Spaghetti Squash Puttanesca

I love pasta, but try to limit how often we eat it.  A fantastic, healthier alternative to regular spaghetti is yummy spaghetti squash.  (Not to mention, its preparation is way more fun than sliding some sticks out of a box.)

Ingredients

1 spaghetti squash

olive oil

2 cloves garlic, crushed

1/4 cup pitted chopped kalamata olives

1 tablespoon fresh oregano leaves or 1 teaspoon dried

1/8 teaspoon crushed red pepper flakes

1/2 medium onion, chopped

1 container cherry tomatoes

1 1/2 cups frozen chopped spinach

1 cup of chicken stock

1/4 cup grated Parmesan

Directions

Preheat the oven to 375 degrees.  Using a sharp knife, cut the squash in half (lengthwise). Using a spoon or fork, remove the seeds and discard. Salt and pepper the inside and sprinkle olive oil. Put cut side down in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and bake for about 45 minutes, until the squash is easily pierced with a paring knife. Remove from the oven and allow to cool slightly. Once cool, use a fork to gently pull the strands of squash away from the peel. Put squash aside.

Heat the oil in a large skillet over medium heat. Saute the onions until softened. Add the spinach and cherry tomatoes and saute until they are soft enough to burst when pushed with a wooden spoon. Add the crushed garlic and olives. Add the spaghetti squash strands and the oregano and crushed red pepper. Pour in the chicken stock and cook for another 5 minutes until the liquid is reduced and all flavors are incorporated. Serve and top with grated cheese.