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?
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
How to Make It
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.