Spaghetti Squash Puttanesca- 1 spaghetti squash baked
- 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.
