Instructions

1. Pre heat oven to 425F
2. Cut squash in half, scrape out seeds with a spoon and place open side down, on a parchment-lined baking sheet in the oven and roast for 30- 40 minutes or until tender. (You could this the night before and then refrigerate and reheat.)
3. While the squash is roasting make the Eggplant Puttanesca sauce.
4. In a large heavy bottom skillet or dutch oven, heat 3 tablespoons oil over med-high heat.
5. Add diced onion and eggplant, and saute, stirring often for 4-5 minutes. Add garlic and red bell pepper, turn heat down to medium and continue cooking until eggplant is tender, about 10-12 more minutes, stirring occasionally.
6. Add crushed tomatoes, a generous splash of wine, chili flakes, salt, pepper, Italian herbs, and simmer on low heat 5-10 more minutes. Add capers and olives.
7. Taste, adjust salt, spice level and add more capers or olives to taste. Sometimes I’ll add a little splash of the caper or olive brine, to bump up the flavor.
8. When spaghetti squash is tender, scoop it out into a strainer, let it drain for a few minutes, then place a platter or bowl, and fluff and toss well with salt, pepper and 1 tablespoon olive oil.
9.  Divide among bowls and top with the eggplant puttanesca. Sprinkle with fresh Italian parsley and grated cheese ( optional)  or a drizzle olive oil. Alternatively you can serve this right out of the spaghetti squash shell ( making sure to season the squash, mixing with a fork before topping with the putttanesca.