Spaghetti Squash Puttanesca

Total Time
40mins
Prep 15 mins
Cook 25 mins

DH and I love spaghetti squash and usually just serve it with a pat of butter, but we have also tried making spaghetti with it using the squash instead of pasta, and it has turned out really well. This is another recipe I found that substitutes squash for the pasta.

Ingredients Nutrition

Directions

  1. Place squash in 9-inch glass pie plate and pierce 6 times with a sharp knife. Microwave on High 5-6 minutes per pound, about 27 minutes, or until squash is tender when pierced with a knife. Cool 10 minutes for easier handling.
  2. Meanwhile, in medium bowl, mix tomatoes, sliced basil leaves, tuna, olives, capers, oil, vinegar, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper until combined.
  3. Cut squash lengthwise in half; remove and discard seeds. With a 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. Divide squash among 4 dinner bowls. To serve, top with tomato mixture; garnish with basil leaves and Parmesan.
Most Helpful

4 5

I was actually surprised that I liked this recipe. I made it mainly because we had all the ingredients either in the house or in the garden, so it was easy. I was expecting the tuna and vinegary type foods to be overwhelming, but they weren't. It was a nice balance.

5 5

PHENOMENAL recipe. We were given the largest SS in history and I had no idea what to do, and now I will just eat this everyday with no problem. Really amazing.