Spaghetti Squash with Roma Tomato Sauce

Spaghetti squash separates into strands, like spaghetti, when it is cooked. The texture is slightly crunchy and the flavour a little bland, which is why it goes so well with this roasted tomato sauce seasoned with extra virgin olive oil, basil, and garlic. Top with a spoonful of grated Parmesan.

24 firm, ripe plum tomatoes, cored
1 tablespoon extra-virgin olive oil, plus more for the tomatoes
1 spaghetti squash, about 3 pounds
4 tablespoons minced fresh basil
1 teaspoon minced garlic
Kosher salt
Freshly ground black pepper
Grated Parmesan cheese

Lightly spray or brush the cored tomatoes with oil. Grill over Direct Medium heat until blistered and blackened, 8 to 10 minutes, turning once halfway through grilling time. Remove to a platter.

Pierce the squash 6 times with the tines of a large fork. Place squash on a double thickness of aluminium foil and grill over Direct Medium heat until squash feels soft when pierced with a fork or pressed with a finger tip, 1 to 1-1/4 hours, turning 3 or 4 times.

While the squash is grilling, slip the skins from the tomatoes and cut into 1/4-inch pieces. Place tomatoes and juices in a large saucepan. Add the oil, basil, garlic, and salt and pepper to taste. Set aside.

When squash is cooked, wrap in a towel and let stand 10 minutes. Protecting hands with a kitchen towel cut squash in half lengthways. Spoon out and discard the large seeds in centre. Then pull hot squash from the tough outer skin with the tines of a table fork into a large serving bowl. Briefly reheat the tomato sauce in the saucepan. Pour over the spaghetti squash and toss. Serve topped with Parmesan cheese.

Makes 4 main dish servings or 6 side dish servings.