By Irene Hayton

The idea for this recipe is from a woman named Asmena who used to work here at the Northshore Naturopathic Clinic. See this month’s Health Tip (October 2007) for more information on this unique squash

• · 1 spaghetti squash
• 1 tablespoon (15 ml) coconut oil
• · 1 small onion, chopped
• · 2 cloves garlic, minced
• · 3 tablespoons (45 ml) chopped sun-dried tomatoes

· ⅓ cup (75 ml) tomato sauce

· ½ teaspoon (2 ml) unprocessed sea salt

· ¾ cup (175 ml) chopped black olives

· 1 or 2 pinches cayenne (optional)

Cut the squash in half lengthwise; scoop out and discard the seeds and loose stringy pulp in the center. Place the halves on a baking sheet, cut side down. Bake at 375˚ F for 40 to 45 minutes. The squash is done when the flesh separates easily into strands when you run the tines of a fork over it. Do not overcook the squash or it will be mushy; it’s best when it’s still a little bit crunchy. Allow the squash to cool a little then gently scrape around the edge of the squash with a fork to separate the pulp into spaghetti-like strands. Place the squash strands in a large glass bowl and discard the skin.

While the squash is cooling, heat a skillet over medium-low heat. Add the coconut oil and onion and sauté for 5 minutes. Add the garlic and sun-dried tomatoes and sauté for 2 more minutes. Stir in the tomato sauce, sea salt, olives, and cayenne (if using) and heat through. Pour over the spaghetti squash and mix together gently with 2 forks. Makes 4 to 6 servings.