Spaghetti Squash with Roasted Tomatoes

For anyone wishing to make this week's recipe, here it is:

SPAGHETTI SQUASH WITH ROASTED TOMATOES

Ingredients:
1 spaghetti squash (1.25kg)
2 ml each salt and pepper
4 cups of grape tomatoes or cherry tomatoes halved
3 cloves garlic, minced
30 ml olive oil
15ml red wine vinegar
1 ml hot pepper flakes
1 can (540ml) white kidney beans or navy beans, drained and rinsed
45 ml chopped fresh parsley

Halve and seed squash. Bake cut side down, on greased baking sheet in 400 degree oven (where's the degree sign) until flesh is tender when pierced, about 1 hr. Using fork scrape strands into bowl; stir in half each of the salt and pepper. Keep warm. (roost on it)

Meanwhile, in 13x 9 inch glass baking dish, toss together tomatoes, garlic, oil, vinegar, hot pepper flakes and remaining salt and pepper. Roast in 400 degree oven for 30 minutes. Stir in beans and parsley; roast until beans are heated through and tomatoes are shrivelled, about 10 minutes.

Mound squash on platter, spoon tomato mixture over top.

Eat.

I don't pretend for a moment that I made up this recipe, and I certainly claim no ownership, nor mean any offense, in posting it. In fact, were I still in possession of the magazine from whence it came, I would cite the shit out of this thing for you. Sadly, I cannot.

Also, I believe that we will be doubling the recipe, so any and all comments regarding its cooking should be read with that in mind.

Thank you.