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1
To a microwave-safe dish add 1/4 inch of water.
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2
Place the spaghetti squash in the dish cut side down.
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3
Cover the dish tightly with plastic wrap.
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4
With a small knife puncture a few holes in the plastic so that the steam has a way to escape.
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5
Place the squash in the microwave on High power for 17 minutes.
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6
Heat a medium skillet over medium-high heat with 3 tablespoons of the EVOO.
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7
Add the anchovies, garlic, and red pepper flakes.
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8
With a wooden spoon, mash the anchovies into the oil as it heats.
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9
The anchovies will begin to melt about after 1 to 2 minutes and they will develop a nutty flavor.
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10
Add the olives, capers, and tomatoes and bring it up to a simmer.
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11
Reduce the heat to medium low and simmer until ready to serve.
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12
Heat a large skillet over medium-high heat with the remaining 2 tablespoons of EVOO.
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13
Liberally season the veal chops with salt and pepper.
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14
Once the pan is screaming hot and you see the first wafts of smoke rising, add the chops to the hot skillet and cook on the first side for 5 minutes.
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15
Resist the temptation to move the chops around in the pan; you want a nice brown crust on them and messing with them wont help you get there.
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16
Before flipping the chops, reduce the heat to medium; flip and cook them on the second side for 8 to 10 minutes, or until desired doneness.
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17
Remove the chops from the pan and let them rest, covered with a foil tent for about 5 minutes.
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18
Remove the spaghetti squash from the microwave very carefullyit is piping hot.
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19
Using a fork, scrape the spaghetti from the squash shell and place in a bowl.
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20
Toss the spaghetti with the Parmigiano-Reggiano, butter, parsley, salt, and pepper.
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21
Toss to coat.
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22
Serve each chop with some of the puttanesca sauce on top and a portion of the spaghetti Alfredo alongside.
