1 medium spaghetti squash

3 peppers halved, stems and seeds removed

3 tablespoons olive oil

1 Ailsa Craig onion, chopped

3 cloves garlic, rough chopped

1/2 pound of tomatoes, halved

1/2 tsp dried oregano

1/2 tsp dried basil

1 or 2 tablespoon(s) sherry vinegar

Pinch of red pepper flakes

Kosher salt

Freshly ground black pepper

Parmesan, grated

Place peppers, tomatoes, garlic and onion on a baking sheet and brush with 1 tablespoon of olive oil. Put in oven under broiler on low. Roast for about 10 – 15 minutes or until a good caramelization. Let cool a bit, then pour into a food processor or blender. Add a splash of sherry vinegar and red pepper flakes and purée until smooth. May need a splash of water to help get the right consistency Taste and see if it needs more Kosher salt or sherry vinegar. Once you are happy with the sauce, return it to the pan, and keep warm over low heat until ready to serve.

Preheat oven to 400°F.

Cut your spaghetti squash in half with a large, sharp knife. Remove seeds and stringy guts, and brush the cut sides of the squash with 1 tablespoon of olive oil. Season with Kosher salt and freshly ground black pepper. Place spaghetti squash, cut side down, on a baking sheet and roast until tender, about 45-60 minutes.

To test if your squash is done, scrap the flesh with a fork. If the strands come off easily, it’s done. Let the cooked spaghetti squash cool for about 5 minutes, then scrape all the flesh into a beautiful pile of spaghetti strands. Taste and season with some more Kosher salt and pepper if needed.

When ready to serve: place roasted spaghetti squash strands in bowls and top with Roasted Red Pepper – Tomato Sauce. Add grated parmesan.