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Puttanesca with Spaghetti Squash

Puttanesca with Spaghetti Squash

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Food Category:  Pasta/Rice
Dietary Preference:  Gluten Free, Low Carb
Puttanesca refers to a bold, flavorful pasta sauce used in Italian-inspired dishes. It is a delicious and healthy option atop the spaghetti squash "noodles".
Servings 0
Cal 289 kcal
Protein 7 g
Carbs 29 g
Fat 18 g
Added Sugar 13 g

No. of Servings

Ingredients 

  • ¼ spaghetti squash (zucchini noodles or regular noodles/pasta)
  • 1 ½ tsp extra-virgin olive oil
  • 1 garlic cloves (chopped)
  • 8 oz tomatoes (diced, diced)
  • 1/16 cup Kalamata olives (diced, pitted)
  • ¼ cup diced peppers
  • 1 slice bacon (chopped)
  • ¼ tbsp capers (drained)
  • ¼ tsp dried oregano
  • 1/ tsp crushed red pepper
  • 1/16 cup fresh basil
  • 1 tsp parmesan cheese (optional; shredded)

Instructions 

  • Bake squash 375º for 40 minutes or until tender.
  • Heat oil in a large pot over medium heat. Cook bacon. Remove all but 1 tbsp grease.
  • Add garlic and sauté until fragrant, about 1 minute. Add peppers and cook for 2 min. Add diced tomatoes with juice, olives, capers, oregano, and crushed red pepper.
  • Simmer sauce covered medium-low heat until thickened, breaking up tomatoes with spoon, about 8 minutes. Season with salt and pepper.
  • Scrape out the insides of the squash.
  • Pour sauce over squash, and top with cheese & basil.

Notes

4 servings

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