All my sons cook. I mean really cook and they are excellent chefs . I was talking with my oldest son, Tyler, and had just put a spaghetti squash in the oven. During our chat I absently asked what I might do with the squash and mentioned that I had some cherry tomatoes that were on the verge of going bad. He gave me the following recipe. I was sooooooo delicious I can hardly contain myself. Here is the recipe:
Tyler’s Spaghetti Squash with Tomatoes
1 Spaghetti Squash
10-12 cherry tomatoes
2 Tbs olive oil
3 cloves garlic, minced
1 TBS dried basil
1 TBS red wine vinegar
Cut the spaghetti squash in half and remove seeds (save for roasting. Place the 2 halves on a cookie sheet, cut side down. Cook in a 400 degree oven for 45 min. Squash is cooked when it is soft. Remove from oven and let cool. When cooled enough to handle scrape squash from shell and set aside.
Turn oven down to 350 degrees. In an oven safe skillet mix the olive oil, the cloves, the garlic , salt and pepper, and the basil. Make sure all ingredients are well coated with oil. Put the pan in the oven and roast for 15 minutes. 
After the tomatoes have roasted, remove from oven and mash the tomatoes in the pan. Place pan on the stove and add the spaghetti squash to the pan being careful not to touch the pan or the handle ( they will both still be very hot). Mix the tomatoes with the squash really well
and heat through. Add a splash (1 TBS) of red wine vinegar and mix again. Enjoy!!!!!
This can be a meal all by itself, but is wonderful when accompanied by a big green salad. xoxo
