I pierced the squash with a fork, then put it in the microwave for about 15 minutes, turning it periodically. After it was done, I let it sit for a good 10 minutes to cool down - it gets very hot! When it's cool enough to handle, you just cut it in half, take out the seeds, and use a fork to pull out strands of the squash.

The "sauce" just kind of came to me. I started with the onions - normally I'd chop up a big yellow or white onion, but since I had neither I went with what I did have - shallots and red pearl onions. This ended up probably being even better in the end because they are both sweeter and milder than the big onions.

So I started the sauce by sauteing the onions in olive oil. Then I added a few cloves of minced garlic and one big, diced tomato. I simmered that for a few minutes, then added some canned, quartered artichokes, diced kalamata olives, and oregeno and basil. I finished it up with a bit of salt and pepper, then piled it onto the spaghetti squash.

This turned out SO good. I think I could easily make and eat this every week. Delicious!