This Spaghetti Squash with Roasted Tomatoes and Mushroom recipe is a simple, gluten-free dish packed with vibrant, fall flavors and unique textures. It was inspired by a pasta dish I tasted in Rome. In the Roman pasta dish, they roast plum tomatoes with extra virgin oil, garlic, and herbs which slowly intensifies their flavor by reducing the moisture content and caramelizing the juices without drying them out completely. The result is a soft, intensely flavored tomato that can be used in any pasta dish. I did the same thing but my version swaps spaghetti squash for pasta. Yay, healthy, gluten-free and yummy! Sometimes spaghetti squash turns out watery and mushy, not that good. I find roasting it cut side up helps reduce the moisture. It takes a little longer but you get an al dente texture. If the squash collects water as it roasts, pour it out to get a nice grain-free pasta alternative. It’s done as soon as you can pierce it with a fork. Don’t ...