- 1 squash
- 3 pounds, about 24, plum or Roma tomatoes, halved
- 3 tablespoons olive oil
- 4 cloves garlic, sliced
- Salt and pepper
- 2 tablespoons thyme, chopped
- 12 leaves basil, torn
- Grated Parmigiano-Reggiano for topping
Preheat oven to 400°F.
Halve both squash and place the pieces cut side down on baking sheets. Roast 1 hour or until tender.
While the squash are roasting, place tomatoes on baking sheet and scatter garlic over tomatoes, drizzle with olive oil, toss to coat, season with salt and pepper, and thyme. Halfway through the squash cooking time, place tomatoes in the oven and roast until brown at edges and slumped, 30-40 minutes.
Remove the squash from the oven, turn cut side up and shred the squash into spaghetti-like strands with a fork; season with salt and pepper.
Slide tomatoes and all liquids into bowl. Add basil and mash with garlic. Divide among the squash and top with cheese. Serve half a squash per person.