Roast tomatoes for about 20 minutes or until lightly browned in a 300 degree oven. At the same time, cook spaghetti squash (boil whole for 25 minutes, bake whole for 50-60minutes) Fry bacon and set aside.

Chop onion and mince garlic. Saute onion in 2 Tbsp butter or oil for 3-4 minutes, until soft. Add minced garlic and saute for an extra 2 minutes.

Add in tomatoes, pepper flakes, and broth.

Add in basil and arugula (you can use another green if you have it on hand, the flavor will just be a bit different). Break bacon into small pieces and add as well.

Slice spaghetti squash in half and scoop out the seeds.

Using a fork, scrape out the ‘meat’ of the squash. It shreds just like spaghetti noodles!

Top with tomato and bacon sauce. And freshly grated Parmesan Cheese.