Spaghetti Squash With Roasted Tomatoes

• 1 spaghetti squash (2 1/2 lb)
• 12 teaspoon salt
• 12 teaspoon pepper
• 4 cups grape tomatoes or 4 cups cherry tomatoes, halved
• 3 garlic cloves, minced
• 1 tablespoon red wine vinegar
• 14 teaspoon hot pepper flakes
• 1 (540 ml) can white kidney beans or 1 (540 ml) can navy beans, drained and rinsed
• 3 tablespoons fresh parsley, chopped

1. Heat and seed squash.
2. Bake cut side down, on greased baking sheet in 400F oven until flesh is tender when pierced, about 1 hour.
3. Using fork, scrape strands inot a bowl; stir in half each of the salt and pepper; keep warm.
4. Meanwhile, in a 13x9-inch glass baking dish, toss together tomaotoes, garlic, oil, vinegar, hot pepper flakes and remaining salt and pepper.
5. Roast in 400F oven for 30 minutes.
6. Stir in beans and parsley; roast until beans are heated through and tomatoes are shrivelled, about 20 minutes.
7. Mound squash on platter; spoon tomato mixture over top.

salt, pepper, grape tomatoes, garlic, red wine vinegar, hot pepper, fresh parsley

Taken from www.food.com/recipe/spaghetti-squash-with-roasted-tomatoes-435588 (may not work)