Spaghetti Squash Puttanesca with Tuna
Recipes Healthy Cooking Italian Main Dish Meal ideas Quick and Easy
Description
Enjoy this gluten-free, healthy meal that has the flavor of pasta without the guilt. It's a take on the classic Italian pasta dish that easy to make and is ready in less than an hour.
Ingredients
1 large spaghetti squash, whole
1 pt. grape or cherry tomatoes, halved
1/2 c. fresh basil leaves, sliced
2 cans white or light tuna, in water
1/4 c. pitted Greek olives, chopped
1 T. capers, drained and rinsed
1 T. olive oil
1/2 t. Kosher salt, divided
1/4 t. freshly ground black pepper, divided
freshly grated Parmesan cheese
Directions
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone or email
Place squash in a 9 inch glass pie plate; pierce 6 times with a sharp knife.
Microwave on High 5 - 6 minutes per pound, about 20 minutes, or until squash is tender when pierced with a knife. Cool 10 minutes for easy handling.
Meanwhile, in a medium bowl, mix tomatoes, basil, tuna, olives, capers, oil, 1/4 t. salt, and 1/8 t. freshly ground black pepper together until combined.
Cut squash lengthwise in half; discard seeds. With a fork, scrape flesh to separate into strands; place in a large bowl; discard the shell. Drain squash, if necessary. Add 1/4 t. salt and 1/8 t. freshly ground black pepper; toss to combine.
Serve squash, topped with tomato mixture; garnish with basil leaves and Parmesan cheese.
4 servings.