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.

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