Spaghetti Squash + Cauliflower

YUM! My friend Jess came over for an awesome dinner date, so I decided to finally try out making a spaghetti squash! I also made some of my roommate's favorite- Garlic Parmesan Cauliflower! So.Delicious. For the baked garlic-parmesan cauliflower, check it out here ! Instead of parmesan, use Galaxy Foods Parmesan. Now, for the spaghetti squash- it was so easy and easier to make as compared to watching pasta, making sure it doesn't boil over, then it might be too soggy.. #problemz. I topped mine with Daiya Pepperjack cheese #sogood. Jess had some Marinara, and if you know me, the one thing I cannot tolerate is marinara sauce. If I have to clean it, I get super nauseous. Yeah, not my cup of tea, but enough of marinara here comes the spaghetti squash!

Spaghetti Squash with Roasted Tomatoes

serves 2 hungry people or 4 normal people 

vegan~glutenfree

1 spaghetti squash, cut in half longways and deseeded

2 tablespoons grapeseed oil

2 garlic cloves, whole

1 cup plum tomatoes, halved

2 tablespoons Herbes d' Provence

salt and pepper to taste

Optional: Cheeze of choice or Marinara sauce

1. Preheat your oven to 375 F
2. Cut your spaghetti squash in half, longways. If you must, cut the end of the spaghetti squash which will give you a platform and make it easier to cut through.
3. Place your deseeded, cut spaghetti squash on a baking sheet lined with foil. Brush on grapeseed oil and sprinkle on salt and pepper. Put your two garlic cloves in the middle of your halves, one on each half. 
4. Let it cook for 40-45 minutes. Halfway through (around the 20 minute mark) put your plum tomatoes on the baking sheet and let them cook with the spaghetti squash
5. When you take the spaghetti squash out, let it cool for ten minutes. Take your garlic out and spread it around the spaghetti squash. Then you can trash them or use them for something else!
6. Take a fork and start scraping the spaghetti squash- it will literally look like baby spaghetti pieces! Put it in a serving bowl, and top with your herbes de provence and cheeze/marinara topping (if you use cheese, obviously melt it in a microwave beforehand!)