Baked Spaghetti Squash with Tomato Sauce and Olives

Spaghetti squash has flesh so stringy that it resembles spaghetti when you scrape it out and bake it. So why not serve it with a tomato sauce and olives?


6 servings (serving size: 1 cup squash, 3/4 cup sauce, 1 tablespoon topping)

Recipe from

Cooking Light

Nutritional Information

Calories 128
Caloriesfromfat 28 %
Fat 3.9 g
Satfat 1.2 g
Monofat 1.9 g
Polyfat 0.6 g
Protein 4.8 g
Carbohydrate 20.4 g
Fiber 3.5 g
Cholesterol 3 mg
Iron 2.2 mg
Sodium 505 mg
Calcium 159 mg


1 spaghetti squash (about 3 1/4 pounds)
1 1/2 tablespoons olive oil
1 cup minced fresh onion
1 teaspoon dried oregano
1/2 teaspoon dried thyme
2 bay leaves
Dash of crushed red pepper
3 garlic cloves, minced and divided
1 cup dry red wine
1/2 cup water
1/3 cup coarsely chopped pitted kalamata olives
1 tablespoon capers
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 (28-ounce) can crushed tomatoes, undrained
1/4 cup (1 ounce) grated fresh Parmesan cheese
1/4 cup chopped fresh parsley


Preheat oven to 375°.

Pierce squash with a fork. Place squash on a baking sheet; bake at 375° for 1 1/2 hours or until tender. Cool. Cut squash in half lengthwise; discard seeds. Scrape inside of squash with a fork to remove spaghetti-like strands to measure 6 cups. Keep warm.

While squash is baking, heat oil in a large nonstick skillet over medium heat. Add onion, oregano, thyme, bay leaves, and red pepper; sauté 5 minutes. Add 2 minced garlic cloves, wine, and the next 6 ingredients (wine through tomatoes); bring to a boil. Reduce heat, and simmer until thick (about 30 minutes). Discard bay leaves. Serve sauce over squash.

Combine 1 minced garlic clove, Parmesan cheese, and parsley. Sprinkle over each serving.

October 2000
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