Spaghetti Squash Mac and Cheese

1 1.5 pound spaghetti squash

2 cups grape or small plum tomatoes

4 teaspoons extra-virgin olive oil

2 teaspoons minced garlic

1 1/2  tablespoons flour

1 3/4 cups 2% milk

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

3 ounces part-skim mozzarella cheese, shredded (about 3/4 cup)

1.5 ounces Parmesan cheese, grated (about 1/3 cup)

1/2 cup torn fresh basil leaves

Small basil leaves (optional)

1. Preheat oven to 350º. Cut squash in half.  Take seeds out (tip: a grapefruit spoon works really well) and roast cut side down in a pan with about 1/2 cup water. Remove and turn cut side up.  Let cool for at least 10 minutes. Using a fork, pull strands from the squash halves into a bowl.

2. Raise heat to broil.  Oil the tomatoes with 2 tsp. of oil and put under broiler - watch carefully.  After about 3 minutes check to see if they are starting to break down. This is what you want. Remove from oven.

3. Heat remaining oil in small sauce pan over medium heat. Add garlic and cook until fragrant, about 1 minute. Add flour, milk, salt and pepper and stir with a whisk until smooth. Add cheeses (save about 1/3 for topping) and continue to whisk until smooth.

4. Add cheese mixture to squash and fold in tomatoes and torn basil. Put in small 2 qt. baking dish. Top with remaining cheese and broil for 2 minutes or until top is browned. Garnish with small basil leaves if desired.

Adapted from Cooking Light