Spaghetti Squash Puttanesca3 min
Like all my other recipes, I was inspired to create this as a healthy alternative for clients. A recipe from The Beauty Detox Power, this uses veggies instead of gluten-filled pasta, and a flavorful sauce based in fresh herbs, tomatoes and Portobello mushrooms. You’ll be blown away at how satisfying this recipe is, sans traditional pasta!
Yield: 6 servings
- 1 medium or 2 small spaghetti squash, cut in half and seeds removed
- 2½ tablespoons olive oil
- 1 cup minced white onion
- 4 small cloves garlic, peeled and minced
- 1 medium portobello mushroom cap, diced
- 1 cup diced tomatoes (about 2 vine-ripened Roma tomatoes or 1 large beefsteak)
- ¾ cup pitted and halved Kalamata olives
- 2 tablespoons capers, drained
- ⅓ cup torn fresh basil leaves, plus more for garnishing
- ½ teaspoon red pepper flakes
- Sea salt, to taste
- Freshly ground black pepper, to taste
Preheat the oven to 375°F. Arrange the spaghetti squash halves cut side down on a
baking sheet, and bake for 45 minutes, or until softened.
Meanwhile, heat the olive oil in a large pot over medium-low heat. Add the onions and
sauté for about 3 minutes, or until they become translucent. Add the garlic and sauté for
Next, add the mushrooms and tomatoes and cook about 5 minutes, or until both have
softened. The tomatoes will release some liquid. Stir in the olives, capers, basil and red
pepper flakes and cook for 3 or 4 minutes.
Scrape the flesh from the inside of the baked spaghetti squash halves and fold it into the
sauce. Season with salt and pepper to taste and garnish with basil leaves. Serve at once.