Preheat oven to 375 degrees. Cut the spaghetti squash in half lengthwise. Scrape out the seeds and lightly brush with some of the olive oil. Put cut side down on a parchment lined baking sheet and bake for 40 minutes or until a knife easily pierces the shell.
Heat a sauté pan over medium heat. Add the remaining olive oil. When the oil is hot add the shallots, carrots and peppers. Cook for 6 minutes. Add the garlic and cook for another minute. Add the tomatoes, tomato paste and vinegar. Simmer for 20 minutes.
Use a fork to scrape out the spaghetti squash strands. Fold the squash, chili flakes, olives and herbs into the sauce and serve warm.
Save the seeds and dry roast for a healthy snack.
Add chickpeas, navy beans or mushrooms to make a more substantial main course