• 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)


Bake squash 375 degrees 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 covered medium-low heat until thickened, breaking up tomatoes with spoon, about 8 minutes. Season with salt and pepper.

Scrape out squash and serve mixture squash with cheese & basil.


Makes 4 servings TOTAL TIME 15 minutes

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