Saturday, August 4, 2012

SPAGHETTI SQUASH PUTTANESCA


SPAGHETTI SQUASH PUTTANESCA
Yield: 4-6 servings

1 large (4 to 4½ pound) spaghetti squash
⅓ cup extra virgin olive oil mixed with 1-2 cloves minced or crushed garlic
4 ripe tomatoes, seeded and chopped coarse
Handful of fresh basil leaves, sliced or chopped
¼ cup pitted olives, chopped (Greek or Sicilian olives have most flavor)
1 tablespoon drained capers, coarsely chopped
Optional: Chopped anchovies – not too many
Salt and coarsely ground pepper
Freshly grated Parmesan
Basil leaves for garnish
  1. Preheat oven to 350°F.
  2. Bake the squash until a knife inserted tells you it is fully cooked and soft within. Cool 10 minutes for easier handling.
  3. Simmer the olive oil with the garlic in a saucepan over low heat for 10 minutes.
  4. Combine the tomatoes, basil, olives, capers (anchovies), and garlic oil. Add salt and pepper to taste.
  5. Cut squash lengthwise in half. Remove seeds. (If you like, save them to toss with oil and salt to bake for hors d’oeuvre) Separate the strands with a fork and place in a large bowl.
  6. Toss well with the tomato sauce and divide among 4-6 dinner bowls or plates.
  7. Garnish with basil leaves and serve with freshly grated Parmesan on the side.


Tune in Comcast channel 22 & BrightHouse 199 to watch host, Valerie Hart, interview chefs in their kitchens "The Back of the House", or watch it live on your computer at www.lakefronttv.com. Follow her food page on Wednesdays in The Daily Commercial.

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