Spicy Summer Tomato and Corn Spaghetti Squash "Pasta"

Directions

1. Cut the spaghetti squash in half lengthwise, drizzle with 1 Tbsp olive oil and pinch of salt and black pepper. Roast in 375 F degree oven for 30 min (slightly less than fully cooked as you'll finish it in the pan).
2. While squash is roasting, dice the tomato, mix roughly with a pinch of sea salt and place in a colander to let the juice drip into a bowl for about 20 min. Shuck the corn, cut off the stem, and using a sharp knife, start at the top and cut corn kernel from the cob with a sawing motion. "Milk" the corn by moving the dull side of your knife against the cob and add the sweet liquid into the bowl where you're collecting your tomato water.
3. To make the sauce (do it when the squash is almost ready because it will go quick): Sauté the minced garlic with 2 Tsp of olive oil over medium heat in a large pan for about 5 min until the edges start to turn golden. Pour in the tomato and corn water and bring to boil. If you don't have enough liquid still (want about 1/4 cup) use your hands to squeeze the water from the tomato straight into the pan. Mount the sauce with 1 Tbsp of butter, turn heat to low, and let sauce start to reduce.
4. At this point, take the squash out of the oven, and remove the meat with a fork and add straight into the pan. Any olive oil and juice that's pooled up in the squash should be poured in as well. Turn the heat back up to medium, sauté for 5 min and let the squash absorb the sauce while it finishes cooking.
5. At this point, chop and add into the pan the roasted poblano peppers, tomatoes, and corn. Over low heat, mix everything together and let it cook for 5 min more, just so all the flavors come together. Salt to taste, but with the salt that went into the squash and tomato, I ended up not adding any. Top with chopped herbs and serve warm.