Baked Spaghetti Squash with Tomato Fondue

Ingredients

• 2 medium spaghetti squash (about 3 pounds total), split lengthwise, seeds removed
• 3 tablespoons olive oil
• Salt
• Freshly ground black pepper
• 2 tablespoons minced garlic
• 1 1/2 cups chopped scallions (1 to 2 bunches)
• 1 teaspoon chopped fresh thyme leaves
• Grated Parmesan cheese for serving (optional)
• 2 medium ripe tomatoes
• 1 yellow onion, finely minced
• 2 small garlic cloves, finely minced
• 1?3 cup V-8 Juice
• 2 tablespoons water
• 1 1/2 tablespoons olive oil
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1?8 teaspoon freshly ground black pepper

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