Spaghetti squash with mushroom marinara sauce

Mushroom marinara sauce:
1 onion, chopped
4 garlic cloves, minced
1/2 cup - 1 cup wine
Crushed tomatoes (canned, bottled, homegrown & cooked)
12 oz sliced mushrooms
olive oil
2T sugar - just enough to counter the acidity
½ cup fresh basil, chopped
2 teaspoons fresh oregano, chopped
2 teaspoons fresh parsley, chopped
1 pinch cinnamon
red pepper flakes (if you like it spicy)
freshly ground pepper

Cook garlic and onion in 3 tablespoons of olive oil in a heavy, non-reactive pot. Stir until aromatic but not brown.

In a separate pan, cook mushrooms in a couple of tablespoons of olive oil in batches until browned. Add to onions as you cook them.

Add fresh basil, oregano, tomatoes, cinnamon, pepper, red wine, and red pepper flakes. Bring to a boil then turn down and simmer about ½ hour. Adjust seasonings to taste. Serve over pasta or spaghetti squash.

How to cook spaghetti squash:

Split squash lengthwise in half and scrape out seeds. Rub olive oil on both sides of the squash and lay cut side down on baking dish. Cook at 375 F/200C for about 30 minutes until cooked but not mushy.

Serve with marinara or any other sauce, or simply toss with olive oil, fresh herbs, fresh tomatoes, and Parmesan cheese.

TIP: Pick out a yellow spaghetti squash, the yellower the better. If they are white or really pale they will have no flavour.

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What do the food critics say? The adults like it, the kids not so much... but then, they don't like any tomato sauce that I make anyway. The spaghetti squash has a different texture than pasta, but it's really not bad. 
What does the cook say? Easy, something different.

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Source (and a bit from here)

Beef tagine

600g (1lb 5oz) stewing beef
Olive oil
1 onion, peeled and finely chopped
A small bunch of fresh coriander
1 x 400g (14oz) tin of chickpeas, drained
1 x 400g (14oz) tin of chopped tomatoes
800ml (11/3pt) vegetable stock
1 small squash (approximately 800g/1lb 12oz), deseeded and cut into 5cm (2in) chunks
100g (3½oz) prunes, stoned and roughly torn
2tbsp flaked almonds, toasted

For the spice rub
Sea salt and freshly ground black pepper
1 level tbsp ras el hanout spice mix
1 level tbsp ground cumin
1 level tbsp ground cinnamon
1 level tbsp ground ginger
1 level tbsp sweet paprika

Mix all the spice rub ingredients together in a small bowl. Put the beef into a large bowl, massage it with the spice rub, then cover with clingfilm and put in the fridge for a couple of hours - ideally overnight.

When you're ready to cook, heat a generous lug of olive oil in a tagine or casserole-type pan and fry the meat over a medium heat for 5 minutes. Add your chopped onion and coriander stalks and fry for another 5 minutes.

Tip in the chickpeas and tomatoes, then pour in 400ml (14fl oz) of stock and stir. Bring to the boil, then put the lid on the pan or cover with foil and reduce to a simmer for 1½ hours.

At this point add the squash, the prunes and the rest of the stock. Give everything a gentle stir, then pop the lid back on the pan and continue cooking for another 1½ hours. Keep an eye on it and add a splash of water if it looks too dry.

Once the time is up, take the lid off and check the consistency. If it seems a bit runny, simmer for 5 to 10 minutes more with the lid off. The beef should be tender and flaking apart now, so have a taste and season with a pinch or two of salt.

Scatter the coriander leaves over the tagine along with the toasted almonds, then take it straight to the table with a big bowl of couscous and dive in.

Source