Preheat oven to 400˚F. Place the tomatoes and two whole cloves of garlic, peeled, in a roasting pan. Drizzle generously with olive oil and sprinkle with some sea salt and pepper. Transfer to the oven and roast for 40-45 minutes.

Cut the squash lengthwise and scoop out the seeds and webbing using a spoon. Place the squash halves, cut side up, on a parchment-lined baking sheet Drizzle a generous amount of olive oil into the cavity and season with sea salt and pepper. Using your hands, rub the olive oil on all surfaces of the squash halves. Turn them cut side down, place two garlic cloves in the cavity under each half and poke the skin of the squash with a small knife, maybe 2-3 times. Transfer to the oven and roast 30-40 minutes, depending on the size, until tender but not mushy. Remove from oven and let cool slightly.

When ready to eat, using a fork, fluff and scrape the flesh of the squash, making strands as you go. Keep in the half skins or transfer to a platter. Using a fork, mash the tomatoes and the garlic cloves to make the sauce, mixing well as you go. Feel free to add the peeled cloves that cooked under the squash. To serve, place some spinach on top of the squash and top with the sauce. Garnish with fresh basil, if desired. Bon appétit!