Spaghetti Squash Puttanesca Recipe

Name: Spaghetti Squash Puttanesca
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
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.
2
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.
3
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.
4
Divide squash among 4 dinner bowls. To serve, top with tomato mixture; garnish with basil leaves and Parmesan.

127

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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), and more.

Yes, Spaghetti Squash Puttanesca falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spaghetti Squash Puttanesca

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