SPAGHETTI SQUASH WITH PUTTANESCA SAUCE

1 large spaghetti squash ( 3 1/2 to 4 pounds)
3 tablespoons olive oil
Salt and freshly ground pepper to taste
FOR THE: PUTTANESCA SAUCE:
1/2 teaspoon red pepper flakes
5 cloves garlic, chopped
10 plum or Roma tomatoes, peeled, seeded, and chopped
2 tablespoons drained capers
1/2 cup pitted Kalamata olives
2 tablespoons unsalted butter
10 fresh basil leaves, cut into thin ribbons
1/4 cup freshly grated Parmesan cheese

TO PREPARE THE SQUASH:
Preheat oven to 425 degrees F.

Cut the spaghetti squash in half lengthwise and remove the seeds. Rub the squash with 1 tablespoon oil and sprinkle with salt and pepper. Place on baking sheet, cut side up, and roast for 45 to 60 minutes or until tender.

TO PREPARE THE PUTTANESCA SAUCE:
Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add the red pepper flakes and garlic, and saute for 1 minute, taking care not to brown the garlic. Add tomatoes, capers, and olives and simmer gently over low heat for 30 minutes. Turn off the heat, swirl in the butter, and stir in the basil.

TO SERVE:
Run fork over spaghetti squash to separate it into strands. Place the squash on a serving platter or divide among the individual bowls. Pour the sauce on top, sprinkle with the Parmesan, and serve.

Yield: 4 to 6 servings
Adapted from source: Eat Well Feel Well by Kendall Conrad