Let's Dish: Spaghetti Squash

Chris Koetke, host of "Let's Dish" on the "Live Well Network," has a recipe for a fun and healthy twist on the traditional spaghetti with marinara sauce.  You can find more recipes likes this on the Live Well Network.

Ingredients:

• 4 Tablespoons olive oil
• 2 cups thinly sliced onions (about 1 large onion)
• 1 red or green bell pepper, thinly sliced
• 7 cloves garlic, chopped
• ripe tomatoes, seeded and diced (about 1 ¾ cups)
• ¼  cup red wine (optional)
• 24-26 oz. jar of marinara sauce
• 1 - 3 ½ to 4 pound spaghetti squash
• 3 oz. fresh baby spinach
• ¼  cup fresh grated parmesan cheese
• 4+ Tablespoons chopped fresh basil
• ½ teaspoon salt
• ½ teaspoon ground black pepper

1. To prepare the tomato sauce, sauté onions and peppers in 2 Tablespoons of olive oil in a large sauté pan over high heat.  Cook until the vegetables are soft. 
2. Add 4 cloves of garlic and cook for 1 minute.  Add tomatoes and cook for 3 more minutes.
3. Pour in the red wine and bring to a boil.  Cook for 2 minutes to evaporate the alcohol from the wine.  Add the marinara sauce and continue cooking for 10 more minutes.  Reserve and keep warm.
4. Pierce the squash all over with a small paring knife.
5. Place the squash in the microwave and cook on high for 8 minutes.  Then, carefully turn over the squash.  Continue cooking on high for an additional 7-8 minutes or until the squash gives to gentle pressure. Remove from the microwave and let it cool for 5 minutes.  Be careful when handling as it can be very hot.
6. Meanwhile, sauté remaining 3 garlic cloves in remaining 2 Tablespoons of olive oil.  Reserve. 
7. Once the squash has cooled for 5 minutes, carefully halve the squash lengthwise (there will be steam) and discard seeds. Working over a bowl, scrape squash flesh with a fork into large bowl. Stir in spinach, parmesan cheese, basil, salt, pepper, and garlic and olive oil that had been previously sautéed together.
8. Divide the squash into 4 servings, ladle on the marinara sauce