Ingredients
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
Directions
- 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.
- 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.
- 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.
- To serve, toss squash “noodles” with sauce. Serve in large bowl and top with fresh parsley and cheese.
