Spaghetti Squash with Pomadoro Sauce

Posted by in Recipes on Oct 10, 2012 . .


1 medium spaghetti squash, halved lengthwise
1 tablespoon  Olive Cart California Arbequina Oil
½ yellow onion, chopped
3 cloves garlic, crushed
½ teaspoon Olive Cart Michigan Flaked sea salt
¼ teaspoon crushed red pepper flakes
1 (15-ounce) can diced tomatoes, in juice
2 tablespoons Olive Cart Black and Green Olive Tapenade
¼ cup chopped fresh parsley, plus more for garnish
¼ cup freshly grated Parmesan cheese, for serving


  1. Preheat oven to 350°F. Place squash cut-side down on a deep baking dish. Fill bottom of dish with enough water to fill1/2-inch deep, about ½ to 1 cup water total. Place in oven and bake until squash is tender, 35 to 45 minutes total. Remove from oven and cool long enough to handle.
  2. Meanwhile, prepare the sauce: heat oil in a medium pot over medium. Add onion, garlic, salt, and red pepper; cook until softened, about 5 minutes, stirring occasionally. Add tomatoes; bring to a boil over high heat. Lower to a gentle simmer and cook, covered, 20 minutes. Add parsley and tapenade; stir and cook 10 additional minutes, covered.
  3. When squash is cool enough to handle, use a spoon to scoop out the seeds; discard. Use a fork to scrape the flesh out into a large bowl; allow the strands to slide out of the squash like spaghetti noodles. Discard outer squash skins.
  4. To serve, toss squash “noodles” with sauce. Serve in large bowl and top with fresh parsley and cheese.
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