Day 16 of 40

spaghetti squash puttanesca

Originally posted on Cooking Up Clean [Photo credit: Kari Lund]

 

Prep time: 45 min

Cook time: 20 min

Serves: 6-8

 

 

Ingredients:

  • 1 pound Italian sausage, browned
  • 1 acorn squash
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 28 oz. can crushed tomatoes
  • 14.5 oz. can petite diced tomatoes
  • 1 tablespoon fresh chopped basil
  • 2 tablespoons capers
  • 2 teaspoons oregano
  • 1 teaspoon thyme
  • 1 teaspoon marjoram
  • 1 cup green olives or kalamata, chopped
  • ¼ cup olive brine
  • 2 tablespoons olive oil
  • ¼ teaspoon ground black pepper
  • ½ teaspoon red pepper flakes
  • 6 anchovy filets, finely chopped (optional)
  • ½-1 teaspoon salt to taste

 

Instructions:

  1. Preheat oven to 400 degrees.
  2. Slice acorn squash in half, discard seeds, and place cut side down on baking sheet. Bake 30 minutes or until flesh is soft and easily scoopable.
  3. While squash is roasting, brown sausage.
  4. When squash is soft, scoop it out, place in medium saucepan and puree. I used a stick blender to do this and it worked great.
  5. Combine all remaining ingredients with the squash and cook until hot and bubbly.
  6. Serve over your favorite noodles, spaghetti squash or spiralized zucchini.

 

Try more spaghetti squash based meals:

40 Days of Clean Eating: Spaghetti Squash with Meatballs

 

 

 

 

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