Spaghetti Squash with Roasted Tomatoes & Parmesan

I've been on a bit of a spaghetti squash kick. Maybe because it is light, sweet, and goes with pretty much anything. Maybe because the leftovers keep well and are easy to prepare for lunches at work. Maybe because when I reheat it my co-workers don't freak out on me for stinking up the office area with steamed broccoli or cauliflower at lunchtime...

Anyway, it's delicious, and here is another way to prepare it--the simplest way I've found so far.

Roasted Tomatoes

Our local Baker's supermarket has an antipasto bar next to their cheese selections (for being one of their dumpier stores, it actually has a fantastic and reasonably-priced cheese selection). Ben discovered their Fire Roasted Tomato Bruschetta on the antipasto bar recently, and we've been adding it to salads, veggie side dishes, and anything else we can think of ever since. It's not like a traditional bruschetta, though--it's mostly just roasted tomato halves and garlic in a marinade of olive oil, vinegar, and some herbs. Roasty, tangy, rich, and garlicky, it's a great compliment to the mild flavor of spaghetti squash. You could probably also rehydrate sundried tomatoes for a similar (though not quite as delicious) effect, too, or use the sundried tomatoes from a jar.


Spaghetti Squash with Roasted Tomatoes and Parmesan

Ingredients
1 spaghetti squash, baked (see here or here for instructions)
1/4 C (approx--more or less to your taste) roasted or sundried tomatoes
1 Tbsp(approx--use more or less to your taste) shredded parmesan (I use Kraft Shredded Parmesan from the refrigerator section)

After the spaghetti squash has been baked and cooled slightly, scrape the inside of the squash with a fork to release the strands. Place desired serving amount in a bowl (I usually serve myself 4 oz). Add the tomatoes and 1/2 of the cheese and mix. Sprinkle remaining cheese on top and serve.