Spaghetti Squash Ala Puttanesca

 1 spaghetti squash 

28 oz can San Marzano tomatoes 

3 tbsp extra virgin olive oil 

5 cloves garlic, smashed 

Pinch of red pepper flakes 

1/2 cup oil brined black olives, drained and quartered 

1 tsp dried oregano 

2 tbsp capers 

Salt and pepper, to taste

Microwave spaghetti squash for 2 minutes (this will make it easier to cut). Cut squash in half lengthwise and scoop out seeds. Drizzle with olive oil and roast at 425 degrees for 30 minutes, or until stringy. Allow to cool 10 minutes and then string squash with a fork. 

In a large skillet, heat 3 tbsp olive oil over medium low heat. Add garlic and sauté for 3-4 minutes, stirring frequently. 

Crush tomatoes with hands and add to the pan. Season with red pepper flakes, oregano, salt and pepper. 

Simmer sauce for 15-20 minutes. Sauce will deepen in color. 

Add capers and olives and simmer another 5 minutes. 

Add spaghetti squash, toss to coat squash in sauce. Adjust seasoning, as needed.