Spaghetti Squash Puttanesca


This one can be vegan--just skip the adding the cheese at the end. Although I love anchovies, I didn't use them and surprisingly didn't miss them.  Enjoy!

* I would normally add a teaspoon of capers and I would add them in with the olives, but I was all out.

Ingredients:
1 spaghetti squash
a couple of handfuls of olives- I used pitted Kalamata and Spanish olives
3 cloves of garlic
2 bell peppers-diced
enough plum tomatoes to fill a medium size bowl-diced
a swirl of olive oil
pinch of sea salt and pepper


These were the last of my garden tomatoes 'mostly ripened' in a brown bag
pulse and set aside
boil spaghetti squash

pulse olives and garlic together
I couldn't choose between the two photos
a swirl of olive oil

saute until the edges begin to brown
add diced bell pepper
stir into the olive and garlic until tender
make a hole in the middle
the hole is for the tomatoes
add a pinch of sea salt
add a pinch of freshly ground pepper
use a fork to pull out the spaghetti squash
I like to use a large shallow bowl so that the every bite has a little of everything
Grate a little Romano cheese on top and eat!
Post a Comment

Search This Blog