Instructions: Lightly spray or brush the cored tomatoes with oil. Grill over Direct Medium heat until blistered and blackened, 8 to 10 minutes, turning once halfway through grilling time. Remove to a platter.

Pierce the squash 6 times with the tines of a large fork. Place squash on a double thickness of aluminum foil and grill over Direct Medium heat until squash feels soft when pierced with a fork or pressed with a finger tip, 1 to 1 1/4 hours, turning 3 or 4 times.

While the squash is grilling, slip the skins from the tomatoes and cut into 1/4-inch pieces. Place tomatoes and juices in a large saucepan. Add the oil, basil, garlic, and salt and pepper to taste. Set aside.

When squash is cooked, wrap in a towel and let stand 10 minutes. Protecting hands with a kitchen towel cut squash in half lengthwise. Spoon out and discard the large seeds in center. Then pull hot squash from the tough outer skin with the tines of a table fork into a large serving bowl.

Briefly reheat the tomato sauce in the saucepan. Pour over the spaghetti squash and toss. Serve topped with Parmesan cheese.

This recipe yields 4 main dish servings or 6 side dish servings.

Wine Recommendation: For this play on a classic dish of spaghetti and red sauce play with the wine a bit too. A light-to-medium bodied red will work nicely here. Our suggestion; a Dolcetto from Italys Piemonte region.

Beer Recommendation: This time of year, Halloween brings out the mischief-maker in many brewmeisters. Look for a robust pumpkin ale that will amplify the squash flavors in this dish and meld beautifully with the intensity of the tomatoes.

Comments: Spaghetti squash separates into strands, like spaghetti, when it is cooked. The texture is slightly crunchy and the flavor a little bland, which is why it goes so well with this roasted tomato sauce seasoned with extra virgin olive oil, basil, and garlic. Top with a spoonful of grated Parmesan.

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