Free of carbs and gluten but full of flavor for a cozy weeknight dinner. Thank you Laura Scherb @pageandplate for this recipe.

• Step 1

  Preheat oven to 400.

• Step 2

  Coat spaghetti squash insides in olive oil, salt, and pepper, then place open side down on a sheet tray. Bake for 25 minutes, until easy to pierce with a fork.

• Step 3

  Using a fork, pull the squash off of the skin, keeping in the bowl-shaped squash halves. Mix in oven-roasted heirloom tomatoes, then top with mozzarella cheese.

• Step 4

  Broil for 5 minutes, until cheese is melted.