thyme
• 1/2 c. bread crumbs (or 1 slice of bread toasted and run through the Cuisinart)
• 1 tsp olive oil
• 2 tbsp balsamic vinegar
• 1 small spaghetti squash (or pasta of your choice)
• 1 tbsp fresh grated Parmesan or Asiago cheese
• 2 tbsp fresh julienned basil

Preheat oven to 350

Place tomatoes, cut side up, in a small casserole dish or bake pan (2 qt).  Sprinkle tomatoes with the garlic, and seasonings. Cover with the bread crumbs. Drizzle the olive oil and vinegar over the top. Cover, and pop in the oven.

At the same time, halve the squash, scoop out the seeds and place face down in a second baking dish filled with 1/2 - 1 inch of water.  

Allow both to bake for 45 minutes, then remove from oven.

When cool enough to handle, scoop out the flesh of the squash in a twisting motion to try to preserve the strings.  Moosh up the tomato mixture with a fork, add basil, then scoop onto the squash.  Add fresh grated Asiago or Parmesan over the top.  Mange!

1 large main serving (385 cals), or 2 side dish servings  (385 divided by 2. You do the math, lazyass.)

Eric's Dinner: (ok, here is a picture!)