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While your spaghetti squash is roasting away, you’ll need to halve about 24 plum or Roma tomatoes, and then place them on a rimmed baking sheet. Top your tomatoes with the sliced garlic cloves and chopped thyme, and then drizzle them with olive oil. Season it all with salt and pepper. Place the tomatoes in the oven when your squash is about halfway done. Pull your tomatoes out as soon as they are brown at the edges and look wilted. This should take around 30 minutes. When the tomatoes are done roasting, pull them out of the oven and transfer them all into a bowl. Add your torn basil leaves. If you like your food extra garlicky, feel free to add more chopped garlic as well. Mash the mixture, blending everything together. When you’re satisfied with the texture of the tomato mixture, spoon it on top of the two spaghetti squash halves. Each half is a single portion, and you’ll be serving this pasta right out of the “shell!” To finish, top each half with grated Parmesan cheese.
Slice and roast your tomatoes. Mash your tomatoes. Top your spaghetti squash with the mixture.