Servings: 1 Serving
Calories: 289kcal
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
- 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
Nutrition
Serving: 1serving | Calories: 289kcal | Carbohydrates: 29g | Protein: 7g | Fat: 18g | Saturated Fat: 4g | Natural Sugar: 13g
Tried this recipe?Let us know how it was!