1 medium spaghetti squash (1 1/2 to 2 pounds)
2 tablespoons extra-virgin olive oil, plus more for drizzling
4 cloves garlic, minced
2 1/2 cups small broccoli florets
1 cup sliced oyster mushrooms
2 1/2 teaspoons chopped fresh rosemary
1 teaspoon chopped fresh thyme
Pinch red pepper flakes
1 cup halved cherry or grape tomatoes
1/4 cup chopped green olives
Ground black pepper
1/4 cup pine nuts, lightly toasted, for garnish
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