Spaghetti Squash Puttanesca

Puttanesca sauce is super satisfying! It easily translates to a vegan version. And It transitions well from cooler to warmer days served on Spaghetti Squash, keeping the meal light and fresh. Of course, keep extra and serve on...almost anything. It's wonderful to have Spaghetti Squash as part of your recipe repertoire too. It goes well with vegan pesto or tossed with roasted garlic, lemon and parsley.

Prep time: 90 minutes
Yield: 4 servings
 
Ingredients
2 medium Spaghetti Squash
½ tsp avocado oil
1 tsp salt, divided
½ tsp ground black pepper, divided
3 cups boxed chopped tomatoes
2 garlic cloves, pressed
½ cup Kalamata olive halves
¼ cup capers
½ tsp paprika
½ tsp crushed red peppers
2 Tbsp ​flat parsley

Instructions
Puttanesca Sauce

1. Heat the tomatoes In a medium sauce pan and simmer for 10 minutes.
2. Add garlic, Kalamata olives, capers, paprika, salt and pepper. Allow mixture to simmer for 75 minutes.

​
Spaghetti Squash

1. Preheat oven to 395 degrees.
2. Prepare a baking tray for the squash with parchment paper.
3. Cut the squash evenly in half, length wise. (Take care as it can be tricky​ managing a potentially rolling squash and a sharp knife.
4. A small sharp knife works well, maneuvering it around half mark, length wise of the squash.)
5. Scrape the seeds of each squash half. A grapefruit spoon works well.                                     
6. ​Lightly brush the flesh of the squash halves with the avocado oil.
7. Sprinkle each halve with a dash of salt and ground black pepper.
8. Place the squash halves, flesh side down, on the baking tray.
9. Bake for 35-40 minutes until the flesh is tender to a toothpick or fork.
10. Remove the squash halves from oven. 
11. Gently scrape the stringy flesh out of the shell with a fork. 

​Plating

1. Place stringed squash in a pasta bowl with a serving of sauce. 
2. Garnish with crushed red pepper and parsley.

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