Puttanesca with Spaghetti Squash

Ingredients

• 1/4 spaghetti squash - zucchini noodles or regular noodles/pasta
• 1 1/2 tsp extra-virgin olive oil
• 1 garlic cloves - chopped
• 1 cup tomatoes - diced, diced
• 1 tbsp Kalamata olives - diced, pitted
• 1/4 cup diced peppers
• 1 slice bacon - chopped
• 1 tsp capers - drained
• 1/4 tsp dried oregano
• 1/4 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.

Nutrition (per serving)