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

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?

How to Make It

Step 1

Preheat oven to 375°.

Step 2

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.

Step 3

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.

Step 4

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

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