Spaghetti Squash Puttanesca

Spaghetti Squash is one of my favorite noodle alternatives because I love the flavor and when cooked right, it’s a little al dente. This specific dish was inspired by an option available at the Erewhon hot bar. I love a simple pasta with olives and tomatoes, and this is just that. I like the roasted tomatoes instead of a classic tomato sauce here because it’s not too heavy on the spaghetti squash noodles.

Heres how you make it:

Ingredients:

• 1 large spaghetti squash

• 1 cup sliced cherry tomatoes

• 1/2 cup kalamata olives - or more if you like olives :)

• 2 cloves minced garlic

• 1 medium shallot

• 3 tablespoons olive oil and/or avocado oil

• 1 tablespoon butter or less

• 1 tablespoon Italian seasoning

• Crushed red pepper flakes to taste

• Salt & pepper to taste

• Basil

• Parmesan

Instructions:

• Prepare your spaghetti squash. Cut it in half and scrape out the insides. Drizzle with avocado oil, salt, and pepper. Place cut side down on a baking sheet and poke holes with a fork. Roast at 400 for 30-40 mins. Once done scrape insides for spaghetti. 

• Slice up your tomatoes and season with avo oil, salt, pepper, and Italian seasonings. Roast at 400 for 20 mins. 

• Heat a small amount of butter on the stove and sauté the shallots and garlic for about 7 minutes. Add in your olives, tomatoes, more olive oil, and the red pepper flakes. Mix and coat evenly. 

• Add your spaghetti squash into the pan and make sure to coat evenly. Add more salt to taste. 

• Top with basil and parmesan, and enjoy!