Spaghetti squash topped with some leftover homemade tomato sauce, fresh purple basil and parmesan cheese with a baked half sweet potato. I roasted both the squash and sweet potato at the same time in 2 separate baking dishes. The sweet potato was cut in half, rubbed with olive oil and placed cut side down, the squash cut side up with some butter in each cavity. All was salted. About 10 minutes before the end of baking time I brushed some of the melted butter from the squash over the skin of the sweet potato halves and ended up with just enough caramelization on the creamy sweet potato from the butter that seeped underneath.