Sunday, June 8, 2008

Spaghetti Squash Puttanesca

Spaghetti Squash Puttanesca
  • 2 cups marinara
  • 1/2 cup Kalamata olives
  • 1 tbs capers
  • 1 tsp rep pepper flakes
  • 1 tbs dried basil
  • 1 tbs dried parsley
  • 1/2 tbs dried oregano
  • salt and pepper to taste

Heat up the marinara, stir in the basil, parsley, and oregano. Let cook for 3 minutes. Stir in the olives, capers, and pepper flakes, season with salt and pepper. Using a fork scoop out the squash gently, season with salt and pepper. Plate the squash topped with the sauce. Garnish with fresh parsley. Go a little lite on the salt due to the capers and olives. I like it a little spicy, you can double up on the flakes if you want more kick. This is a great dish for anyone looking to have that pasta satisfaction without the guilt. Also great for any gluten free diets.


VeggieGirl said...

I can't even BEGIN to tell you how delicious that looks/sounds - yum!

Jade Is Green! said...

Yum...I think I may have just drooled a little.

As for the cake I know alot of other people halved the recipe with no problems. Another thing though, if you are going to do it with the white chocolate and not the traditional dark chocolate aswell, omit the mousse, ganache layer. I am the biggest sweet tooth ever but this was even too much for me.

Mike of Mike's Table said...

This looks like a great play on pasta. I've still never had a spaghetti squash yet, but it sounds like something I have to try.

breadpitt said...

this pasta looks awesome .............will try some my own with this recipe.....

Sorina said...

It look's to good to be through I am definitely going to try this

Jescel said...

hmmn. this looks so yummy!

whoXcares said...

looks all delicious...!!!nice blog!!


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Kelly said...

Looks amazing...

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EAT! said...

Delicious! I love, love using spaghetti squash in Italian recipes. I have tired a tradionalk marinara and will now add your recipe to my files.