Puttanesca with Spaghetti Squash

Ingredients

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

Instructions

1. Bake squash 375º for 40 minutes or until tender.
2. Heat oil in a large pot over medium heat. Cook bacon. Remove all but 1 tbsp grease.
3. 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.
4. Simmer sauce covered medium-low heat until thickened, breaking up tomatoes with spoon, about 8 minutes. Season with salt and pepper.
5. Scrape out the insides of the squash.
6. Pour sauce over squash, and top with cheese & basil.

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