Spaghetti Squash with Roasted Tomatoes

I haven't tried this one but it was sent to me by a good friend who said it was super.  This person also believes that the word 'super' is far too under-utilized.  Its definitely on my must try list...I believe she added chicken.

- 1 spaghetti squash, (2 ½ lb/1.25 kg)
- ½ tsp salt
- ½ tsp pepper
- 4 cups grape tomatoes or cherry tomatoes, halved
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- ¼ tsp hot pepper flakes
- 1 can (540 mL) white kidney beans or navy beans, drained and rinsed
- 3 tbsp chopped fresh parsley
1. Halve and seed squash. Bake, cut-side down, on greased baking sheet in 400F (200C) oven until flesh is tender when pierced, about 1 hour. Using fork, scrape strands into bowl; stir in half each of the salt and pepper. Keep warm.
2. Meanwhile, in 13- x 9-inch (3 L) glass baking dish, toss together tomatoes, garlic, oil, vinegar, hot pepper flakes and remaining salt and pepper. Roast in 400F (200C) oven for 30 minutes.
3. Stir in beans and parsley; roast until beans are heated through and tomatoes are shrivelled, about 10 minutes. Mound squash on platter; spoon tomato mixture over top.
Extra tip: For an extra nutty, cheesy flavour, stir ¼ cup (60 mL) grated Parmesan cheese into the cooked and shredded squash.
Serves 6