Preheat the oven to 325°F (160°C).

Place cherry tomatoes on a rimmed baking sheet.

Drizzle with 1 teaspoon of olive oil and balsamic vinegar.

Season with salt and pepper.

Toss to coat evenly.

Bake for 20 minutes, or until the tomatoes are tender and starting to burst.

While the tomatoes are roasting, prepare the zucchini and squash.

Using a mandolin or sharp knife, slice zucchini and squash lengthwise into thin strips (about 1/8 inch thick).

Stack a few slices and cut into thin spaghetti-like strands.

Heat the remaining 1 teaspoon of olive oil in a large pan over medium heat.

Add the zucchini and squash strands.

Season with salt, pepper, minced garlic, and red pepper flakes.

Cook for about 15 minutes, or until the zucchini and squash are tender.

In a large bowl, combine the cooked zucchini and squash with the roasted tomatoes.

Serve immediately.

Garnish with fresh chopped parsley, if desired.

Enjoy!