Spaghetti Squash Boat With Roasted Tomato Sauce

• 1 spaghetti squash, cut in half and placed face down on a cookie sheet
• 6 large tomatoes, placed on a cookie sheet lined with parchment to roast (can substitute 28 ounce can of diced tomatoes, preferably San Marzano or Pomi)
• 1 medium sweet onion, diced
• 4 garlic cloves, minced
• 3 tablespoons olive oil
• Bunch of basil
• Sea salt and fresh ground pepper to taste
• Grated pecorino cheese for serving

1. Heat oven to 350 and put in spaghetti squash and tomatoes, roast until done, about 30 min for tomatoes and 45 min for squash
2. When tomatoes are finished, place in blender or food processor and pulse until smooth
3. In a medium saucepan, put in 3 T olive oil and heat. Add onion and saute until translucent and add garlic, cook for 1 minute.
4. Add tomatoes and cook for 15 minutes. Season with salt and pepper to taste.
5. Add basil and cook for another 5-10 minutes
6. When squash is done, turn over and scoop out seeds. Add marinara sauce and top with pecorino.
7. Serve immediately

tomatoes, sweet onion, garlic, olive oil, basil, salt, pecorino cheese

Taken from food52.com/recipes/31706-spaghetti-squash-boat-with-roasted-tomato-sauce (may not work)