Spaghetti Squash Puttanesca

Name: Spaghetti Squash Puttanesca
Prep time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 large spaghetti squash; 1 pt. grape or cherry tomatoes; 1/2 c. fresh basil leaves; 2 can white or light tuna in water; 1/4 c. pitted olives; 1 tbsp. drained capers; 1 tbsp. olive oil; salt and pepper; freshly grated Parmesan

This vegetable dish, disguised as a pasta, is a fresh and flavorful take on a traditional Italian recipe.

Published: Aug 4, 2009

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Yields:

Prep Time:

20 mins

Total Time:

30 mins

Cal/Serv:

245

This vegetable dish, disguised as a pasta, is a fresh and flavorful take on a traditional Italian recipe.

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Ingredients

1 large spaghetti squash
1 pt. grape or cherry tomatoes
1/2 cup fresh basil leaves
2 can white or light tuna in water
1/4 cup pitted olives
1 Tbsp. drained capers
1 Tbsp. olive oil
salt and pepper
freshly grated Parmesan

Directions

1. Step 1Place 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.
2. Step 2Meanwhile, in medium bowl, mix tomatoes, sliced basil leaves, tuna, olives, capers, oil, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper until combined.
3. Step 3Cut 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 salt and 1/8 teaspoon freshly ground black pepper; toss to combine.
4. Step 4Divide squash among 4 dinner bowls. To serve, top with tomato mixture; garnish with basil leaves and Parmesan.