Directions:
- Cut the squash in half lengthwise and scoop out the seeds. Put the squash cut-side down in a microwave-safe dish with 1 cup water. Cover loosely with plastic wrap and microwave until tender, about 15 minutes. Uncover and let cool slightly. Use a fork to scrape out the flesh in strands; transfer to a bowl.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the pancetta and cook until crisp, about 4 minutes. Add the onion and cook until soft, about 3 minutes. Stir in the garlic, anchovies and red pepper flakes, smashing the anchovies into the oil; cook 30 seconds. Add the wine; bring to a boil and cook until reduced by half, 2 to 3 minutes. Add the tomatoes, crushing them into the skillet with your hands. Bring to a boil, then reduce the heat to medium low and stir in the olives, capers and basil. Simmer, stirring occasionally, until thickened, about 10 minutes.
- Add the spaghetti squash to the sauce and toss to coat. Season with salt and pepper. Divide among shallow bowls and drizzle with olive oil. Top with basil and parmesan.
- Photograph by James Wojcik
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1281.15 Kcal (5364 kJ) | ||
| Calories from fat | 567.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 63.07g | 97% | |
|---|---|---|---|
| Cholesterol | 68.04mg | 23% | |
| Sodium | 3669.06mg | 153% | |
| Potassium | 4009.42mg | 85% | |
| Total Carbs | 149.61g | 50% | |
| Sugars | 69.26g | 277% | |
| Dietary Fiber | 40.36g | 161% | |
| Protein | 43.85g | 88% | |
| Vitamin C | 102.9mg | 171% | |
| Iron | 8.5mg | 47% | |
| Calcium | 660.3mg | 66% | |
| Amount Per 100 g | |||
| Calories | 56.05 Kcal (235 kJ) | ||
| Calories from fat | 24.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.76g | 97% | |
|---|---|---|---|
| Cholesterol | 2.98mg | 23% | |
| Sodium | 160.52mg | 153% | |
| Potassium | 175.41mg | 85% | |
| Total Carbs | 6.55g | 50% | |
| Sugars | 3.03g | 277% | |
| Dietary Fiber | 1.77g | 161% | |
| Protein | 1.92g | 88% | |
| Vitamin C | 4.5mg | 171% | |
| Iron | 0.4mg | 47% | |
| Calcium | 28.9mg | 66% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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