Baked Spaghetti Squash with Tomato Sauce and Olives

Ingredients

• 2  bay leaves 
• 0.3 teaspoon pepper black freshly ground
• 28 ounce canned tomatoes crushed undrained canned
• 1 tablespoon capers 
• 0.5 teaspoon thyme leaves dried
• 1 cup cooking wine dry red
• 0.3 cup parsley fresh chopped
• 3  garlic cloves divided minced
• 0.3 cup kalamata olives pitted coarsely chopped
• 1.5 tablespoons olive oil 
• 1 cup onion fresh minced
• 1 teaspoon oregano dried
• 1 ounce parmesan cheese fresh grated
• 1 Dash pepper red crushed
• 0.1 teaspoon salt 
• 3.3 pounds spaghetti squash 
• 0.5 cup water 

Equipment

• frying pan
• baking sheet
• oven

Directions

1. Preheat oven to 37
2. Pierce squash with a fork.
3. Place squash on a baking sheet; bake at 375 for 1 1/2 hours or until tender. Cool.
4. 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.
5. While squash is baking, heat oil in a large nonstick skillet over medium heat.
6. Add onion, oregano, thyme, bay leaves, and red pepper; saut 5 minutes.
7. 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.
8. Serve sauce over squash.
9. Combine 1 minced garlic clove, Parmesan cheese, and parsley.
10. Sprinkle over each serving.