Cut spaghetti squash in half from top to bottom.
Remove seeds and place on a cookie sheet spread with parchment paper.
Bake at 375° for about 1 hour to 1 hour 30 minutes, or until squash will pull away easily from the shell with a fork.
Remove squash from shell and place on serving platter.
Meanwhile, make up tomato mixture.
Place olive oil in a large skillet and heat over medium heat.
Add tomatoes, half of the garlic, salt and pepper.
Cook 5-10 minutes or until slightly thickened.
Add half of the parsley, basil, thyme, lemon juice and half of the lemon zest.
Stir to combine.
Remove from heat.
In a small bowl, combine remaining garlic, parsley and lemon zest.
Chop yellow tomato and set aside.
To assemble dish: Place spaghetti squash on a large serving platter.
Pour tomato mixture over top of spaghetti squash.
Sprinkle with the remaining garlic/parsley mixture.
Top with chopped yellow tomatoes.
Drizzle a little bit of olive oil over top of all.