Cut spaghetti squash in half and scoop out seed pulp. Drizzle olive oil over and sprinkle salt and pepper in squash. Roast squash for about 50 minutes till tender and able to scoop out with a fork.
Once squash is done cooking let it rest and cool down for about 15 minutes. In the meantime place tomatoes in a shallow baking pan and drizzle with olive oil and sprinkle with salt and pepper. Roast for about 20 – 30 minutes, just before they pop and split open.
Scoop out spaghetti squash pulp (it really does look like spaghetti, I love it) and place in a baking dish. Mix in the roasted tomatoes, thyme, add salt and pepper to taste and put in the oven to heat up.
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