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.

Ratings & Reviews

sukeedog's Review

KatieInPhilly
March 16, 2013
N/A

Jazzy1's Review

Jazzy1
November 06, 2012
Great use of spaghetti squash. Extremely tasty. Can't wait to try sauce over pasta.

DoggieMom's Review

DoggieMom
March 19, 2012
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.

Chattys82's Review

sukeedog
February 21, 2012
My husband said he could eat this sauce on ANYTHING! He absolutely flipped over it. Spaghetti squash came out great too.

slong0001's Review

slong0001
November 19, 2011
N/A

KnittaPlease's Review

Chattys82
February 01, 2011
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.

GayleR's Review

KnittaPlease
January 23, 2011
Good.

CeeJay's Review

Beaner
December 02, 2010
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!

Beaner's Review

GayleR
December 03, 2009
Yum Yum Yum. Yum.

KatieInPhilly's Review

CeeJay
November 17, 2008
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.