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.
A real winner. Soooo easy and soooo delicious. I serve it over pasta as well as spaghetti squash -- cheaper and easier and still healthy. After all it's not pasta that has all that fat and calories but butter & cream rich sauces we top it with.
This dish is so good! The best part is the olives, I'll probably use a bit more of them next time.
When I was out shopping, I thought I had a can of tomatoes at home but I was wrong-- so I substituted a jar of three cheese pasta sauce I had instead. I also wanted some meat with the dish, so I put some chicken-apple sausages I had in the sauce to cook. Other than that I followed the recipe exactly and it was really fantastic. I'll definitely make this again, and will probably make the same changes. The sausages really added a great flavor.
This dish was wonderful--much better than I expected and so easy to make with regular pantry ingredients. I cooked the squash in the microwave because I didn't have time to bake it, and since I only had 3/4 cup of wine, that's what I used. I served the dish to my husband as is, but I added some sauteed chicken breast for my son and me--with meat and meat-free were both great. Could actually imagine serving this dish for company--never thought I'd say that about spaghetti squash!
This sauce is fabulous. I took the advice of another reader and added diced tomatoes, and very much liked the texture they gave. I also upped the kalamata olives slightly--they are the best part of this recipe, kind of unexpected in a spaghetti sauce! I microwaved the squash much the same way as a baked potato: poked holes in the shell and cooked it about 12 minutes on a paper-towel-lined plate, rotating the squash twice.
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