Baked Spaghetti Squash with Tomato Sauce and Olives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
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.
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