1 1/2 pints cherry or grape tomatoes
1/4 c. olive oil
2 tsp. minced garlic
1 (about 3 1/2 lbs) spaghetti squash
1 (about 1 lb) zucchini
1/4 tsp. salt
1/4 tsp. pepper
Grated Parmesan cheese, opt.
Position oven racks to divide oven into thirds. Heat oven to 425°. Line two (15-inch by 10-inch) baking pans with nonstick foil. Halve tomatoes; place tomatoes, three tablespoons oil and garlic in 13-inch by 9-inch baking dish. Halve spaghetti squash lengthwise and scoop out seeds. Brush surface of squash with a little of remaining oil; place flesh-side down on a foil-lined pan. Quarter zucchini lengthwise and cut into 3/4-inch pieces. Place on other foil-lined pan; toss with remaining oil. Roast tomatoes and spaghetti squash on top rack 40 minutes until you can easily pierce squash shell. Roast zucchini on bottom rack 30 minutes, tossing once, until tender and slightly browned. Scrape strands of spaghetti squash into large bowl. Toss zucchini with roasted tomatoes, salt and pepper; spoon over spaghetti squash. Sprinkle with Parmesan, if using. Serves four.