This recipe was recently featured in the Food Network Magazine from the contest "Name This Dish".
I have tweaked it a bit. The original instructions said to cut the squash in half and remove the seeds and then microwave.
This squash is tough to cut and I find it easier to make several "stab wounds" in the squash, put it in a tall pot of water
and bring to a boil and simmer for 30 minutes (while the squash cooks, make the sauce).
Remove from pot, split in half, remove seeds and then use a fork to scrape out the flesh in strands.
1 small SPAGHETTI SQUASH 2 1/2 - 3 lbs. (cooked as noted above)
1 Tbsp. extra-virgin OLIVE OIL, plus more for drizzling
1/2 c. PANCETTA (about 3 ounces)... I used bacon
1 ONION, chopped
2 cloves GARLIC, chopped
4 ANCHOVY FILLETS
1/4 - 1/2 tsp. RED PEPPER FLAKES (I prefer 1/4 tsp.)
1/2 c. DRY WHITE WINE)
1 28-ounce can peeled TOMATOES
1/4 c. chopped, pitted KALAMATA OLIVES
2 Tbsp. CAPERS, drained
4 BASIL LEAVES, plus more for topping (I substituted parsley, simply because I did not have any basil)
SALT and PEPPER, as desired
Grated PARMESAN CHEESE, for topping
Heat the olive oil in a large skillet over medium-high heat.
Add the pancetta and cook until crisp... about 4 minutes.
Add the onion and cook until soft, about 3 minutes.
Stir in the garlic, anchovies and red pepper flakes, smashing the anchovies into the oil; cook 30 seconds.
Add the wine, bring to a boil, and cook until reduced by half, 2-3 minutes.
Add the tomatoes crushing them if they are whole.
Bring to a boil, then reduce the heat to medium low and stir in the olives, capers, and basil.
Simmer, stirring occasionally, until thickened, about 10 minutes.
Add the spaghetti squash to the sauce and toss to coat.
Season with salt and pepper, if desired.
Divide among shallow bowls and drizzle with olive oil.
Top with basil and Parmesan cheese.