Spaghetti Squash Puttanesca

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 1/2 lbs spaghetti squash
• 1 pint grape or cherry tomatoes, cut into quarters
• 1/2 cup loosely packed fresh basil leaf, thinly sliced, plus additional leaves for garnish
• 10 ounces tuna, packed in water, drained and flaked ( or light ( 2 cans)
• 1/4 cup pitted kalamata olive, chopped
• 2 teaspoons drained capers, coarsely chopped
• 1 tablespoon olive oil
• 2 teaspoons red wine vinegar
• salt and pepper
• freshly grated parmesan cheese (to garnish)

Recipe

• 1 place squash in 9-inch glass pie plate and pierce 6 times with a sharp knife. microwave on high 5-6 minutes per pound, about 27 minutes, or until squash is tender when pierced with a knife. cool 10 minutes for easier handling.
• 2 meanwhile, in medium bowl, mix tomatoes, sliced basil leaves, tuna, olives, capers, oil, vinegar, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper until combined.
• 3 cut squash lengthwise in half; remove and discard seeds. with a fork, scrape flesh to separate into strands and place in large bowl; discard shell. drain squash if necessary. add 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper; toss to combine.
• 4 divide squash among 4 dinner bowls. to serve, top with tomato mixture; garnish with basil leaves and parmesan.