Spaghetti Squash Puttanesca |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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DH and I love spaghetti squash and usually just serve it with a pat of butter, but we have also tried making spaghetti with it using the squash instead of pasta, and it has turned out really well. This is another recipe I found that substitutes squash for the pasta. Ingredients:
4 1/2 lbs spaghetti squash |
1 pint grape or cherry tomatoes, cut into quarters |
1/2 cup loosely packed fresh basil leaf, thinly sliced, plus additional leaves for garnish |
10 ounces tuna, packed in water, drained and flaked (white or light ( 2 cans) |
1/4 cup pitted kalamata olive, chopped |
2 teaspoons drained capers, coarsely chopped |
1 tablespoon olive oil |
2 teaspoons red wine vinegar |
salt and pepper |
freshly grated parmesan cheese (to garnish) |
Directions:
1. Place squash in 9-inch glass pie plate and pierce 6 times with a sharp knife. Microwave on High 5-6 minutes per pound, about 27 minutes, or until squash is tender when pierced with a knife. Cool 10 minutes for easier handling.
2. Meanwhile, in medium bowl, mix tomatoes, sliced basil leaves, tuna, olives, capers, oil, vinegar, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper until combined.
3. Cut squash lengthwise in half; remove and discard seeds. With a fork, scrape flesh to separate into strands and place in large bowl; discard shell. Drain squash if necessary. Add 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper; toss to combine.
4. Divide squash among 4 dinner bowls. To serve, top with tomato mixture; garnish with basil leaves and Parmesan.
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