Spaghetti Squash With Roasted Peppers

Prick the squash in several places with a sharp knife. Place a steamer rack in a large pot with a tight-fitting lid over several inches of boiling water. Steam squash for about 45 minutes, or until the squash can be pierced through with a sharp knife. Set aside to cool.

When the squash is cool, slice it lengthwise, scoop out and discard the seeds. With a fork, draw out the squash strands, pulling lengthwise and pile them on an ovenproof platter or casserole dish. Set the squash aside.

Roast the bell peppers and jalapeno peppers under the broiler or over an open flame until the skins are blackened, then set aside in a sealed paper or plastic bag for 15 to 20 minutes.

Remove the charred skin, then core and seed them. Dice the peppers, combine in a bowl and set aside (You may want to use disposable gloves when working with roasted peppers).

Preheat the oven to 300 degrees F.

Heat the oil in a large frying pan over medium-high heat. Add the onion and cook until softened, stirring frequently (about 3 minutes). Add the garlic and rosemary and saute for another 2 minutes. Add the wine and simmer until it is reduced by half.

Stir in the peppers, three-fourths of the parsley and all of the olives. Season with salt and pepper to taste and reduce the heat to low. Cover and simmer gently for a few minutes until heated through, then remove from the heat.

Reheat the squash in the preheated oven for 10 to 15 minutes, or heat it in the microwave for 1 minute. Toss with roasted pepper mixture and sprinkle with the diced tomato and the remaining parsley.