Spaghetti Squash Italian Style

Fall has arrived and it almost always fills me with a deep need for more savory, warming foods. This can be a really simple dish if you choose to use a good quality jarred pasta sauce.

1 spaghetti squash (if you aren’t familiar this is filled with strands of squash that look just like spaghetti!)
Your favorite tomato sauce- no time to make one on your own- Newman’s and other organic sauces in the health food store work just great.
My sauce recipe:
1-2 cans diced tomatoes
1 bay leaf
2 teaspoons of oregano
3 tablespoons extra virgin olive oil
1 large onion, fined diced
3 cloves garlic, finely diced
Can add, chopped red pepper if you have available
½ cup kalamata olives, chopped
Salt and pepper to taste

Set oven temperature to 375 degrees. Pierce spaghetti squash with a fork in several places and place on a baking sheet. Depending on size this will take ½ hour -1 hour to cook. It is done when you can easily pierce it with a fork. When done slice squash open, scoop out flesh and toss with some olive oil and a bit of sea salt.
Sauce:
In large sauté pan heat 2 tablespoons olive oil on med/high heat, add onion and garlic sautéing until onion is translucent.(add bell peppers and sauté for a minute or two). Add tomatoes and herbs; allow sauce to simmer on low heat, stirring regularly. Sauce can simmer for as long as you have, the longer you simmer the deeper and richer the flavor. You can add a bit of red wine to enhance the flavor if you have less time to simmer. Add kalamata olives before serving. Add salt and pepper and adjust seasoning to taste.
Toss squash with sauce and serve. You can add grated parmesan, sausage or other protein to this meal as it suits you. We generally serve this with a green salad and a slice of whole grain bread.
Enjoy!