3 pounds plum or Roma tomatoes (about 24), halved
3 tablespoons olive oil
4 cloves garlic, sliced
Salt and pepper
2 tablespoons thyme, chopped
12 leaves basil, torn
Grated Parmigiano Reggiano cheese for topping
Pre-heat the oven to 400°F. Halve both the squash and place the pieces cut side down on baking sheets. Roast for 1 hour, or until tender. While the squash are roasting, place the tomatoes on a baking sheet and scatter garlic over the tomatoes. Drizzle with olive oil and toss to coat; season with salt, pepper and thyme. Halfway through the squash cooking time, place the tomatoes in the oven and roast until brown at the 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 the tomatoes and all the liquids into a bowl. Add the basil and mash with the garlic. Divide among the squash and top with cheese. Serve half a squash per person. This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, visit www.yum-o.org.