Spaghetti Squash Confetti

(sorry I forgot to take a photo so this is leftovers at lunch the next day)
I like squash and loved this, Dan hates squash and it 'was ok'. (lol) *shrug* We both agreed though that it needed more tomatoes (the original recipe called for more, but I only used one since its all we had). The original recipe can be found here (their picture is prettier than mine)... I just added the garlic. :)

Ingredients:
• Extra virgin olive oil
• Salt and pepper
• Garlic
• 1 whole spaghetti squash
• 1 yellow squash
• 1 zucchini
• 3 large tomatoes
• Parmesan cheese

Directions:
• Preheat oven to 400 degrees.
• Slice your spaghetti squash in half lengthwise, scoop out seeds and season with olive oil, salt and pepper on all sides. Place the squash flesh side down on cookie sheet with foil covering all of the exposed skin. Roast for 45 minutes to 1 hour or until tender.
• Meanwhile, saute the yellow squash and zucchini with oil, salt and pepper. Add the garlic (minced).
• When the spaghetti squash is done simply pull your fork through the flesh and it will come out like spaghetti noodles! (this was my first experience with spaghetti squash, and was pretty cool!
• Combine the “noodles” and sauteed vegetables and serve with chopped fresh tomatoes. Sprinkles with fresh Parmesan cheese and salt & pepper.