Makes 8 servings

Scoop out the seeds from the spaghetti squash and place the squash in a medium pot with enough water to cover it. Bring to a boil and cook for about 20 minutes, just until tender enough that you can separate spaghetti-like strings from the squash flesh with a fork. Remove from pot and place on a cutting board to cool slightly.

While squash is cooking, heat olive oil in a large saut pan or skillet. Saut onions, eggplant, zucchini, and garlic for 10 minutes. Add tomatoes, 1/2 cup water, basil, oregano, marjoram, pepper, capers, olives, vinegar, and honey. Cover and cook for 10 minutes, stirring occasionally, until vegetables are tender and mixture is thick. With a fork, gently separate strings of squash from the squash peel and add to vegetable mixture. Stir together to heat through, and serve immediately.

Nutritional information per serving: 100 calories, 1 g protein, 5 g fat, 0 g saturated fat, 15 g carbohydrate, 3 g fiber, 5 g sugar, 371 mg sodium.