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.
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Units: US | Metric
- 4 1/2 lbs spaghetti squash
- 1 pint grape or cherry tomatoes, cut into quarters
- 1/2 cup loosely packed fresh basil leaf, thinly sliced, plus additional leaves for garnish
- 10 ounces tuna, packed in water, drained and flaked (white or light ( 2 cans)
- 1/4 cup pitted kalamata olive, chopped
- 2 teaspoons drained capers, coarsely chopped
- 1 tablespoon olive oil
- 2 teaspoons red wine vinegar
- salt and pepper
- freshly grated parmesan cheese (to garnish)
- 1Place 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.
- 2Meanwhile, 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.
- 3Cut 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.
- 4Divide squash among 4 dinner bowls. To serve, top with tomato mixture; garnish with basil leaves and Parmesan.
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Nutritional Facts for Spaghetti Squash Puttanesca
Serving Size: 1 (678 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 314.9
- Calories from Fat 97
- Total Fat 10.8 g
- Saturated Fat 2.1 g
- Cholesterol 26.9 mg
- Sodium 233.7 mg
- Total Carbohydrate 39.0 g
- Dietary Fiber 1.4 g
- Sugars 1.9 g
- Protein 20.6 g