3 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.