4 years ago

Tomato Puttanesca over Spaghetti Squash

This delicious twist on Spaghetti Puttanesca features all the ingredients typically found in southern Italian cuisine – tomatoes, olive oil, anchovies, olives, capers and garlic – but it’s lightened up with spaghetti squash instead of noodles.

Before you get started, see how to prepare a spaghetti squash!

4 servings
Preparation time: 1 hour

Ingredients

  • 1-2 spaghetti squash (3 pounds total)
  • 6 cups chopped fresh tomatoes
  • 3 tablespoons California Olive Ranch Olive Oil
  • 1 cup chopped onion
  • 2 tablespoons fresh minced garlic
  • 2 tablespoons minced anchovies
  • 1 teaspoon Lunds & Byerlys Red Pepper Flakes
  • 2 tablespoons capers, drained
  • ¼ cup Kalamata olives, pitted and chopped
  • ⅛ teaspoon freshly ground black pepper
  • 3 tablespoons basil, cut into fine ribbons, divided
  • ½ cup freshly grated Parmesan cheese

Directions

  1. Heat oven to 450 F.
  2. Cut squash in half and scrape out seeds. Place flesh-side up on an oven tray. Cover with foil and roast for 30-40 minutes until fully cooked. Remove from the oven and let rest for 10 minutes. Using a fork, pull all the shredded flesh from the skin and set aside.
  3. Puree the tomatoes until very smooth in a blender or food processor.
  4. Heat 3 tablespoons olive oil in a large skillet over medium heat. Add the onion and cook until soft, about 5 minutes.
  5. Stir in the garlic, anchovies, red pepper flakes and capers; fry for 2-3 minutes.
  6. Add the tomato puree, olives, black pepper and 2 tablespoons basil. Bring to a boil and then turn heat to low and simmer, stirring occasionally, until thickened and juice from tomatoes is boiled off, about 15 minutes.
  7. Portion out spaghetti squash and top with sauce. Garnish with remaining basil and Parmesan.

NUTRITION INFORMATION
Calories: 330 Total Fat: 18g Saturated Fat: 4g Trans Fat: 0g Cholesterol: 10mg Sodium: 450mg Carbohydrate: 36g Fiber: 8g Sugars: 16g Protein: 9g

Nutrition content of this recipe is calculated by a registered dietitian nutritionist. Due to variations in ingredients and measurements, values are approximations. Nutrients provided for this recipe represent values based on the best available information. This information is not intended to treat or diagnose. Please consult your physician for diet recommendations specific to your personal needs.