A delightful twist on a classic spaghetti squash dish, enhanced with fresh herbs and a medley of tomatoes.
Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
Roasting the squash cut-side down helps it cook evenly and prevents it from drying out.
Place the squash halves cut-side down on a baking sheet and roast in the oven for about 40 minutes, or until the flesh is tender.
Check the squash by piercing it with a fork; it should go in easily when done.
While the squash is roasting, heat olive oil in a sauté pan over medium heat. Add the chopped onion, diced bell pepper, and minced garlic, and cook until softened, about 5 minutes.
Stir frequently to prevent the garlic from burning, as it can turn bitter.
Add the cherry tomatoes, oregano, and basil to the pan. Season with salt and pepper to taste. Simmer for 5 minutes, stirring occasionally.
Crush some of the tomatoes with the back of a spoon to release their juices and create a sauce.
Once the squash is done, use a fork to scrape the flesh into strands while keeping it inside the shell. Toss the strands with butter.
Be gentle to avoid tearing the squash shell, which will serve as a bowl.
Spoon the tomato mixture over the shredded squash. Sprinkle with grated parmesan cheese and serve warm.
For a more elegant presentation, garnish with a sprig of fresh basil or parsley.
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