Ingredients:

• 2 medium spaghetti squash

• Kosher salt and freshly ground pepper

• 2 cups cherry tomatoes

• a bunch mint

• a bunch basil

• 5 tablespoons extra-virgin olive oil

• 1 head garlic, peeled

Directions:

Preheat the oven to 375.

Halve the squash lengthwise and remove the seeds. Brush the cut sides with the reserved garlic oil and season with salt and pepper. Place cut-side up in a baking dish and roast until tender, 1 hour. Reduce the oven to 200. Hold the squash with a towel; using a fork, pull off flesh in strands and place in the baking dish. Season with salt and pepper, cover with foil and keep warm in the oven.

Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon olive oil to the skillet; add the tomatoes and toss until they blister. Add the fresh herbs at the end.

 Serve warm.