Spaghetti Squash Puttanesca with Tuna
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
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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.