Spaghetti Squash and Fresh Plum Tomato Primavera...BMAX APPROVED!

This recipe is a BMAX must-try. It's not enough to just do the workouts, you have to make BMAX a lifestyle, and that means eating right. Here's Andy's recipe for Spaghetti Squash and Fresh Plum Tomato Primavera - let us know what you think!

Ingredients:
-medium size spaghetti squash
-6 plum tomatoes
-fresh garlic cloves
-veggies of choice (we used sweet red pepper)
-black pepper
-cumin

1. Cut a spaghetti squash in half and cook face down on a cookie sheet at 375 degrees for 35 minutes.

2. While cooking prepare the sauce: Fill medium size pot with water and bring it to a boil, then drop 6 plum tomatoes in for about 1 minute until you see the skin start to peel away.

3. Remove tomatoes and run under cold water so you can handle them. Completely peel each one and place in a bowl.

4. Once all are peeled, one at a time hand squeeze the juice out of each one into a small sauce pan, and rough cut the tomato "meat" and toss right into the juice.

5. Mince your garlic and add right in with the tomatoes, add a few pinches of black pepper and a few pinches of cumin. Feel free to add any veggies you would like. Tonight we used sweet red pepper.

6. Simmer on a low heat, and stir periodically until it comes to a low boil.

7. Once the squash is done, remove from the oven and let it cool for a about 5 minutes. Once you can handle it, spoon out the seeds and the middle core section and discard.

8. Then take the halves of squash and from top to bottom fork the squash right onto your serving plate. You will see the squash take on a spaghetti look.

9. Top it with your fresh sauce and serve!