1 spaghetti squash, to yield about 4 cups cooked
1/4 cup olive oil
1 large garlic clove, minced
1/2 cup oil cured olives
1/2 cup sun-dried tomatoes
1/4 t crushed red pepper flakes, or to taste
salt and pepper, to taste
1/2 cup shredded Parmesan or Romano or Asagio cheese, or to taste

1. Bake squash halves for 45minutes at 400°F. Remove from oven and let cool enough to handle. When cooled some, shred squash flesh with a fork to create “spaghetti” strands.

2. Add olive oil to a large skillet and sauté garlic for a minute or two. Add squash strands and stir to combine with oil and garlic.  Add olives and sun dried tomatoes and toss. (When nobody is looking add some crushed red pepper.)

3. Heat through. Toss with cheese and serve.