SPAGHETTI SQUASH PUTTANESCA
Crazy delicious. The non vegans added some grated cheese, but it was fine without it. The illusion of spaghetti, but much tastier – with a sort of crunchy, nutty effect. Really delicious!
Ingredients
- 1 large spaghetti squash
- 1 large onion, peeled and chopped
- 5 cloves garlic, peeled and finely minced
- 2 cans of crushed tomatoes
- 1 small can tomato paste
- 1 small jar of kalamata olives
- 1 small jar of capers
- Extra virgin olive oil
- pinch of red pepper flake
- salt and pepper to taste.
Instructions
Preheat the oven to 400. Pierce the squash all over with a sharp knife, or the tines of the fork. This is really important – you don’t want to take the chance that the unreleased pressure from the steam will make your squash explode.
Bake for 1 hour. Remove from oven and set aside to cool a bit. It’s REALLY hot.
In a dutch oven, heat some extra virgin olive oil – add the onions and saute until translucent. Add a pinch of salt, a pinch of red pepper flake and then the garlic. When the garlic gets really fragrant add all the tomatoes and stir. Allow the sauce to come to a slow boil, then lower the heat and add the olives and capers.
Very carefully and using a kitchen towel or pot holder, slice the squash lengthwise – scoop out the seeds (I use an ice cream scoop) and set aside. Using a fork, shred the inside of the squash.