Sauteed Spaghetti Squash with Roasted Tomatoes

Preheat oven to 450ºF.

On one sheet pan, arrange the whole squash. On another, arrange cherry tomatoes in a single layer. Drizzle tomatoes with olive oil and sprinkle with salt. Roast squash for 1 hour or slightly longer, until a fork pierces the skin easily and the squash is very soft. At the same time in the oven, roast the tomatoes for 30 minutes until dark at the edges and shriveled.

When squash and tomatoes are roasted, proceed with the rest of the dish. Halve the squashes and scoop out the insides of the squash, seeds and ribs. Discard the inside of the squash. Use 2 forks to shred the flesh of the squash to look like spaghetti.

In a large skillet, heat half the mascarpone and garlic over medium-high heat. When garlic is fragrant (after about 2 minutes), add squash (minus the skin and the seeds), roasted tomatoes, parsley, and the rest of the mascarpone. Toss the spaghetti squash and add salt and pepper to your taste. The edges of the squash should brown in the skillet and the dish should be very flavorful—don’t be shy about adding more salt.

Top with Parmesan and serve!