Baked Spaghetti Squash With 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

1. Preheat oven to 375u0b0.
2. Pierce squash with a fork. Place squash on a baking sheet; bake at 375u0b0 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.

olive oil, fresh onion, oregano, thyme, bay leaves, red pepper, garlic, red wine, water, olives, capers, freshly ground black pepper, salt, tomatoes, parmesan cheese, parsley

Taken from www.myrecipes.com/recipe/baked-spaghetti-squash-with-tomato-sauce-olives (may not work)