Jodee Linta in Tuscon sent me this a while back. Quite a while, actually, as I didn't remember it. It was in my online recipe file. We eat spaghetti squash with various Italian sauces every now and again. This recipe sounds really good!

Spaghetti Squash Puttenesca

1 (apprx. 2 lb) spaghetti squash
3 T olive oil
2 cloves garlic, minced
1 tsp red pepper flakes
1 large tomato, chopped
1/4 c chopped parsley
1/4 c Kalamata olives, quartered
3 anchovy fillets, chopped
1 T drained capers
1/2 c crumbled feta or ricotta-salata cheese

1. Place squash, cut sides up, in microwave-safe dish. Brush cut surfaces with 1 T. oil, cover with plastic wrap.
2. Microwave on HIGH until tender, about 10 minutes.
3. Scape out strands of squash with fork onto a plate.
3. In a large skillet, heat oil and cook garlic and pepper flakes for 1 minute.
4. Add the squash strands and remaining ingredients except the cheese. Cook 3 minutes, gently tossing, until tomato softens.
5. Serve topped with crumbled feta.