Spaghetti Squash Casserole

Preheat oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out seeds with a spoon.

Brush the cut sides of the squash with 1 tablespoon of olive oil, then season with salt and pepper. Place cut-side down on a baking sheet and roast until the flesh is tender and easily shredded, about 30 minutes.

While the squash roasts, dice the ripe tomatoes and place them in a bowl. Heat the remaining 2 tablespoons of olive oil in a skillet over medium heat and sauté the minced garlic until fragrant, about 1 minute.

Add the diced tomatoes to the garlic oil and simmer for 8-10 minutes, stirring occasionally, until the mixture breaks down slightly and develops flavor.

Remove the roasted squash from the oven and let cool for 2-3 minutes, then use a fork to scrape the flesh into spaghetti-like strands. Discard the skin.

Transfer the shredded squash to a colander and press gently to remove excess moisture. In a large bowl, combine the drained squash, tomato mixture, mozzarella cheese, ¼ cup Parmesan cheese, and chopped scallions. Season with salt and pepper to taste.

Pour the squash mixture into a 9x13 inch baking dish and spread evenly. Top with additional grated Parmesan for garnish.

Bake at 375°F until the casserole is heated through and the top is lightly golden, about 15 minutes.

Remove from the oven and let rest for 5 minutes before serving. Divide among four plates and serve warm.