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Recipes

Spaghetti Squash Puttanesca

Salty, spicy puttanesca blends with sweet spaghetti squash for a healthy, flavor-packed medley.

January 8, 2018

The salty, spicy flavors of classic puttanesca blend with sweet spaghetti squash “noodles” in this dish inspired by a meal at Seattle’s own Fare Start restaurant.

Ingredients

Serves four people.

  • 2 pounds spaghetti squash
  • Kosher salt and freshly ground black pepper
  • Extra-virgin olive oil
  • 3 good-quality anchovy fillets, drained and minced
  • 3 large garlic cloves, thinly sliced
  • 2 ten-ounce cartons grape or cherry tomatoes
  • 1 eight-ounce jar pitted Castelvetrano (green) or kalamata (black) olives, halved
  • 2 tablespoons capers, drained
  • 1 teaspoon crushed red pepper flakes, or more to taste
  • 1/4 cup coarsely-chopped fresh basil
  • 1/8 cup chopped fresh oregano
  • 1/3 cup Parmesan, Asiago or feta cheese, crumbled

Preparation

Prepare squash a day ahead or early in the day to save time. Heat oven to 375 degrees F. Line a large, rimmed baking sheet with parchment paper.

Halve squash lengthwise, scoop out seeds and season cut side lightly with salt and pepper. Brush with olive oil and lay halves cut side down on prepared sheet. Bake 30 minutes, until tender. Or cook cut side down in microwave in 1/4 cup water for about 7 minutes, or until tender. When cooled, use a fork to shred the insides of the squash crosswise into “noodles.” Store covered in the refrigerator.

For the sauce and final prep, line a large, rimmed sheet pan with parchment and heat oven to 375 degrees F. Remove squash from the fridge and toss with about 1 tablespoon of olive oil.

In a large bowl, toss anchovies, garlic, tomatoes, olives, capers and red pepper flakes with 2 tablespoons olive oil. Transfer mixture to the sheet pan, spreading evenly. Gently push down on about half the tomatoes to create a break in the skin.

Bake tomato mixture for 12 minutes, or until tomatoes start to look bubbly. Remove pan from oven, push tomato mixture to one side, and spread squash over the remaining space. Bake an additional 15 minutes, until tomatoes have released their juices and everything is bubbling.

To serve, place squash in a bowl and top with the tomato mixture and any pan juices. Toss with the basil and oregano, divide into servings and top with cheese. Serve with a crisp green salad and crusty bread.

Cook’s note: This dish tends to be salty, so feta cheese and Kalamata olives might add too much salt to the dish. Be sure to taste and adjust seasoning as you go. Omit anchovies for a vegetarian version.
 



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