Spaghetti Squash Puttanesca
1 lg spaghetti squash (4-4.5bls)
1pt grape or cherry tomatoes, cut into quarters
½ c. loosely packed fresh basil leaves, thinly sliced, plus additional leaves for garnish
2 cans (5oz) white or light tuna in water, drained and flaked
¼ c pitted Kalamata olives, chopped
1 Tbsp drained capers, coarsely chopped
1 Tbls olive oil
2 tsp red wine vinegar
Salt, pepper, Parmesan cheese for garnish
Place squash in 9” glass pie plate and pierce 6 times with sharp knife. Microwave on high 5-6 minutes per pound, or until squash is tender when pierced with knife. Cool 10 minutes for easier handling.
Meanwhile, in a medium bowl, mix tomatoes, sliced basil leaves, tuna, olives, capers, oil, vinegar, ¼ tsp salt, and 1/8 tsp 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 ¼ tsp salt and 1/7 tsp ground black pepper, toss to combine.
Divide squash among 4 dinner bowls. To serve, top with tomato mixture; garnish with basil leaves and Parmesan.
I liked this because the toppings were cold/chilled. I might try this on top of pasta too.
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