Spaghetti Squash Puttanesca
This vegetable dish, disguised as a pasta, is a fresh and flavorful take on a traditional Italian recipe.
Total Fat 8g
Saturated Fat 2g
Total Carbohydrate 28g
Dietary Fiber 5g
Protein 17-40 grams, depending on protein choice
spaghetti squash puttanesca
Total Time: 30-40 min
Prep Time: 20 min
1 large (4- to 4 1/2-pound) spaghetti squash
1 pint(s) grape or cherry tomatoes, cut into quarters
1/2 cup(s) (loosely packed) fresh basil leaves, thinly sliced, plus additional for garnish
2-4 can(s) (5-ounce) white or light tuna in water, drained and flaked, or other meat of choice ie grassfed beef, wild salmon, chicken or venison
1/4 cup(s) pitted olives, chopped
1 tablespoon(s) drained capers, coarsely chopped
1 tablespoon(s) olive oil
Sea salt and pepper
Freshly grated Parmesan or goat cheese, for garnish
Halve squash longways and place two halves on baking pan, bake at 350 for 40 minutes. If you’re in a hurry, place squash in 9-inch glass pie plate and pierce 6 times with sharp knife. Microwave on High 5 to 6 minutes per pound, about 20 minutes, or until squash is tender when pierced with knife. Cool 10 minutes for easier handling.
Meanwhile, in medium bowl, mix tomatoes, sliced basil leaves, tuna (or other meat of choice), olives, capers, oil, vinegar, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper until combined.
Cut squash lengthwise in half; remove and discard seeds. With fork, scrape flesh to separate into strands and place in large bowl; discard shell. Drain squash if necessary. Add 1/4 teaspoon sea salt and 1/8 teaspoon freshly ground black pepper; toss to combine.
Divide squash among 4 dinner bowls. To serve, top with tomato mixture; garnish with basil leaves and fresh parmesan or goat cheese.