While spaghetti squash is hardly a grain, its tender strands do resemble golden noodles. Dressing it like pasta enhances its naturally sweet taste and transforms a simple side dish into a shining star on the table.

1 spaghetti squash (about 3½ pounds
or 1.5 kg), halved and seeded
¼ cup (60 ml) extra-virgin olive oil,
divided
1½ pints (345 g) cherry or
grape tomatoes, halved
1 pound (455 g) zucchini, quartered,
and cut into ¾-inch (2 cm) pieces
4 cloves garlic, minced
Unrefined sea salt or salt
Freshly ground pepper
6 fresh basil leaves, finely chopped
Grated Pecorino Romano cheese
Yield: 4 servings

Preheat the oven to 425°F (220°C).
Line a 15 x 10 x ½-inch (38 x 26 x 1 cm) baking pan with aluminum foil.
Brush the cut surface of the squash with 1 tablespoon (15 ml) of oil; place
it flesh-side down on the foil-lined pan. Roast on bottom rack 40 minutes,
or until you can easily pierce the squash shell. When cool enough to
handle, scrape the strands of spaghetti squash into a large bowl.
Place the tomatoes, zucchini, garlic, and remaining 3 tablespoons (45 ml)
of oil in a 13 x 9-inch (33 x 23 cm) baking dish. Roast on the top rack for
30 minutes, or until tender.
Toss the zucchini, roasted tomatoes, and garlic. Season with salt and
pepper, and stir in the basil. Spoon over the spaghetti squash. Sprinkle with
Pecorino Romano.

Mediterranean Tradition
Spaghetti squash can be cut into cubes and roasted with olive oil, salt,
and pepper, for a simple, sweet, and delicious side.