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Baked Spaghetti Squash with Tomato Sauce and Olives

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?

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 375°.

  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.

  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.

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