Spaghetti with tomato and herbs.

Peel the onion and shallot, and finely chop them. Peel the garlic clove and mince it. Wash the herbs, and chop them. Wash the tomatoes and cut them into large cubes.

Steam the squash, or cook it in a large pot of salted water. Cut the squash in half, and use a fork to scrape it into spaghetti-like strands.

In a saucepan, heat the oil. Add shallot, onion, garlic, and diced tomatoes. Season with salt and let simmer on low heat until you achieve a thick tomato sauce. Add the spaghetti squash and gently mix. Adjust seasoning with salt and pepper, and add the herbs just before serving.

To finish, serve hot, as a side dish or as a main course.