Puttanesca with Spaghetti Squash

Ingredients:

• 1 spaghetti squash (zucchini noodles or regular noodles/pasta)
• 2 tbsp extra-virgin olive oil
• 4 large garlic cloves, chopped
• 2 15-ounce cans diced tomatoes with juice
• 1/4 cup Kalamata olives, diced, pitted
• 1 cup diced peppers
• 3 anchovy fillets or 3 pieces of bacon, chopped
• 1 tablespoon drained capers
• 1 teaspoon dried oregano
• 1/2 teaspoon dried crushed red pepper
• 1/4 cup fresh basil
• 4 tsp Grated Parmesan cheese (optional)

Directions:

Bake squash 375F for 40 minutes or until tender. Heat oil in 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 coveredmedium-low heat until thickened, breaking up tomatoes with spoon, about 8 minutes. Season with salt and pepper.

Serve over spaghetti squash with cheese & basil

Makes 4 servings TOTAL TIME 15 minutes