Spaghetti Squash Pomodoro

1 spaghetti squash, halved and seeded
1 cup tomatoes, diced
1 tablespoon olive oil
4 cloves garlic, minced
1 tablespoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
1/8 teaspoon red pepper flakes
salt and pepper

1. Rake the surface of the squash with a fork to separate 3/4 of the flesh into strands.
2. Combine the strands in a bowl with the tomatoes and garlic and season generously with all of the spices.
3. Fill the squash shells with the mixture and place cut side up in a baking dish.
4. Drizzle the tops with olive oil and bake in a 375 degree oven until tender, about 45 minutes.

Makes 2 large servings