Spaghetti Squash Puttanesca
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 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)
directions
- 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.
- 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.
- 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.
- Divide squash among 4 dinner bowls. To serve, top with tomato mixture; garnish with basil leaves and Parmesan.
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Reviews
RECIPE SUBMITTED BY
TasteTester
United States
Our family moved to Florida from New York in the 90's, so I've brought not only many of the recipes my family has passed down, but have learned to cook some great Southern dishes as well.? When I found RZ, it opened up a whole new world of cooking -- cuisine from different countries, tried-and-true family hand-me-down recipes, and some interesting and delicious dishes I would never have found on my own.