Roasted Tomato and Basil Casserole (GAPS)

There is this recipe we used to love making, so I decided to make it suitable for our GAPS diet. I have made this recipe, originally with some kind of pasta, almost every Valentine's. I originally made it on our first Valentine's Day as a married couple. It quickly became a favorite. We were delighted to find that it adapted very well to be made without gluten and although the texture is different, the flavors are there. It is the simplest dish to make and oh so flavorful! The original recipe is by Rachael Ray and can be found here.


Roasted Tomato and Basil Casserole (GAPS)

1 medium to large spaghetti squash
salt
2 pints grape tomatoes
2 cloves garlic, grated
1/4 cup butter
20 leaves fresh basil, roughly chopped
1 cup grated Romano cheese

Cut spaghetti squash in half, remove seeds, and place cut side down on a cookie sheet filled with an inch of water. Bake at 375 degrees for 30 minutes. Remove from oven and let cool (I like to do this early in the day before dinner). Place butter in a 9x13 pan and set in oven while it preheats to 400 degrees. When oven is preheated, remove the pan and add the tomatoes and garlic. Stir to coat with butter, then sprinkle salt on top. Roast until the tomatoes begin to burst (10-15 minutes). Remove from oven and carefully smash tomatoes with a fork. Gently fold in spaghetti squash (use a fork to scrape squash into spaghetti-like strings), basil, and cheese. Add salt as you go, to taste. If desired, top with additional cheese and set in the still-warm oven to melt.