I love pasta, it's one of my favorite foods, but sometimes it's a little too filling. Believe it or not, I had never made spaghetti squash until recently and I was so happy with the result. It leaves me full without feeling like I went overboard and it's delicious! My fiancé also came up with this delicious puttanesca sauce. It's kind of our version of it, so it's not completely traditional, but it's so yummy...and healthy.
- 1 large organic spaghetti squash or 2 smaller squashes
- 3 cups of organic cherry tomatoes
- 2 anchovy fillets
- handful of organic kalamata olives
- 1/8 cup of organic capers
- 3 organic shallots
- 3 cloves of organic garlic
- sprig of rosemary
- organic olive oil
- Pre heat the oven to 375 degrees
- Poke holes all over the squash with a fork or sharp knife so that when it cooks it has room to breathe and doesn't burst.
- Place the squash on a baking sheet and place in the oven. Let it cook for about an hour or after it's soft.
- Slice the shallots and start to saute in a small pan with a little olive oil under low heat.
- Take the 3 cups of cherry tomatoes and place in the food processor one cup at a time. Chop the tomatoes after you put in each cup.
- Put the chopped tomatoes and the two anchovy fillets in the pan with the shallots.
- Chop the garlic and add to the sauce.
- Slice the olives in half and add to the sauce along with the capers. Let the sauce reduce on low heat while the squash finishes cooking.
- When the squash is done, take it out of the oven and let it cool down for a couple minutes.
- Then cut it in half. Scoop out all the seeds in the middle.
- Once all the seeds are scooped out, start scraping the actual spaghetti squash out with a fork. The spaghetti should look like little noodles.
- Place in a bowl and pour some of the sauce on top.
- Finish the dish off with with a sprig of rosemary on top and enjoy!
This dish is perfect for winter or summer and it even tastes good cold! I hope you enjoy it as much as I do :)