Baked Spaghetti Squash With Tomato Sauce And Olives

Name: Baked Spaghetti Squash With Tomato Sauce And Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 375u00b0.
2
Pierce squash with a fork. Place squash on a baking sheet; bake at 375u00b0 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; saute 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.

226

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 spaghetti squash (about 3 1/4 pounds), 1 1/2 tablespoons olive oil, 1 cup minced fresh onion, 1 teaspoon dried oregano, and more.

Yes, Baked Spaghetti Squash With Tomato Sauce And Olives falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!